Old-time recipes
Vegetables
2743 recipes from 70 old cookbooks, A to Z. Pick a book to see only its recipes, or search.
Vegetables2743
| Cookbook | Click a line to open it |
|---|---|
| Mrs. Putnam's Receipt Book; and Young Housekeeper's Assistant (1849) | A Dish of Macaroni |
Put to soak in milk and water a pint bowl. full of macaroni two or three hours, butter a pie dish, put in a layer of the macaroni, a layer of grated cheese, a little ... From Mrs. Putnam's Receipt Book; and Young Housekeeper's Assistant, 1849, page 147. | |
| The Southern Cookbook (1912) | A Dutch Rice Pudding |
Soak four ounces of rice in warm half an: drain the latter from it, and throw it into stewpan, with a pint of milk, half a stick of cinnamon, and till tender. When cold, ... From The Southern Cookbook: A Manual of Cooking and List of Menus, 1912, page 48. | |
| The Southern Cookbook (1912) | A Green Bean Pudding |
Boil and blanch old beans, beat them in a mortar a very little pepper and salt, some cream, and the yolk of an egg. A little spinach juice will give a finer color, but ... From The Southern Cookbook: A Manual of Cooking and List of Menus, 1912, page 56. | |
| The Picayune Creole Cook Book (1901) | A Hollandaise, Bechamel or Tomato |
The following is a more simple manner, where meats are limited, of baking Sheepshead for frequent family use. Clean the fish thoroughly, inside and out; wash well and ... From The Picayune Creole Cook Book, 1901, page 53. | |
| The Jewish Manual (1846) | A Nice Rice Pudding for Children |
Boil till tender half a pound of well picked rice in one quart of fresh milk, sweeten with white sugar, and flavour with whole cinnamon, lemon peel, and a bay leaf; when ... From The Jewish Manual, 1846, page 159. | |
| La Cuisine Creole (1885) | A Nice Way to Cook Okra or Gombo |
Take a pint of young tender okra, chop it up fine, add to it half as much skinned, ripe tomatoes, an onion cut up in slices, a tablespoonful of butter, a little salt and ... From La Cuisine Creole, 1885, page 94. | |
| The Creole Cookery Book (1885) | A Quick Way of Pickling Cabbage |
Take 2 nice white cabbages and quarter them; if very large more than quarter them; and put them in salt and water to remain 24 hours; then boil them till tender in weak ... From The Creole Cookery Book, 1885, page 231. | |
| The Southern Cookbook (1912) | A Rice Caudle |
Soak some Carolina in water an hour, strain put two a pint and a of milk, simmer it will pulp through a then put the pulp and milk into the saucepan, with a bruised ... From The Southern Cookbook: A Manual of Cooking and List of Menus, 1912, page 103. | |
| Directions for Cookery, in Its Various Branches (1837) | A Rice Plum Pudding—take |
three Jills of whole; wash it, and boil it in a pint of milk. it is soft, mix in a quarter of a pound of and set it aside to it is it into another pint of Prepare a ... From Directions for Cookery, in Its Various Branches, 1837, page 294. | |
| The Southern Cookbook (1912) | A Rich Rice Pudding |
Boil half a pound of rice in water, with a little bit of till quite tender: drain it dry. Mix it with the yolks and whites of four eggs, a quarter of a pint of cream, ... From The Southern Cookbook: A Manual of Cooking and List of Menus, 1912, page 54. | |
| Housekeeping in Old Virginia (1879) | A Salad of Turnips |
Scrape six common sized turnips. Add 2 cups of sugar. 1 or more cups vinegar. Mustard, celery-seed, and pepper to taste. From Housekeeping in Old Virginia, 1879, page 205. | |
| Directions for Cookery, in Its Various Branches (1837) | A SQUASH PUDDING.—Pare, cut in |
pieces, and stew in a very little water, a yellow winter squash. it is quite soft, drain it dry, and mash it in a cullender. it into a pan, and mix with it a quarter of ... From Directions for Cookery, in Its Various Branches, 1837, page 290. | |
| The Picayune Creole Cook Book (1901) | A Tomato Sauce |
This is a famous Creole dish, the object veing so to dress the pigeons that they will resemble little frogs, hence the name, “Pigeons a la Crapaudine.” Clean the pigeons ... From The Picayune Creole Cook Book, 1901, page 135. | |
| La Cuisine Creole (1885) | A Very Nice Potato Bread |
To two pounds or pints, of flour, add one pound or pint of warm, mashed mealy Irish potatoes. Add to this milk and water, a cup of yeast and a little salt. Make it after ... From La Cuisine Creole, 1885, page 133. | |
| Salads, Sandwiches and Chafing-Dish Dainties (1899) | Add the peas to the |
; beat the yolks of two eggs, add half a cup of cream, and stir into the sauce and peas; add, also, one tablespoonful of butter. Serve on croutons of fried bread, or in ... From Salads, Sandwiches and Chafing-Dish Dainties, 1899, page 274. | |
| The Dixie Cook-Book (1883) | ALaBaMA RicE FRrrrers |
Four eggs beaten very light, one pint milk, one cup boiled rice, three tea-spoons baking-powder in one quart flour; make into a batter; drop by spoonfuls. into boiling ... From The Dixie Cook-Book, 1883, page 53. | |
| The National Cookery Book (1876) | Alloped Mushrooms |
Mushrooms ar ry { scalloped like oysters in a dish them w pepper ands strew | yver them and drop hi pieces of butter among Bake them in a moderate oven. From The National Cookery Book, 1876, page 162. | |
| The Jewish Manual (1846) | Almond Rice |
Boil half a pound of whole rice in milk until soft, beat it through a sieve, set it on the fire, with sugar according to taste, a few pounded sweet almonds and a few ... From The Jewish Manual, 1846, page 155. | |
| The Dixie Cook-Book (1883) | Ambushed Asparagus |
Cut off the tender tops of fifty heads of asparagus; boil and drain them. Have ready as many stale biscuits or rolls as there are persons to be served, from which you ... From The Dixie Cook-Book, 1883, page 328. | |
| The Southern Cookbook (1912) | An Excellent Plain Potato Pudding |
Take eight ounces of boiled potatoes, two ounces of butter the yolks of two eggs and the whites of two eggs, a quarter of a pint of cream, one spoonful of white wine, a ... From The Southern Cookbook: A Manual of Cooking and List of Menus, 1912, page 55. | |
| Salads, Sandwiches and Chafing-Dish Dainties (1899) | Anchovy Toast with Spinach |
Press cooked spinach, chopped fine, through a purde sieve; reheat with a little butter, salt and two or three drops of tobasco sauce. Saute rounds of bread to a golden ... From Salads, Sandwiches and Chafing-Dish Dainties, 1899, page 250. | |
| Mary Elizabeth's War Time Recipes (1918) | And Potatoes |
Finnan Haddie is particularly nutritive, and in these days when we are forbidden ham and bacon, such salty things as this are most acceptable. Wash the fish first; then ... From Mary Elizabeth's War Time Recipes, 1918, page 60. | |
| The New England Cook Book (1905) | And Vegetables |
CANNED fruits and vegetables of all kinds may now be found abundantly in the stores. Their prices are so low that they present a strong inducement to the housekeeper to ... From The New England Cook Book, 1905, page 271. | |
| The Jewish Manual (1846) | And White Beans and Peas |
Soak for twelve hours one pint of dried white peas, and half a pint of the same kind of beans, they must be well soaked, and if very dry, may require longer than twelve ... From The Jewish Manual, 1846, page 85. | |
| The Boston Cooking-School Cook Book (1896) | Anna Potatoes |
Wash and pare medium-sized potatoes. Cut lengthwise in one-fourth inch slices, and fasten in fan shapes, with small wooden skewers, allowing five slices of potato to ... From The Boston Cooking-School Cook Book, 1896, page 373. | |
| Mrs. Putnam's Receipt Book; and Young Housekeeper's Assistant (1849) | Another Baked Rice Pudding |
Swell a cup of rice in a quart of milk, and when it is quite soft let it cool. Then beat up five eggs, and add to the rice, with a cup and a half of sugar, a little ... From Mrs. Putnam's Receipt Book; and Young Housekeeper's Assistant, 1849, page 113. | |
| Manual for Army Cooks (1896) | Another Method of Boiling Rice |
The rice shoul( be thoroughly washe(l and then placed in a pot with plenty of water (latter at boiling point); boil without touching the rice twenty minutes; throw into ... From Manual for Army Cooks, 1896, page 144. | |
| La Cuisine Creole (1885) | Another Potato Yeast Without Hops |
Boil and mash sufficient potatoes to fill a pint cup; add to them a pint of water, boil them together, stir in flour enough to form a thick batter, and when cool, add a ... From La Cuisine Creole, 1885, page 130. | |
| The Southern Cookbook (1912) | Another Rice Cake |
Beat twelve yolks and six whites of eggs with the peels of two lemons grated. Mix one pound of of ounces of flour, and one pound of sugar pounded and then beat it well ... From The Southern Cookbook: A Manual of Cooking and List of Menus, 1912, page 79. | |
| Mrs. Putnam's Receipt Book; and Young Housekeeper's Assistant (1849) | Another Rice Pudding |
Put into a cloth half a pound of rice, and half a pound of raisins, and boil it two hours and a half. To be eaten with sweet sauce. From Mrs. Putnam's Receipt Book; and Young Housekeeper's Assistant, 1849, page 113. | |
| La Cuisine Creole (1885) | Another Tomato Wine |
Bruise your berries, or small tomatoes; measure the juice, and add two pounds of sugar to each gallon; put it in a cask, adding two gallons of water to each four gallons ... From La Cuisine Creole, 1885, page 235. | |
| The Good Housekeeper (1841) | Another Way to Boil Potatoes |
Pare, wash and throw them into a pan of cold water; then put them on to boil in a clean pot with cold water sufficient to cover them, and sprinkle over a little salt; ... From The Good Housekeeper, 1841, page 75. | |
| The White House Cook Book (1887) | Apple Corn Meal Pudding |
PARE and core twelve pippin apples; slice them very thin; then stir into one quart of new milk one quart of sifted corn meal; add a little salt, then the apples, four ... From The White House Cook Book, 1887, page 442. | |
| The Good Housekeeping Woman's Home Cook Book (1909) | Apple Pudding with Rice |
Six sour apples, one cup of cold boiled rice, one pint of milk, one cup of sugar, the juice and rind of one lemon, and yolks of four eggs. Core and chop the apples; add ... From The Good Housekeeping Woman's Home Cook Book, 1909, page 184. | |
| Lowney's Cook Book, Illustrated in Colors (1907) | Apple Rice |
1 cup hot cooked rice J glass crab apple jelly J cup seeded raisins Pare and core the apples. Arrange in baking dish, with currant jelly, and surround with rice, mixed ... From Lowney's Cook Book, Illustrated in Colors, 1907, page 241. | |
| Aunt Babette's Cook Book (1889) | Apples with Rice |
Boil rice in water or milk in a farina kettle; Tub the kettle all over with a pieceof butter before putting in the rice, say a cupful, season with salt and add a lump of ... From Aunt Babette's Cook Book: Foreign and Domestic Receipts for the Household, 1889, page 238. | |
| The International Cook Book (1906) | Apples with Rice |
175. FRIED SCALLOPS WITH BACON Procure one and a half pounds fine fresh scallops. Clean them well, lay them on a dish and season with one teaspoon salt and a half ... From The International Cook Book, 1906, page 70. | |
| The Virginia House-Wife (1824) | Asparagus |
Seta stew pan with plenty of water on the fire, sprinkle a handful of salt in it, let it boil and skim it; then put in the asparagus prepared thus: serape all the stalks ... From The Virginia House-Wife, 1824, page 137. | |
| Directions for Cookery, in Its Various Branches (1837) | Asparagus |
Asparagus soup may he made in a similar manner to of green peas. You must have four or five bunches of asparagus. Cut off the green tops, and put half of them into the ... From Directions for Cookery, in Its Various Branches, 1837, page 37. | |
| Mrs. Owen's Illinois Cook Book (1871) | Asparagus |
young, and freshly cut; in a litt)^ salted water; they should be tied carefully before putting in the water; nice bread toasted, if it is liked way;) up, cut string, ... From Mrs. Owen's Illinois Cook Book, 1871, page 110. | |
| Mrs. Porter's New Southern Cookery Book (1871) | Asparagus |
ScKAPE the stems of the asparagus lightly, but very clean, throw them into cold water, and when all are scraped and very clean, tie them in bunches of equal size; cut ... From Mrs. Porter's New Southern Cookery Book, 1871, page 149. | |
| Buckeye Cookery and Practical Housekeeping (1877) | Asparagus |
Wash well, put on stove in boiling water, boil five minutes, pour off water, add more boiling hot; boil ten to fifteen minutes, then put in a lump of butter, salt and ... From Buckeye Cookery and Practical Housekeeping, 1877, page 282. | |
| Gulf City Cook Book (1878) | Asparagus |
Tie in bunches of about twenty-five each, and evenly as possible; throw in warm, salted water, and boil quickly for twenty minutes. When done, take up with a skimmer and ... From Gulf City Cook Book, 1878, page 94. | |
| The Dixie Cook-Book (1883) | Asparagus |
Wash clean; cut off the white part except a mere end, put into slightly salted boiling water, boil five minutes, pour off water, add more boiling hot; bvil ten to ... From The Dixie Cook-Book, 1883, page 328. | |
| Mrs. Lincoln's Boston Cook Book (1884) | Asparagus |
Wash carefully and break (not cut) into inch pieces as far as each stalk can be broken. When it will not snap off quickly, the stalk is too tough to be used. Cook in ... From Mrs. Lincoln's Boston Cook Book, 1884, page 323. | |
| The White House Cook Book (1887) | Asparagus |
SCRAPE the stems of the asparagus lightly, but very clean; throw them into cold water and when they are all scraped and very clean, tie them in bunches of eqaul size; ... From The White House Cook Book, 1887, page 234. | |
| Lowney's Cook Book, Illustrated in Colors (1907) | Asparagus |
stalks, snap off all white tough Tie in bunch. Cook in deep kettle of boiling salted water. bunch upright for the first ten minutes. Cook twenty to thirty minutes. Serve ... From Lowney's Cook Book, Illustrated in Colors, 1907, page 126. | |
| Catering for Special Occasions, with Menus and Recipes (1911) | Asparagus |
Dress, clean, stuff, truss, and roast a capon. Cut a in such fashion as to remove wishbone, not quite cutting off; then cut around second joints at body, also not ... From Catering for Special Occasions, with Menus and Recipes, 1911, page 113. | |
| Aunt Sammy's Radio Recipes (1927) | Asparagus Custard |
2 cups raw asparagus, cut in small 3 egars. Few drops tabasco. Cook the asparagus in a small amoimt of water until almost tender. Beat the eggs slightly, add the milk ... From Aunt Sammy's Radio Recipes, 1927, page 18. | |
| Mrs. Rorer's Philadelphia Cook Book (1886) | Asparagus in Ambush |
i quart of asparagus tops 9 stale breakfast rolls Salt and black pepper to taste the asparagus tops, boil minutes, and rolls, and out the crumb, then set them open in ... From Mrs. Rorer's Philadelphia Cook Book, 1886, page 279. | |
| The Boston Cooking-School Cook Book (1896) | Asparagus in White Sauce |
Boil asparagus cut in one-inch pieces, drain, and add CO White Sauce I, allowing one cup sauce to each bunch asparagus. Serve in Croustades of Bread for a vegetable ... From The Boston Cooking-School Cook Book, 1896, page 342. | |
| La Cuisine Creole (1885) | Asparagus on Toast |
The fresher this vegetable is the better; and in pick¬ ing and washing it, all stalks not crisp and tender should be thrown aside. Cut off nearly all the horny white ... From La Cuisine Creole, 1885, page 95. | |
| Salads, Sandwiches and Chafing-Dish Dainties (1899) | Asparagus Peas |
Scrape the scales from the stalks of asparagus and cut the tender portions into pieces one-fourth an inch long. Cook in boiling salted water until drain, and keep the ... From Salads, Sandwiches and Chafing-Dish Dainties, 1899, page 274. | |
| Aunt Babette's Cook Book (1889) | Asparagus S.alan |
Boil the asparagus in salted water, being very careful not to break the caps; drain, and pour over it when cold a mayonnaise dressing, with some chopped parsley. Serve ... From Aunt Babette's Cook Book: Foreign and Domestic Receipts for the Household, 1889, page 177. | |
| Miss Parloa's New Cook Book and Marketing Guide (1880) | Asparagus Salad |
Boil two bunches of asparagus with one quart of water and »ne table-spoonful of salt, for twenty minutes. Take up and drain on a sieve. When cold, cut off the tender ... From Miss Parloa's New Cook Book and Marketing Guide, 1880, page 219. | |
| The Dixie Cook-Book (1883) | AsparaGus SALAD |
After having scraped and washed asparagus, boil soft in salt water, drain off water, add pepper, salt and strong cider vinegar, and then cool. Before serving, arrange ... From The Dixie Cook-Book, 1883, page 292. | |
| The Boston Cooking-School Cook Book (1896) | Asparagus Salad |
Drain and rinse stalks of canned asparagus. Cut rings from a bright red pepper one-third inch wide. Place three or four stalks in each ring. Arrange on lettuce leaves ... From The Boston Cooking-School Cook Book, 1896, page 391. | |
| Salads, Sandwiches and Chafing-Dish Dainties (1899) | Asparagus Salad |
Cut cold cooked asparagus into pieces an inch long, mix lightly with cream dressing and serve, in individual portions, on curly lettuce leaves. From Salads, Sandwiches and Chafing-Dish Dainties, 1899, page 82. | |
| Fifty-Two Sunday Dinners (1913) | Asparagus Salad |
Cook asparagus in the usual way, drain and slip three or four spears through an onion ring just large enough to hold them. Arrange these fagots in nests of crisp lettuce ... From Fifty-Two Sunday Dinners, 1913, page 76. | |
| Dainty Desserts for Dainty People (c. 1910s) | Asparagus Salad |
3 slices onion. 2 cups mild vinegar. 3 cups asparagus tips. Add onion and cloves to vinegar, and bring to boiling point. Strain and add soaked gelatine. When mixture ... From Dainty Desserts for Dainty People, c. 1910s, page 35. | |
| Common Sense in the Household (1871) | Asparagus Sauce |
A dozen heads of asparagus. 2 teacupfuls drawn butter. The juice of half a lemon. Salt and white pepper. the tender heads in a very Drain and chop them. Have ready a ... From Common Sense in the Household, 1871, page 191. | |
| Housekeeping in Old Virginia (1879) | Asparagus Sauce |
Parboil one bunch of asparagus, first scraping. When nearly done, drain and cut in small pieces. Stew in a teacup of milk, with pepper and salt. When done pour into ... From Housekeeping in Old Virginia, 1879, page 213. | |
| The Good Housekeeping Woman's Home Cook Book (1909) | Asparagus Tips in Croustades |
These are nice served with broiled chicken or chops, or as a separate course following the meat. The croustades can be prepared in advance and heated in a quick oven ... From The Good Housekeeping Woman's Home Cook Book, 1909, page 336. | |
| Manual for Army Cooks (1896) | Asparagus Upon Toast |
Cut stalks of equal length, scraping white parts and rejecting all woody pieces. Tie in bunch or bunches and boil thirty minutes or until tender. Have ready six or eight ... From Manual for Army Cooks, 1896, page 151. | |
| Fifty-Two Sunday Dinners (1913) | Asparagus with Butter Sauce |
Untie the bunches, wash and remove scales. Cut off the hard part of spears as far up as they will snap. Retie, and cook in boiling salted water until tender (about ... From Fifty-Two Sunday Dinners, 1913, page 74. | |
| La Cuisine Creole (1885) | Asparagus with Cream |
When cream is plentiful, cut the asparagus in inch pieces, boil, and then throw it into rich hot cream, with seasoning of pepper and salt. From La Cuisine Creole, 1885, page 96. | |
| The Cook's Own Book (1832) | Asparagus, French |
Boil it, and chop small the heads and tender part of the stalks, together with a boiled onion; little salt and pepper, and the beaten yolk of an egg; sippets of toasted ... From The Cook's Own Book, 1832, page 54. | |
| The New England Cook Book (1905) | Asparagus.—Scrape |
the stems of the asparagus lightly, but make them very clean, throwing them into cold water as you proceed. When all are scraped, tie them in bunches of equal size; cut ... From The New England Cook Book, 1905, page 116. | |
| The Creole Cookery Book (1885) | Asparagus—italian Fashion |
Take some asparagus, break them in pieces, and then boil them soft and drain the water off; take @ little sweet oil, water and vinegar; let it boil, season it with ... From The Creole Cookery Book, 1885, page 107. | |
| Mrs. Lincoln's Boston Cook Book (1884) | Asperges. Asparagus |
Aspic Jelly. A transparent jelly made “with stock, and used for garnishing. Au Beurre roux. With browned butter. Au vert Pie. With eweet herbs, Auz Cressons. With ... From Mrs. Lincoln's Boston Cook Book, 1884, page 521. | |
| Common Sense in the Household (1871) | Bacox and Cabbage |
This, I need hardly say, is a favorite country dish at the South. The old-fasliioned way of pi-eparing it was to boil meat and cabbage together, and serve, reeking with ... From Common Sense in the Household, 1871, page 219. | |
| The Appledore Cook Book (1872) | Baked Beans |
Examine ajid wash one; quart of dry beaps (the pea bpan. is tbe b^st), and put them in, a pan. with six qyarts. of cold water; spajs in tliis over night. morning wash ... From The Appledore Cook Book, 1872, page 68. | |
| Miss Parloa's New Cook Book and Marketing Guide (1880) | Baked Beans |
Pick one quart of beans free from stones and dirt. and soak in cold water over night. In the morning pour off Cover with hot water, put two pounds of corned beef with ... From Miss Parloa's New Cook Book and Marketing Guide, 1880, page 258. | |
| Boston School Kitchen Text-Book (1887) | Baked Beans |
1 qt. pea beans. y^ lb. salt pork, fat and lean. 1 tsp. 1 tsp. mustard. y% c. molasses. Soak the beans in night. In the morning put them fresh cold water, and simmer ... From Boston School Kitchen Text-Book, 1887, page 262. | |
| Larkin Housewives' Cook Book (1915) | Baked Beans |
Take one pint of Larkin Pea Beans, soak over night in cold Drain and add enough cold water to cover, put on fire and when they begin to boil, drain off water, add cold ... From Larkin Housewives' Cook Book, 1915, page 38. | |
| Aunt Sammy's Radio Recipes (1927) | Baked Beans and Chili Sauce Sandwich |
Use about 2 tablespoons of chili sauce to Y2 cup of baked beans, mash the mixture till it is smooth, and spread on brown bread, or Graham bread. From Aunt Sammy's Radio Recipes, 1927, page 90. | |
| The White House Cook Book (1887) | Baked Beets |
BEETS retain their sugary, delicate flavor to perfection if they are baked instead of boiled. Turn them frequently while in the oven, using a knife, as the fork allows ... From The White House Cook Book, 1887, page 234. | |
| The Good Housekeeping Woman's Home Cook Book (1909) | Baked Brown Potatoes |
Boil, peel and mash a dozen potatoes. Beat into them, while hot, salt and pep¬ per to taste, a spoonful of onion juice, half a cup of milk and a tablespoon of butter. ... From The Good Housekeeping Woman's Home Cook Book, 1909, page 330. | |
| The Corn Cook Book (1918) | Baked Corn Meal Pudding |
^4 cup molasses 1 cup 1 teaspoon cinnamon ^2 cup 2 eps >< cup (extra) add to add cinnamon, and egg slightly beaten. Pour into a buttered pudding dish; bake thirty ... From The Corn Cook Book, 1918, page 36. | |
| Manual for Army Cooks (1896) | Baked Dried Peas |
3 pints dried peas. 3 pounds bacon or salt pork. Pick over the peas; wash and soak them over night in cold water; drain and put them into a pot with the meat, the latter ... From Manual for Army Cooks, 1896, page 142. | |
| The Creole Cookery Book (1885) | Baked Irish Potatoes |
Boil soft 8 good sized Irish potatoes; mash them, and add 2 tablespoonfuls of butter, while hot; mix with it 1 pint of milk, add salt; put in a dish and bake } hour. From The Creole Cookery Book, 1885, page 94. | |
| Presbyterian Cook Book (1873) | Baked Macaroni |
Boil half a pound of macaroni, until quite soft; put it into a vegetable dish, with a little mustard, pepper and salt, a small piece of butter, and some grated cheese. ... From Presbyterian Cook Book, 1873, page 57. | |
| Gulf City Cook Book (1878) | Baked Macaroni |
Boil one half pound of macaroni till tender; strain off the water, and put in a deep dish,—buttered to prevent its stick ing,—with layers of grated or finely-cut cheese, ... From Gulf City Cook Book, 1878, page 109. | |
| The Creole Cookery Book (1885) | Baked Macaroni |
Boil as much macaroni as will fill the dish, in milk and ~ water, till quite tender, drain it on a sieve, sprinkle a little salt over it, put a layer in the dish, and ... From The Creole Cookery Book, 1885, page 105. | |
| Mrs. Rorer's Philadelphia Cook Book (1886) | Baked Macaroni |
% pound of macaroni ^ cup of cream Y^ pound of grated cheese Salt and pep{>er Break the macaroni in convenient lengths, put it in a twokettle and nearly fill the kettle ... From Mrs. Rorer's Philadelphia Cook Book, 1886, page 373. | |
| Lowney's Cook Book, Illustrated in Colors (1907) | Baked Macaroni |
Prepare boiled macaroni. Drain, arrange in layers in a buttered baking dish with white sauce and cheese. with buttered crumbs, and bake until crumbs are brown. From Lowney's Cook Book, Illustrated in Colors, 1907, page 130. | |
| Mrs. Rorer's Philadelphia Cook Book (1886) | Baked Mushrooms |
For this, choose the larger mushrooms. Peel, cut off the stalks close to the top, place them upside down in a pie dish, sprinkle with salt and pepper, and put a tiny ... From Mrs. Rorer's Philadelphia Cook Book, 1886, page 300. | |
| The White House Cook Book (1887) | Baked Mushrooms |
PREPARE them the same as for stewing. Place them in a bakingpan in a moderate oven. Season with salt, pepper, lemon juice and chopped parsley. Cook in the oven fifteen ... From The White House Cook Book, 1887, page 238. | |
| Manual for Army Cooks (1896) | Baked Mushrooms |
Prepare the mushrooms as directed for stewing. Put them into a greased tin or earthen baking dish, gills upperInost. Put a piece of butter, beef dripping, or lard, ... From Manual for Army Cooks, 1896, page 139. | |
| Lowney's Cook Book, Illustrated in Colors (1907) | Baked Mushrooms |
scrub, and twelve large fresh mushrooms. Remove stems, saute in butter, add one cup chicken stock or cream, simmer fifteen min-' Place on rounds of bread, on a buttered ... From Lowney's Cook Book, Illustrated in Colors, 1907, page 179. | |
| The Boston Cooking-School Cook Book (1896) | Baked Mushrooms in Cream |
Wash twelve large mushrooms. Remove stems, and peel caps. Put in a shallow buttered pan, cap side up. Sprinkle with salt and pepper, and dot over with butter; add ... From The Boston Cooking-School Cook Book, 1896, page 363. | |
| Common Sense in the Household (1871) | Baked Onions |
The large Spanish or Bermuda onions are the only kinds which are usually baked. Wash clean, but do not remove the skins. an hour—the water should be when they are put ... From Common Sense in the Household, 1871, page 229. | |
| Miss Parloa's New Cook Book and Marketing Guide (1880) | Baked Onions |
Peel large onions, and boil one hour in plenty of water, slightly salted. Butter a shallow dish or a deep plate, and the in it. with pepper and put a teaspoonful of ... From Miss Parloa's New Cook Book and Marketing Guide, 1880, page 253. | |
| Aunt Sammy's Radio Recipes (1927) | Baked Onions in Tomato Sauce |
6 medium-sized onions. quart canned tomatoes. 1 bay leaf. }/i teaspoon celery seed. cloves. Dash of pepper. Cook the tomatoes with the seasonings for From Aunt Sammy's Radio Recipes, 1927, page 23. | |
| Mrs. Hale's New Cook Book (1857) | Baked or Roasted Onions |
Put them, as the store-room, into a tin, and bake in a moderate oven; or, roast in a Dutch in The outer peel should not be removed the onions are to be eaten. Mna. From Mrs. Hale's New Cook Book, 1857, page 275. | |
| Larkin Housewives' Cook Book (1915) | Baked Peas |
Soak one quart of Larkin Green Peas over In the morning parboil and drain. Add two tablespoons of sugar, one-quarter teaspoon Pepper, two Salt and one pound of salt ... From Larkin Housewives' Cook Book, 1915, page 34. | |
| Gulf City Cook Book (1878) | Baked Potato |
Boil the potatoes, and mash, with one egg, one table-spoonful of butter, and two table-spoonfuls of cream or milk. quickly. Potatoes roasted in a very hot oven are both ... From Gulf City Cook Book, 1878, page 103. | |
| Mrs. Owen's Illinois Cook Book (1871) | Baked Potatoes |
Wash very clean your potatoes, cutting a small piece from each end, by so doing the steam or heat escapes, and the potatoes are more dry and mealy. Do not let let them ... From Mrs. Owen's Illinois Cook Book, 1871, page 101. | |
| The Appledore Cook Book (1872) | Baked Potatoes |
Be very particular to, wash every part of the potato clean, as many persons eat the skin. Put them in a pan (have an old one for this purpose), and bake in a moderate ... From The Appledore Cook Book, 1872, page 64. | |
| Mrs. Rorer's Philadelphia Cook Book (1886) | Baked Potatoes |
As potatoes contain potash, an important constituent of the blood, which is freely soluble in water, they are much more wholesome baked than boiled. Wash and scrub the ... From Mrs. Rorer's Philadelphia Cook Book, 1886, page 312. | |
| The White House Cook Book (1887) | Baked Potatoes |
POTATOES are either baked in their jackets or peeled; in either case they should not be exposed to a fierce heat, which is wasteful, inasmuch as thereby a great deal of ... From The White House Cook Book, 1887, page 219. | |
| Aunt Babette's Cook Book (1889) | Baked Potatoes |
Select fine, smooth potatoes and boil them about twenty minutes. Drain off the water, remove the skins and pack in a buttered dish. Lay a small piece of butter on each ... From Aunt Babette's Cook Book: Foreign and Domestic Receipts for the Household, 1889, page 152. | |
| Aunt Babette's Cook Book (1889) | Baked Potatoes |
Wash large potatoes ( Prince Alberts are best) and bake in a quick oven until soft, which will take about three quarters of an hour (to be eaten with butter and salt). ... From Aunt Babette's Cook Book: Foreign and Domestic Receipts for the Household, 1889, page 154. | |
| The Boston Cooking-School Cook Book (1896) | Baked Potatoes |
Select smooth, medium-sized potatoes. Wash, using a vegetable brush, and place in dripping-pan. Bake in hot oven forty minutes or until soft, remove from oven, and serve ... From The Boston Cooking-School Cook Book, 1896, page 370. | |
| Fifty-Two Sunday Dinners (1913) | Baked Potatoes |
Wash and scrub with a vegetable brush eight uniform-sized potatoes. Place in dripping pan, and bake in hot oven forty-five minutes, turning when half done. Take up each ... From Fifty-Two Sunday Dinners, 1913, page 144. | |
| Common Sense in the Household (1871) | Baked Pumpkin |
Choose the richest pumpkin you can find; take out the seeds, cut in quarters or eighths, pare, and slice lengthwise half an inch thick. Arrange in layers—not more than ... From Common Sense in the Household, 1871, page 243. | |
| Mrs. Rorer's Philadelphia Cook Book (1886) | Baked Pumpkin |
Cut the pumpkin first in halves, then in quarters; remove the seeds, but not the in a baking-pan with the downwards, and in a slow oven you pierce with a fork. When ... From Mrs. Rorer's Philadelphia Cook Book, 1886, page 314. | |
| Manual for Army Cooks (1896) | Baked Pumpkin |
Cut the pumpkin in halves, then quarters; remove the seeds, but not rind; place in baking pan with the rind down, and bake in a slow oven until tender when pierced with ... From Manual for Army Cooks, 1896, page 127. | |
| Manual for Army Cooks (1896) | Baked Pumpkin or Winter Squash |
Cut the pumpkin or squash into slices and remove the seeds. Put it into a broad, shallow baking pan, with a very little water; put it in the oven and bake with a gentle ... From Manual for Army Cooks, 1896, page 127. | |
| Mrs. Porter's New Southern Cookery Book (1871) | Baked Rice |
one cup"> of in when done take it out. place it in pudding-dish, and season with pepper and a of a pound of butter. PouE your boiled rice into a shallow puddingdish, having se-.ned it and From Mrs. Porter's New Southern Cookery Book, 1871, page 162. | |
| Larkin Housewives' Cook Book (1915) | Baked Rice |
To serve with chicken or as a vegetable. Wash one cup of rice, drain and put into a buttered dish or casserole, add onehalf teaspoon of salt, pour two and one-half cups ... From Larkin Housewives' Cook Book, 1915, page 37. | |
| Mrs. Putnam's Receipt Book; and Young Housekeeper's Assistant (1849) | Baked Rice Pudding |
Take a gill of rice, two thirds of a cup of molasses, two tea-spoonsful of cinnamon, one of salt, and some small pieces of butter. Stir this all together, and then add a ... From Mrs. Putnam's Receipt Book; and Young Housekeeper's Assistant, 1849, page 113. | |
| Manual for Army Cooks (1896) | Baked Rice Pudding |
4 pounds rice. i ounce salt. 1 pound sugar. j ounce cinnamon. 2 quarts milk. Have two gallons of boiling water, in which place the rice, that has been previously washed; ... From Manual for Army Cooks, 1896, page 170. | |
| Two Hundred and Seventy-Five War-Time Recipes (1918) | Baked Rice Pudding |
1 qt. milk 2 c boiled rice ^ c syrup \i tsp salt }/i tsp cinnamon Y% tsp nutmeg Cook in double boiler till thick. Bake till browned. From Two Hundred and Seventy-Five War-Time Recipes, 1918, page 24. | |
| The National Cookery Book (1876) | BAKED Rice Pupprni |
One quart of milk, three tablespoonfuls of uncooked rice. Make the milk very sweet, and grate in it sufficient nutmeg to flavor it It must bake for four or five hours in ... From The National Cookery Book, 1876, page 227. | |
| Foods That Will Win the War and How to Cook Them (1918) | Baked Soy Beans with Greens and Tomato |
1 pint soy beans 14 tablespoons salt + lb. salt pork # tablespoon mustard Boiling water (about one quart) 1 onion “1 pint tomatoes 2 cups cooked spinach Soak beans over ... From Foods That Will Win the War and How to Cook Them, 1918, page 118. | |
| The International Cook Book (1906) | Baked Spanish Onions |
Roast Capon (378) Lettuce Salad (148) Coupe St. Andr£ (1032) FRIDAY, SECOND WEEK OF DECEMBER 927 2988. POTAGE, VERT-PR^ Boil a pint dried, split green peas in a quart ... From The International Cook Book, 1906, page 900. | |
| Lowney's Cook Book, Illustrated in Colors (1907) | Baked Squash |
Cut in pieces for serving. Remove seeds and stringyportion, brush with molasses, season with salt and pepper. Bake until soft, add butter, and serve in shell. From Lowney's Cook Book, Illustrated in Colors, 1907, page 131. | |
| Fifty-Two Sunday Dinners (1913) | Baked Squash |
Cut Hubbard squash in pieces for serving. Remove seeds and stringy portion. Put one-half teaspoon molasses in each portion and sprinkle with salt and pepper. Bake in a ... From Fifty-Two Sunday Dinners, 1913, page 148. | |
| Mrs. Owen's Illinois Cook Book (1871) | Baked Sweet Potatoes |
Wash them perfectly clean, wipe dry, and bake in a quick oven, according to their half an hour for ones, and three-quarters to an hour for larger ones. Let the oven have ... From Mrs. Owen's Illinois Cook Book, 1871, page 112. | |
| The White House Cook Book (1887) | Baked Sweet Potatoes |
WASH and scrape them, split them lengthwise. Steam or boil them until nearly done. Drain, and put them in a baking dish, placing over them lumps of butter, pepper and ... From The White House Cook Book, 1887, page 220. | |
| Manual for Army Cooks (1896) | Baked Sweet Potatoes |
Prepare and bake sweet potatoes as directed for They are cooked when mellow throughout. Test by gently pressing them. If the potatoes are old and watery, peel, parboil, ... From Manual for Army Cooks, 1896, page 123. | |
| Fifty-Two Sunday Dinners (1913) | Baked Sweet Potatoes |
Select smooth sweet potatoes of uniform size. Wash and scrub © with a vegetable brush. Bake same as white potatoes. ‘ When soft, break the skins, put into each a ... From Fifty-Two Sunday Dinners, 1913, page 178. | |
| Gulf City Cook Book (1878) | Baked Sweet-potatoes |
Wash, and bake in the oven with the skins on. serve without peeling. When roasting beef or pork, peeled sweet-potatoes laid in the same pan around the meat, and allowed ... From Gulf City Cook Book, 1878, page 105. | |
| Mrs. Putnam's Receipt Book; and Young Housekeeper's Assistant (1849) | Baked Tomatoes |
Turn boiling water over them; cover them up, and let them remain one hour; then peal them, and lay as many as will cover the bottom of a pie dish; season them with ... From Mrs. Putnam's Receipt Book; and Young Housekeeper's Assistant, 1849, page 88. | |
| Presbyterian Cook Book (1873) | Baked Tomatoes |
Fill a deep pan (as many as will set on the bottom) with ripe tomatoes; round out a hole in the center of each and fill up with bread crumbs, butter, salt, pepper and a ... From Presbyterian Cook Book, 1873, page 47. | |
| The Kansas Home Cook-Book (1874) | Baked Tomatoes |
Mrs. Den man. Turn boiling water over them, and let them till they skin easily. Then lay them in a deep dish, with alternate layers of bread a sugar, and small bits ... From The Kansas Home Cook-Book, 1874, page 90. | |
| Gulf City Cook Book (1878) | Baked Tomatoes |
Wash and cut the tomatoes in halves; take out the seeds. To six large tomatoes take pint of bread-crumbs, one onion chopped fine, one ounce of butter salt to Fill the ... From Gulf City Cook Book, 1878, page 109. | |
| Housekeeping in Old Virginia (1879) | Baked Tomatoes |
1 quart peeled and sliced tomatoes (not scalded). 1 cup sugar. 1 dessertspoonful salt. 1 roll of bread. Spread a layer of tomatoes on the bottom of an earthen (never a ... From Housekeeping in Old Virginia, 1879, page 251. | |
| The Creole Cookery Book (1885) | Baked Tomatoes |
Scald and peel 1 dozen or more fine, ripe tomatoes; butter ashallow baking dish, and put in the finest without breaking them; fill up the space between with small pieces ... From The Creole Cookery Book, 1885, page 100. | |
| The Woman Suffrage Cook Book (1886) | Baked Tomatoes |
Select enough medium-sized, perfects -2 tomatoes-to fill a deep baking tin; peel them, scoop out the stem end — placing them in the tin this side up; fill the place with ... From The Woman Suffrage Cook Book, 1886, page 58. | |
| Aunt Babette's Cook Book (1889) | Baked Tomatoes |
Select large, smooth tomatoes; wash, wipe and cut in halves. Place them in a baking tin, skin side down Season with salt and pepper, and place in a hot oven. When done ... From Aunt Babette's Cook Book: Foreign and Domestic Receipts for the Household, 1889, page 167. | |
| Fifty-Two Sunday Dinners (1913) | Baked Tomatoes |
Select six smooth, firm, ripe tomatoes. Wash, wipe and cut a slice from the stem end; scoop out the seeds and soft pulp. Mix with the pulp an equal amount of corn cut ... From Fifty-Two Sunday Dinners, 1913, page 151. | |
| The Boston Cooking-School Cook Book (1896) | Baked Tomatoes I |
"Wipe, and remove a thin slice from stem end of six smooth, medium-sized tomatoes. Take out seeds and pulp, and drain off most of the liquid. Add an equal quantity of ... From The Boston Cooking-School Cook Book, 1896, page 361. | |
| The Boston Cooking-School Cook Book (1896) | Baked Tomatoes II |
Wipe six small, selected tomatoes and make two oneinch gashes on blossom end of each, having gashes cross each other at right angles. Place in granite-ware pan and bake ... From The Boston Cooking-School Cook Book, 1896, page 361. | |
| The Good Housekeeping Woman's Home Cook Book (1909) | Baked Tomatoes, Creole Style |
Cut into two halves crosswise, six fine large tomatoes, place them in a buttered baking pan and sprinkle over them two green peppers finely chopped, one tea¬ spoon of ... From The Good Housekeeping Woman's Home Cook Book, 1909, page 340. | |
| The White House Cook Book (1887) | Baked Tomatoes. |
PEEL and slice quarter of an inch thick; place in layers in a pudding-dish, seasoning each layer with salt, pepper, butter and a very little white sugar. Cover with a ... From The White House Cook Book, 1887, page 227. | |
| The White House Cook Book (1887) | Baked Winter Squash |
CUT open the squash, take out the seeds and without paring cut it up into large pieces; put the pieces on tins or in a dripping-pan, place in a moderately hot oven and ... From The White House Cook Book, 1887, page 236. | |
| Manual for Army Cooks (1896) | Baked Winter Squash |
Small Hubl)ard squash is best. Saw the squash in halves; scrape out soft part an(l seeds; put the halves in oven andl bake three-fourths of an hour, or until tender; ... From Manual for Army Cooks, 1896, page 127. | |
| The Boston Cooking-School Cook Book (1896) | Baked Winter Squash I |
Cut in pieces two inches square, remove seeds and stringy portion, place in a dripping-pan, sprinkle with salt and pepper, and allow for each square one-half teaspoon ... From The Boston Cooking-School Cook Book, 1896, page 359. | |
| The Boston Cooking-School Cook Book (1896) | Baked Winter Squash II |
Cut squash in halves, remove seeds and stringy portioa, place in a dripping-pan, cover, and bake two hours, or until soft, in a slow oven. Kemovefrom shell, mash, and ... From The Boston Cooking-School Cook Book, 1896, page 359. | |
| Buckeye Cookery and Practical Housekeeping (1877) | BakeEp PARsNIps |
Put four thin slices salt pork in a kettk with two quarts cold water, wash and scrape parsnips, and if large halve or quarter, and as soon as water boils place in ... From Buckeye Cookery and Practical Housekeeping, 1877, page 297. | |
| The Dixie Cook-Book (1883) | Bakep CuHIcKEN WiTH PaRsNIps |
Wash, scrape, and quarter parsnips, and parboil for twenty minutes; prepare a young chicken by splitting open at back, place in a dripping-pan, skin side up, lay ... From The Dixie Cook-Book, 1883, page 279. | |
| The Dixie Cook-Book (1883) | Bakep Macaroni |
Take about three ounces macaroni and boil till tender in a stewpan with a little water; take a pudding dish or pan, warm a little butter in it, and put in a layer of ... From The Dixie Cook-Book, 1883, page 337. | |
| The Dixie Cook-Book (1883) | Bakep Parsnips |
Put four thin slices salt pork in a kettle with two quarts cold water, wash and scrape parsnips, and if large halve or quarter, and as soon as water boils place in ... From The Dixie Cook-Book, 1883, page 344. | |
| The National Cookery Book (1876) | Bakep TOMATOES |
Prepare the tomatoes as for stewing, with an onion minced. Salt and peppel them. Place them in a baking dish in lays rs, with bread crumbs between, and little dots of ... From The National Cookery Book, 1876, page 161. | |
| War Economy in Food (1917) | Bean |
loaf. Nut loaf. Nut and cottage-cheese loaf. Baked hominy and cheese. Baked rice and cheese (adding tomato, pimento, or any vegetal)Ie desired for flavor). Eggs with ... From War Economy in Food, 1917, page 17. | |
| Two Hundred and Seventy-Five War-Time Recipes (1918) | Bean |
1 c dried beans 2 qts water 1 small onion 3-^ carrot sliced Pinch mace Fry onion in fat. Add carrot. (Soak beans over night.) From Two Hundred and Seventy-Five War-Time Recipes, 1918, page 43. | |
| Common Sense in the Household (1871) | Bean and Corn |
»J« This is a winter soup, and is made of wliite beans prepared according to the foregoing receipt, but with the addition of a quart of dried or canned If the former is ... From Common Sense in the Household, 1871, page 30. | |
| Two Hundred and Seventy-Five War-Time Recipes (1918) | Bean and Turnip Puffs |
1 medium yelloAV turnip, cook and mash, add c. cooked lima beans 1 egg Bake in greased cups. From Two Hundred and Seventy-Five War-Time Recipes, 1918, page 46. | |
| Foods That Will Win the War and How to Cook Them (1918) | Bean Loaf |
2 cups cold cooked beans 1 tablespoon minced onion 2 tablespoons catsup Shape into loaf. Serve with tomato sauce. From Foods That Will Win the War and How to Cook Them, 1918, page 112. | |
| Buckeye Cookery and Practical Housekeeping (1877) | Bean PIcKLEs |
Pick green beans when young and tender, string, and place in a kettle to boil, with salt to taste, until they can be pierced with a fork, drain well through a colander, ... From Buckeye Cookery and Practical Housekeeping, 1877, page 228. | |
| The Dixie Cook-Book (1883) | Bean PICKLEs |
Pick green beans of the best variety, when young and tender, string, and place in a kettle to boil, with salt to taste, until they can be pierced with a fork, drain well ... From The Dixie Cook-Book, 1883, page 260. | |
| Mrs. Rorer's Philadelphia Cook Book (1886) | Bean Polenta |
i pint of small white soup beans \y2 tablespoon fuls of molasses y2 teaspoon ful of French mustard the beans, and soak them over night in lukewarm In the morning, off ... From Mrs. Rorer's Philadelphia Cook Book, 1886, page 281. | |
| The Picayune Creole Cook Book (1901) | Bean Polenta |
Polenta d’Haricots 2 Cups of Dried Beans. 1 Tablespoonfyl! of Molasses. % Tablespoonful of Mustard. spoonful of Vinegar. Juice of 1 Lemon. Salt and Pepper to Use either ... From The Picayune Creole Cook Book, 1901, page 209. | |
| Mrs. Lincoln's Boston Cook Book (1884) | Bean Porridge. |
Five pounds of corned beef, not too salt, or four pounds of beef and one of salt pork; one pint of dry white beans, four tablespoonfuls of corn meal, pepper and salt to ... From Mrs. Lincoln's Boston Cook Book, 1884, page 313. | |
| The Dixie Cook-Book (1883) | Bean Saab |
String young beans, break into half-inch pieces (or leave whole), wash and cook soft in salt water; drain well, add finely-chopped onions, pepper, salt and vinegar; when ... From The Dixie Cook-Book, 1883, page 293. | |
| The White House Cook Book (1887) | Bean Salad |
STRING young beans; break into half -inch pieces or leave whole; wash and cook soft in salt water; drain well; add finely chopped onions, pepper, salt and vinegar; when ... From The White House Cook Book, 1887, page 197. | |
| The Dixie Cook-Book (1883) | Bean Sovp |
Boil a small soup-bone in about two quarts water until the meat can be separated from the bone, remove bone, add a coffee-cup white beans soaked for two hours, boil for ... From The Dixie Cook-Book, 1883, page 315. | |
| The Virginia House-Wife (1824) | Beans |
Let them be young and fresh gathered, string them and cut them in long thin slices, throw them in boiling water for fifteen minutes; have ready some well seasoned brown ... From The Virginia House-Wife, 1824, page 145. | |
| The Cook's Own Book (1832) | Beans |
Cut, wash, and boil tinbeans, and then throw them into a cullender. piece of butter into'your table-dish, beans on it, and garnish them with chopped parsley laid round ... From The Cook's Own Book, 1832, page 56. | |
| Mrs. Hale's New Cook Book (1857) | Beans |
To boil Windsor Beans.—When young, freshly gathered, and well dressed, these beans, even with many persons accustomed to a luxurious table, are a favorite accompaniment ... From Mrs. Hale's New Cook Book, 1857, page 266. | |
| Housekeeping in Old Virginia (1879) | Beans |
1 small head of cabbage. A few Irish potatoes. Sweet herbs, pepper and salt to the taste. A few leaves of dried sassafras rubbed up will improve the taste. Serve hot ... From Housekeeping in Old Virginia, 1879, page 89. | |
| Mrs. Lincoln's Boston Cook Book (1884) | Beans |
String Beans. — Remove the strings. The surest way to do that is to pare a thin strip from each edge of the pods. Many persons think this unnecessary; but the beans are ... From Mrs. Lincoln's Boston Cook Book, 1884, page 324. | |
| The Boston Cooking-School Cook Book (1896) | Beans |
String Beans that are obtainable in winter come from California; natives appear in market the last of June and continue until the last of September. There are two ... From The Boston Cooking-School Cook Book, 1896, page 343. | |
| Manual for Army Cooks (1896) | Beans |
…______------_------------------- - Or peas.----- 2_------------------------. ______ -- Or rice --___-__------------- -- __ _------_ Or hominy __-----------_ ... From Manual for Army Cooks, 1896, page 48. | |
| The Picayune Creole Cook Book (1901) | Beans & la Maftre d’Hotel. Before |
adding the butter, however, add a minced sprig of thyme, bay leaf and parsley, and salt and pepper to taste. Let them simmer for a few minutes and then take them off the ... From The Picayune Creole Cook Book, 1901, page 209. | |
| The New England Cook Book, or Young Housekeeper's Guide (1836) | Beans and |
all other summer should not be picked longer than one day before being cooked; the fresher green vegetables are the belter they are and more healthy. Corn, Should be put ... From The New England Cook Book, or Young Housekeeper's Guide, 1836, page 50. | |
| Buckeye Cookery and Practical Housekeeping (1877) | Beans for Winter |
String fresh green beans, and cut down the sides till within an inch of the end, boil in water fifteen minutes, take out and drain; when cold, pack in a stone jar, first ... From Buckeye Cookery and Practical Housekeeping, 1877, page 284. | |
| The White House Cook Book (1887) | Beefsteak and Onions |
PREPARE the steak in the usual way. Have ready in a frying pan a dozen onions cut in slices and fried brown in a little beef drippings or butter. Dish your steak, and ... From The White House Cook Book, 1887, page 131. | |
| Housekeeping in Old Virginia (1879) | Beefsteak Fried with Onions |
Prepare the steak as for broiling, pepper and roll in flour and fry in lard; remove the steak from the pan when done; add to the gravy one chopped onion, pepper, salt, ... From Housekeeping in Old Virginia, 1879, page 151. | |
| The Appledore Cook Book (1872) | Beefsteak Smothered in Onions |
Fry brown four slices of salt pork; when brown take out the pork, and put in six onions sliced Fry about ten minutes, stirring all the while; then take out all except a ... From The Appledore Cook Book, 1872, page 48. | |
| Mrs. Rorer's Philadelphia Cook Book (1886) | Beefsteak Smothered in Onions |
Cut one dozen onions; fry a quarter-pound of salt pork or bacon until all the fat is tried out, then take out the crackling; into this hot fat put the onions; fry and ... From Mrs. Rorer's Philadelphia Cook Book, 1886, page 101. | |
| Manual for Army Cooks (1896) | Beefsteak Sxothered in Onions |
Cut one dozen onions into slices, fry a quarter pound salt pork or bacon until all the fat is tried out, then take out the crackling; into this hot fat put the onions, ... From Manual for Army Cooks, 1896, page 85. | |
| The International Cook Book (1906) | Beefsteaks, Etuve"e with Potatoes |
Beignets, Italienne (790) 1300. BEEFSTEAKS, STUVE'E WITH POTATOES Cut from a two-pound piece (hip part) of beef very thin slices. Season with a half teaspoon salt and ... From The International Cook Book, 1906, page 400. | |
| The Dixie Cook-Book (1883) | Beer Sour with OKRA |
Fry one pound “round” steak cut in bits, two table-spoons butter, and one sliced onion, till very brown; add to three or four quarts cold water in soup-kettle, and boil ... From The Dixie Cook-Book, 1883, page 315. | |
| The Dixie Cook-Book (1883) | BeerstEak SMOTHERED iN ONIONS |
Slice the onions thin and drop in cold water: put steak in pan with a little suet. Skim out onions and add to steak, season with pepper and salt, cover tightly, and put ... From The Dixie Cook-Book, 1883, page 199. | |
| Presbyterian Cook Book (1873) | Beet |
is the best meat for the purpose, as it contains the most nourishment. A shank bone should be well cracked i that the marrow maybe extracted), put on to cook in cold ... From Presbyterian Cook Book, 1873, page 15. | |
| The Appledore Cook Book (1872) | Beet Greens |
Scrape the roots and wash in several waters let them stand in cold water a few hours. Boil a small piece of salt pork three hours, then put the beet greens into the ... From The Appledore Cook Book, 1872, page 74. | |
| The Dixie Cook-Book (1883) | Beet GREENS |
* Wash young beets very clean, cut off tips of leaves, looking over carefully to see that no bugs or worms remain, but do not separate roots from leaves; fill dinner-pot ... From The Dixie Cook-Book, 1883, page 330. | |
| The Boston Cooking-School Cook Book (1896) | Beet Relish |
1 cup chopped cold cooked beets 2 tablespoons lemon juice 3 tablespoons grated horserad2 teaspoons powdered sugar ish root 1 teaspoon salt Mix ingredients in order ... From The Boston Cooking-School Cook Book, 1896, page 671. | |
| Larkin Housewives' Cook Book (1915) | Beet Relish |
Chop one quart cooked beets and one quart raw cabbage, adi^ one cup grated horseradish, one cup granulated sugar, one tablespoon Larkin Salt, one-half teaspoon Lafkin ... From Larkin Housewives' Cook Book, 1915, page 117. | |
| Lowney's Cook Book, Illustrated in Colors (1907) | Beet Salad |
6 cooked beets French dressing Cut beets in cubes; marinate with French dressing; let stand one hour. Chop the whites of the eggs until fine; press yolks through a ... From Lowney's Cook Book, Illustrated in Colors, 1907, page 203. | |
| Mrs. Hale's New Cook Book (1857) | Beet-root |
is often mixed with winter salads; and it makes a pickle of beautiful color; but one of the most usual modes of serving it at the present day is, wdth the cheese, cold ... From Mrs. Hale's New Cook Book, 1857, page 262. | |
| The International Cook Book (1906) | Beetroot and Potato Salad |
1985. COLD CELERY BROTH Have two medium stalks of fresh celery, thoroughly wash in cold water, drain and finely slice, then place in a saucepan with one and a half ... From The International Cook Book, 1906, page 609. | |
| The New England Cook Book, or Young Housekeeper's Guide (1836) | Beets |
not be cut, or scraped before they are boiled. In summer they will boil in an hour, in winter it takes three hours to boil them tender. ed beets cut in slices, and put ... From The New England Cook Book, or Young Housekeeper's Guide, 1836, page 48. | |
| Directions for Cookery, in Its Various Branches (1837) | Beets |
Wash the beets, but do not scrape or cut them while they are raw; for if a knife enters them before they are boiled they will lose their colour. Boil them from two to ... From Directions for Cookery, in Its Various Branches, 1837, page 198. | |
| Mrs. Putnam's Receipt Book; and Young Housekeeper's Assistant (1849) | Beets |
Boil them three or four hourg; be careful not to cut them before boiling, as all the color will boil out; when they are boiled, lay them into cold water about five ... From Mrs. Putnam's Receipt Book; and Young Housekeeper's Assistant, 1849, page 88. | |
| Mrs. Owen's Illinois Cook Book (1871) | Beets |
These should be, as all other vegetables be, gathered, carefully selected, well washed, and they should be put into cold water. In cutting off the tops, do not cut too ... From Mrs. Owen's Illinois Cook Book, 1871, page 109. | |
| Mrs. Owen's Illinois Cook Book (1871) | Beets |
pulled young beets; break the tops from them, pick from them all the withered leaves, and put them with the beets into a pot of hot water; cover it, and fast for half an ... From Mrs. Owen's Illinois Cook Book, 1871, page 113. | |
| Mrs. Porter's New Southern Cookery Book (1871) | Beets |
Select small-sized, smooth roots. They should be carefullv washed, but not cut boilins:, as the juice will escape and the sweetness of the vegetable be impaired, leaving ... From Mrs. Porter's New Southern Cookery Book, 1871, page 152. | |
| Gulf City Cook Book (1878) | Beets |
Wash them well; be careful not to cut the top too close to the beet, or break off the ends, as will allow both the color and sweetness to escape; boil one hour. When ... From Gulf City Cook Book, 1878, page 95. | |
| Aunt Babette's Cook Book (1889) | Beets |
Clean them nicely, but do not -pare them. Leave on a short piece of the stalk so as to keep them a nice red. Put on to boil, well covered with water. Young beets will ... From Aunt Babette's Cook Book: Foreign and Domestic Receipts for the Household, 1889, page 165. | |
| Lowney's Cook Book, Illustrated in Colors (1907) | Beets |
Scrub beets, but do not break skin. Cook in boiling water— young beets about an hour, old beets until tender. Slip skins off as soon as taken from stove. Serve hot with ... From Lowney's Cook Book, Illustrated in Colors, 1907, page 127. | |
| Rumford Complete Cook Book (1908) | Beets |
need no preparation and must be boiled even cleaning. The tops should be cut off several inches above the beets and the beets cooked till tender in boiling water; young ... From Rumford Complete Cook Book, 1908, page 84. | |
| La Cuisine Creole (1885) | Beets Boiled |
Wash the beets clean, hut do not trim the roots, or they will bleed and lose their sweetness. If the beets are young and tender, they are nice cooked whole, and then ... From La Cuisine Creole, 1885, page 100. | |
| The White House Cook Book (1887) | Beets Boiled |
SELECT small-sized, smooth roots. They should be carefully washed, but not cut before boiling, as the juice will escape and the sweetness of the vegetable be impaired, ... From The White House Cook Book, 1887, page 234. | |
| The Boston Cooking-School Cook Book (1896) | Beets, Sour Sauce |
'Wash beets, and cook in boiling salted water until soft. Drain, and reserve one-half cup water in which beets were cooked. Plunge into cold water, rub off skins and cut ... From The Boston Cooking-School Cook Book, 1896, page 344. | |
| Fifty-Two Sunday Dinners (1913) | Bermuda Onions with Butter Sauce |
Peel the desired number of Bermuda onions. Cover with boiling water. Heat to boiling point, boil five minutes, drain; repeat. Then cover with boiling salted water, and ... From Fifty-Two Sunday Dinners, 1913, page 33. | |
| The Woman Suffrage Cook Book (1886) | Best Corn Cake |
One egg, one-half cup of sugar, one cup of milk, one cup of Indian-meal, one cup of flour, one 'teaspoonful of soda, two teaspoonfuls of cream of tartar. Bake in a loaf ... From The Woman Suffrage Cook Book, 1886, page 23. | |
| The Cook's Own Book (1832) | Biscuit, Potato |
(2) Beat separately the yolks and whites of fifteen eggs, and tile yolks beat a pound of pounded and sifted loaf sugar, and tlie grated peel of a lemon; when very light ... From The Cook's Own Book, 1832, page 68. | |
| The Cook's Own Book (1832) | Biscuits, Rice |
Take the grated rind of a lemon, the whites of sixteen eggs, the yolks of six, half a pound of rice ten ounces of powder sugar, two apple, and the same of apricot, ... From The Cook's Own Book, 1832, page 68. | |
| The New England Cook Book (1905) | Black Bean |
Soup.—Three pounds bone, one black beans, soaked over night and drained; one onion, chopped fine; j nice of one lemon. Pepper, salt, and Durkee's Challenge Sauce to ... From The New England Cook Book, 1905, page 51. | |
| The International Cook Book (1906) | Bluefish Etuve" with Tomatoes |
Entrecotes, Sauce Poivrade String Beans with Corn 2001. CONSOMME", RACHEL Prepare, strain into another saucepan and keep hot a consomme (No. 52). Cut the tender part of ... From The International Cook Book, 1906, page 614. | |
| Aunt Babette's Cook Book (1889) | Boast Sweet Potatoes |
Pare, cut lengthwise, salt and put them around roast meats or poultry of any kind. Roast about three-quarters of an hour, or until brown. From Aunt Babette's Cook Book: Foreign and Domestic Receipts for the Household, 1889, page 164. | |
| The Picayune Creole Cook Book (1901) | Bofled Okra |
Févi Bouttls 1 Quart Young Okra. 1 Tablespoonful Wash the okra well in cold water, and put in a porcelain-lined or agate saucepan. Add a pint of water and & teaspoonful ... From The Picayune Creole Cook Book, 1901, page 225. | |
| Aunt Babette's Cook Book (1889) | Bohemian Potato Puff |
Pare, wash and boil potatoes until soft enough to mash well. Drain off nearly all the water, leaving just a little, add a small handful of salt and return to the stove. ... From Aunt Babette's Cook Book: Foreign and Domestic Receipts for the Household, 1889, page 158. | |
| Common Sense in the Household (1871) | BoiJ.ED Parsnips |
If young, scrape before cooking. If old, pare carefully, and if large, split. Put into boiling water, salted, and boil, if small and tender, from half to three-quarters ... From Common Sense in the Household, 1871, page 240. | |
| The Boston Cooking-School Cook Book (1896) | Boiled Asparagus |
Cut off lower parts of stalks as far down as they will snap, untie bunches, wash, remove scales, and retie. Cook in boiling salted water fifteen minutes or until soft, ... From The Boston Cooking-School Cook Book, 1896, page 342. | |
| Mrs. Porter's New Southern Cookery Book (1871) | Boiled Beans |
Soak over night any small white beans in soft water, put them in a strong bag, leaving room to swell; in a potful done; hang them up, to let all off, and season with ... From Mrs. Porter's New Southern Cookery Book, 1871, page 161. | |
| Aunt Babette's Cook Book (1889) | Boiled Beans |
Select small, young string beans, string them carefully and boil in salt water, in a brass kettle, until tender, and throw them on a large, clean board to drip. Next ... From Aunt Babette's Cook Book: Foreign and Domestic Receipts for the Household, 1889, page 500. | |
| The Boston Cooking-School Cook Book (1896) | Boiled Beet Greens |
Wash thoroughly and scrape roots, cutting off ends. Drain, and cook one hour or until tender in a small quantity boiling salted water. Season with butter, salt, and ... From The Boston Cooking-School Cook Book, 1896, page 352. | |
| Mrs. Rorer's Philadelphia Cook Book (1886) | Boiled Beets |
but do not cut or scrape them. is broken before cooking, lose their flavor and color in the boiling Young beets will cook tender in one hour. Old ones will require four ... From Mrs. Rorer's Philadelphia Cook Book, 1886, page 282. | |
| The Boston Cooking-School Cook Book (1896) | Boiled Beets |
Wash, and cook whole in boiling water until soft; time required being from one to four hours. Old beets will never be tender, no matter how long they may be cooked. ... From The Boston Cooking-School Cook Book, 1896, page 344. | |
| Manual for Army Cooks (1896) | Boiled Beets |
Time, from one to three hours. Winter beets should be soaked over night in cold Wash the beets; do not scrape or cut them. If a knife enters them before they are boiled ... From Manual for Army Cooks, 1896, page 132. | |
| The Picayune Creole Cook Book (1901) | Boiled Beets. (See recipe.) When |
cooked, peel neatly and cut up into dice-shaped pieces. Put them in a saucepan with a tablespoonful of butter, season with a little pinch of black pepper and salt to ... From The Picayune Creole Cook Book, 1901, page 211. | |
| Common Sense in the Household (1871) | Boiled Cabbage |
Pick off the outer gi'een leaves, quarter, examine carefully to be siu'e there are no insects in it, and lay for an hour in Then put into a pot with plenty of boiling ... From Common Sense in the Household, 1871, page 218. | |
| Mrs. Porter's New Southern Cookery Book (1871) | Boiled Cabbage |
To destroy any insects that may lie concealed cabbage, follow the plan suggested on; strip off the loose or faded leaves, and wash well; then split in two, or if very ... From Mrs. Porter's New Southern Cookery Book, 1871, page 145. | |
| The Boston Cooking-School Cook Book (1896) | Boiled Cabbage |
Take off outside leaves, cut in quarters, and remove tough stalk. Soak in cold water and cook in an uncovered vessel in boiling salted water, to which is added ... From The Boston Cooking-School Cook Book, 1896, page 345. | |
| Manual for Army Cooks (1896) | Boiled Cabbage |
If the cabbage is large, quarter it; if small, cut, it into halves. Remove the outer and all bad leaves; examine carefully for insects; wash, and soak it in cold water ... From Manual for Army Cooks, 1896, page 128. | |
| Manual for Army Cooks (1896) | Boiled Carrots |
Time, thirty minutes to one and one-half hours. Trim off the roots, wash well, and scrape off the skin. If they are young do not remove the skin until they are cooked. ... From Manual for Army Cooks, 1896, page 129. | |
| Common Sense in the Household (1871) | Boiled Cauliflower |
Pick off the leaves and cut the stalk close to the bottom of the bunch of flowers. Lay in cold water for half an liour. Unless very large, do not cut it; if you do, ... From Common Sense in the Household, 1871, page 222. | |
| Mrs. Rorer's Philadelphia Cook Book (1886) | Boiled Cauliflower |
Pick off the outer leaves and cut off the stem close to the ot the flowerets. in cold water, then soak with the top downward in clear, cold water for one tie it in a ... From Mrs. Rorer's Philadelphia Cook Book, 1886, page 286. | |
| Manual for Army Cooks (1896) | Boiled Cauliflower |
Time, fifteen to twenty minutes. Trim the cauliflower by removing the outside leaves and cutting off the stalk. Put it into cold water for half an hour; then into a pot ... From Manual for Army Cooks, 1896, page 129. | |
| The Good Housekeeping Woman's Home Cook Book (1909) | Boiled Cauliflower |
Remove the outer leaves and cut off the stem close to the flowers. Wash thoroughly in cold water and soak in cold salted water (top downward) for one hour, allowing one ... From The Good Housekeeping Woman's Home Cook Book, 1909, page 334. | |
| The Picayune Creole Cook Book (1901) | Boiled Cauliflower, Cream Sauce |
After picking and washing carefully put it in a saucepan and cover with cold water. Add the salt and pepper and a tablespoonful of butter. Let it cook for half an hour, ... From The Picayune Creole Cook Book, 1901, page 215. | |
| Aunt Babette's Cook Book (1889) | Boiled Celery Root Salad |
Pare and wash the celery roots (they should be the size of large potatoes), put on to boil in a little salted water, and when tender remove from the water and set away ... From Aunt Babette's Cook Book: Foreign and Domestic Receipts for the Household, 1889, page 187. | |
| The White House Cook Book (1887) | Boiled Corn Meal Pudding |
WARM a pint of molasses and a pint of milk, stir well together; beat four eggs and stir gradually into molasses and milk; add a cupful of beef suet chopped fine, or half ... From The White House Cook Book, 1887, page 432. | |
| Common Sense in the Household (1871) | Boiled Green Corn |
Choose young sugar-corn, full gi'own, but not test with the nail. When the grain is pierced, the milk should escape in a jet, and not be Clean by stripping oflf the ... From Common Sense in the Household, 1871, page 233. | |
| The Boston Cooking-School Cook Book (1896) | Boiled Green Corn |
Remove husks and silky threads. Cook ten to twenty minutes in boiling water. ^ Place on platter covered with napkin; draw corners of napkin over corn; or cut from cob ... From The Boston Cooking-School Cook Book, 1896, page 349. | |
| Manual for Army Cooks (1896) | Boiled Green Corn |
Time, thirty to forty minutes. Corn for boiling should be full grown, but ya ilg and tender. Sugar corn is the most desirable. When the grains become hard it is too old ... From Manual for Army Cooks, 1896, page 131. | |
| Mrs. Porter's New Southern Cookery Book (1871) | Boiled Green Peas |
the peas, should be young and freshly shelled; put them into plenty of fast-boiling, salted water; when drain them well, dish them quickly and serve very hot, with good ... From Mrs. Porter's New Southern Cookery Book, 1871, page 161. | |
| Manual for Army Cooks (1896) | Boiled Green Peas |
Time, fifteen to twenty-five minutes. The pot in which peas are to be cooked must be clean and free from odor. Shell the peas and soak them in cold water (ice water is ... From Manual for Army Cooks, 1896, page 126. | |
| Manual for Army Cooks (1896) | Boiled Greens |
Spinach, young beets, turnip tops, mustard, nettle, narrow dock, lambs' quarters, dandelion, mountain cowslip, kale, cabbage, poke, sprouts, etc. Pick the greens over ... From Manual for Army Cooks, 1896, page 133. | |
| Manual for Army Cooks (1896) | Boiled Lima Beans |
Time, thirty to forty minutes. Shell the beans and put them in cold water for fifteen minutes; drain and put them into a pot of boiling salt water--enough to cover them; ... From Manual for Army Cooks, 1896, page 133. | |
| The Boston Cooking-School Cook Book (1896) | Boiled Macaroni |
% cup macaroni broken in 2 quarts boiling water inch pieces 1 tablespoon salt }/^ cup cream Cook macaroni in boiling salted water twenty minutes ox until soft, drain in ... From The Boston Cooking-School Cook Book, 1896, page 128. | |
| Lowney's Cook Book, Illustrated in Colors (1907) | Boiled Macaroni |
Break in inch pieces and wash. Cook in boiling salted water until tender. Drain, season with salt, pepper, and butter, and serve hot. From Lowney's Cook Book, Illustrated in Colors, 1907, page 130. | |
| The Creole Cookery Book (1885) | Boiled Okra |
For boiling, the okra should be small and tender. Wash them, and cut off a small piece from each end; boil them till very tender throughout; then drain well, and ... From The Creole Cookery Book, 1885, page 106. | |
| Mrs. Rorer's Philadelphia Cook Book (1886) | Boiled Okra |
i quart of young white okra Wash the okra well in cold water, put into a porcelain-lined or granite kettle (an iron kettle discolors the okra) with a of water and a ... From Mrs. Rorer's Philadelphia Cook Book, 1886, page 301. | |
| Manual for Army Cooks (1896) | Boiled Okra |
Tihe okra sl1,uld be tender. Wash it and cut off a small pieco from each end. Put it in cold water for fifteen or twenty minutes; drain and put it into a pot of boiling ... From Manual for Army Cooks, 1896, page 125. | |
| Mrs. Porter's New Southern Cookery Book (1871) | Boiled Onions |
Peel and wash the onions, and lav them in a broad-bottomed pan or kettle, so the may not be piled one upon the other. Cover them with milk and water, and let them simmer slowly until done. From Mrs. Porter's New Southern Cookery Book, 1871, page 158. | |
| The Appledore Cook Book (1872) | Boiled Onions |
When new and tender, they will boil in one hour; but after the month of October, they will require two hours. Put them into water before peeling them, and they will not ... From The Appledore Cook Book, 1872, page 66. | |
| Presbyterian Cook Book (1873) | Boiled Onions |
Boil in four waters and drain off; pick to pieces with a fork as they cook. Mix a little flour and butter together, and put in two tablespoonsful of warm milk; boil and ... From Presbyterian Cook Book, 1873, page 49. | |
| The Kansas Home Cook-Book (1874) | Boiled Onions |
Boil them one hour in salted water; or half in water, then drain the water off, cover them with mikl, and tender. dished, put a butter and a very little pepper on them. 8o From The Kansas Home Cook-Book, 1874, page 93. | |
| Mrs. Rorer's Philadelphia Cook Book (1886) | Boiled Onions |
i dozen onions i tablespoonful of flour yz pint of milk Put the onions into cold water and remove the skins. Put into a saucepan of boiling water, add a teaspoonful of ... From Mrs. Rorer's Philadelphia Cook Book, 1886, page 302. | |
| The Boston Cooking-School Cook Book (1896) | Boiled Onions |
Put onions in cold water and remove skins while under water. Drain, put in a saucepan, and cover with boiling salted water; boil five minutes, drain, and again cover ... From The Boston Cooking-School Cook Book, 1896, page 353. | |
| The Good Housekeeping Woman's Home Cook Book (1909) | Boiled Onions |
Pour boiling water over the onions and remove the skins. Cook them for five minutes in boiling salted water, then change the water and change again in ten minutes, to ... From The Good Housekeeping Woman's Home Cook Book, 1909, page 328. | |
| Catering for Special Occasions, with Menus and Recipes (1911) | Boiled Onions |
Put onions in cold water and remove skins while under water. Drain, put in a saucepan, and cover with boiling salted water; boil five minutes, drain, and again cover ... From Catering for Special Occasions, with Menus and Recipes, 1911, page 174. | |
| Manual for Army Cooks (1896) | Boiled Parsnips |
Time, thirty minutes to one and one-quarter hours. Wash the parsnips; if young, scrape them; if old, pare and soak them in cold water for half an hour; if large, cut ... From Manual for Army Cooks, 1896, page 125. | |
| Mrs. Rorer's Philadelphia Cook Book (1886) | Boiled Parsnips with Cream Sauce |
If the parsnips are young, scrape and throw into cold water; if old, pare and cut in into a saucepan of boiling water and boil until tender (if young, threeof an if old, ... From Mrs. Rorer's Philadelphia Cook Book, 1886, page 303. | |
| The Boston Cooking-School Cook Book (1896) | Boiled Peas |
Remove peas from pods, cover with cold water, and let stand one-half hour. Skim off undeveloped peas which rise to top of water, and drain remaining peas. Cook until ... From The Boston Cooking-School Cook Book, 1896, page 355. | |
| The Appledore Cook Book (1872) | Boiled Potatoes |
If the potatoes are new, wash clean and put into boiling bt)il thirty minutes, and serve immediately. As they grow older, scrape the skin off before For old potatoes, ... From The Appledore Cook Book, 1872, page 63. | |
| Miss Parloa's New Cook Book and Marketing Guide (1880) | Boiled Potatoes |
Twelve medium-sized potatoes, one table-spoonful of boiling water to cover. the potatoes, and if old, let them stand in cold water an hour or two, to freshen them. Boil ... From Miss Parloa's New Cook Book and Marketing Guide, 1880, page 242. | |
| The Creole Cookery Book (1885) | Boiled Potatoes |
The easiest way to cook potatoes is to put them in just water enough to cover them, with the skins on, and to boil them constantly till done, then squeeze them in a dry ... From The Creole Cookery Book, 1885, page 94. | |
| The Creole Cookery Book (1885) | Boiled Potatoes |
Wash them, but do not pare them; put them in a pot with water enough to cover them an inch, and do not put on the lid; when the water is near boiling, pour it off and ... From The Creole Cookery Book, 1885, page 95. | |
| Mrs. Rorer's Philadelphia Cook Book (1886) | Boiled Potatoes |
Pare six good-sized potatoes, and let them lie in cold water Then put them in a kettle of boiling water, and boil slowly until they are soft enough to admit a fork. pour ... From Mrs. Rorer's Philadelphia Cook Book, 1886, page 306. | |
| The Woman Suffrage Cook Book (1886) | Boiled Potatoes |
Potatoes should never stand in water. They should be washed as quickly as possible and put into boiling water; they should not be entirely covered with water, and should ... From The Woman Suffrage Cook Book, 1886, page 57. | |
| The Boston Cooking-School Cook Book (1896) | Boiled Potatoes |
Select potatoes of uniform size. Wash, pare, and drop at once in cold water to prevent discoloration; soak onehalf hour in the fall, and one to two hours in winter and ... From The Boston Cooking-School Cook Book, 1896, page 370. | |
| Manual for Army Cooks (1896) | Boiled Potatoes |
Time, twenty to thirty minutes. Wash the potatoes, and cut out the eyes and any black specks. Nick or cut off a piece of the skin at the pointed or eyed ends. Put them ... From Manual for Army Cooks, 1896, page 121. | |
| Lowney's Cook Book, Illustrated in Colors (1907) | Boiled Potatoes |
Potatoes may be boiled with skins on, or may be pared and in Old be soaked in cold water at least an hour. Potatoes should be boiled gently and not fm-iously. When ... From Lowney's Cook Book, Illustrated in Colors, 1907, page 132. | |
| Fifty-Two Sunday Dinners (1913) | Boiled Potatoes |
Wash, scrub and pare one dozen medium-sized potatoes. If old, let them stand in cold water for several hours before paring, to freshen them. Cover with cold water, heat ... From Fifty-Two Sunday Dinners, 1913, page 139. | |
| Manual for Army Cooks (1896) | Boiled Pumpkin or Winter Squash |
Wash, pare, and cut the pumpkin or squash into pieces and remove the seeds. Soak it in cold water for two hours, then put it into a pot of boiling salt waterl; cover, ... From Manual for Army Cooks, 1896, page 127. | |
| Directions for Cookery, in Its Various Branches (1837) | Boiled Rice |
Pick your rice clean, and wash it in two cold waters, not draining off the last water till you are ready to put the on the fire. Prepare a sauce-pan of water with a in ... From Directions for Cookery, in Its Various Branches, 1837, page 204. | |
| Common Sense in the Household (1871) | Boiled Rice |
Pick over carefully and wash in two waters, letting it stand in the last until you are ready to boil. and put it just twenty minutes, and do not put a spoon in it, but ... From Common Sense in the Household, 1871, page 250. | |
| Mrs. Porter's New Southern Cookery Book (1871) | Boiled Rice |
Pick the rice, and wash it thoroughly in after the second washing do not drain off the water till you are ready to put the rice on to Prepare a sauce-pan of water with a ... From Mrs. Porter's New Southern Cookery Book, 1871, page 161. | |
| Mrs. Rorer's Philadelphia Cook Book (1886) | Boiled Rice |
Wash one cup of rice. Put three quarts of boiling water a a of let it rapidly; sprinkle in the rice so gradually that you will not stop the boiling. When you have it all ... From Mrs. Rorer's Philadelphia Cook Book, 1886, page 370. | |
| The White House Cook Book (1887) | Boiled Rice |
TAKE half or quarter of a pound of the best quality of rice; wash it in a strainer, and put it in a saucepan, with a quart of clean water and a pinch of salt; let it ... From The White House Cook Book, 1887, page 303. | |
| The White House Cook Book (1887) | Boiled Rice |
Bon, half a cupful of rice in just enough water to cover it, with half a teaspoonful of salt; when the water has boiled nearly out and the rice begins to look soft and ... From The White House Cook Book, 1887, page 556. | |
| Manual for Army Cooks (1896) | Boiled Rice |
Rice is generally spoiled in boiling, being reduced by the process to a gelatinous or a watery mass. The theory of its being cooked properly appears to be to use ... From Manual for Army Cooks, 1896, page 143. | |
| Lowney's Cook Book, Illustrated in Colors (1907) | Boiled Rice |
Wash one cup rice and drain. Fill a four-quart saucepan one half full of boiling salted water. Place on hottest part of range. When boiling rapidly, sprinkle in the rice ... From Lowney's Cook Book, Illustrated in Colors, 1907, page 130. | |
| Fifty-Two Sunday Dinners (1913) | Boiled Rice |
Wash one cup of rice, drain and add slowly to three quarts boiling salted water so as not to stop water boiling. Boil rapidly until rice is tender (twenty to twenty-five ... From Fifty-Two Sunday Dinners, 1913, page 30. | |
| Larkin Housewives' Cook Book (1915) | Boiled Rice |
Pick over one cup of rice, put into strainer and wash thoroughly. For one cup of rice allow two quarts of boiling water, add one Have the water baling rapidly during the ... From Larkin Housewives' Cook Book, 1915, page 36. | |
| The White House Cook Book (1887) | Boiled Rice Dumplings, Custard Sauce |
BOIL half a pound of rice, drain and mash it moderately fine. Add to it two ounces of butter, three ounces of sugar, half a saltspoonful of mixed ground spice, salt and ... From The White House Cook Book, 1887, page 422. | |
| Mrs. Putnam's Receipt Book; and Young Housekeeper's Assistant (1849) | Boiled Rice Pudding |
Take two cups of rice, wash it in cold water, put it into a cloth with a tea-spoonful of salt; tie the cloth loosely, so as to give room for the rice to swell one half. ... From Mrs. Putnam's Receipt Book; and Young Housekeeper's Assistant, 1849, page 112. | |
| The Boston Cooking-School Cook Book (1896) | Boiled Spinach |
Remove roots, carefully pick over (discarding wilted leaves), and wash in several waters to be sure that it is free from all sand. When young and tender put in a ... From The Boston Cooking-School Cook Book, 1896, page 357. | |
| The Appledore Cook Book (1872) | Boiled Squash |
Cut the squash in strips, and cut out the soft, stringy part; pare, wash, and cover with boiling water; twenty-five minutes, then turn into a cullender for a few ... From The Appledore Cook Book, 1872, page 67. | |
| Gulf City Cook Book (1878) | Boiled Squash |
Peel, cut, and boil the squash in salted water till tender. Drain and mash smoothly, seasoning with pepper and butter. Peel, and cut the squash in small squares of about ... From Gulf City Cook Book, 1878, page 107. | |
| The New England Cook Book (1905) | Boiled Squash.—Remove the seeds |
; till very tender; then press out all the water through a colander, and mash, with butter, pepper, and salt. Fried Squash.—Pare the squash, cut in dip in ^<g<g seasoned ... From The New England Cook Book, 1905, page 119. | |
| Manual for Army Cooks (1896) | Boiled String Beans |
Time, about thirty minutes. String the beans carefully and cut each pod crosswise in two or three pieces; wash and soak them in cold water for fifteen or twenty minutes; ... From Manual for Army Cooks, 1896, page 132. | |
| The Boston Cooking-School Cook Book (1896) | Boiled Summer Squash |
Wash squash and cut in thick slices or quarters. Cook twenty minutes in boiling salted water, or until soft. Turn in a cheese cloth placed over a colander, drain, and ... From The Boston Cooking-School Cook Book, 1896, page 359. | |
| Manual for Army Cooks (1896) | Boiled Summer Squash, or Cymling |
Wash the squash, or cymling, and if the rind is tender enough to be easily pierced with the finger nail, cut it up without paring, removing the seeds. If the rind is ... From Manual for Army Cooks, 1896, page 127. | |
| Fifty-Two Sunday Dinners (1913) | Boiled Sweet Corn |
Have the water boiling. Remove the husks and silk from the corn and drop them at once into the boiling water; bring water quickly to boiling point and let boil rapidly ... From Fifty-Two Sunday Dinners, 1913, page 121. | |
| Mrs. Rorer's Philadelphia Cook Book (1886) | Boiled Sweet Potatoes |
scrub potatoes of uniform cut or break the skin. Put them in a kettle of boiling water, and boil until, when you pierce with a fork, they are just a little hard in the ... From Mrs. Rorer's Philadelphia Cook Book, 1886, page 313. | |
| Aunt Babette's Cook Book (1889) | Boiled Sweet Potatoes |
Put on in cold water, without any salt, and boil until a fork will easily pierce the largest. Drain off the water and dry. From Aunt Babette's Cook Book: Foreign and Domestic Receipts for the Household, 1889, page 157. | |
| The Boston Cooking-School Cook Book (1896) | Boiled Sweet Potatoes |
Select potatoes of uniform size. Wash, pare, and cook twenty minutes in boiling salted water to cover. Many boil sweet potatoes with the skins on. Mashed Sw^eet Potatoes ... From The Boston Cooking-School Cook Book, 1896, page 379. | |
| Manual for Army Cooks (1896) | Boiled Sweet Potatoes |
Prepare and boil as directed for Potatoes. cooked, take them out of the pot and dry them in the oven for five minutes. To fry cooked Sweet Potatoes.-Slice them ... From Manual for Army Cooks, 1896, page 123. | |
| Gulf City Cook Book (1878) | Boiled Sweet-potatoes |
Wash and boil as Irish potatoes, but without peeling. done sufficiently to pierce with a straw, take up and peel; if large, cut in two the long way; put in a covered ... From Gulf City Cook Book, 1878, page 105. | |
| Mrs. Rorer's Philadelphia Cook Book (1886) | Boiled Turnip Tops or Sprouts |
Wash a quarter-peck of turnip in put them into a; add a tablespoonful of salt when they are in a in a vegetable dish, garnished with slices of hard-boiled eggs. Bread ... From Mrs. Rorer's Philadelphia Cook Book, 1886, page 320. | |
| Mrs. Rorer's Philadelphia Cook Book (1886) | Boiled Turnips |
Wash and pare the turnips, cut them into slices crosswise; into a saucepan, cover with boiling water, and drain in a colander, pressing lightly to squeeze out all the ... From Mrs. Rorer's Philadelphia Cook Book, 1886, page 320. | |
| Manual for Army Cooks (1896) | Boiled Turnips |
Time, twenty minutes to an hour. Wash the turnips; if young, peel them, and if old, pare thickly. Slice or cut them into pieces of uniform size. Soak in cold water for ... From Manual for Army Cooks, 1896, page 135. | |
| Larkin Housewives' Cook Book (1915) | Boiled Turnips |
Peel and slice the turnips. Cover with a generous amount of boiling water, coOk until tender, not longer. If they are to be mashed, drain thoroughly and mash with a ... From Larkin Housewives' Cook Book, 1915, page 33. | |
| Fifty-Two Sunday Dinners (1913) | Boiled White Beans |
Pick over and wash two cups white beans; cover with two quarts cold water and let soak overnight; drain and place them in a stew-pan, cover with two quarts cold water, ... From Fifty-Two Sunday Dinners, 1913, page 43. | |
| The White House Cook Book (1887) | Boiled Winter Squash |
THIS is much finer than the summer squash. It is fit to eat in August, and, in a dry warm place, can be kept well all winter. The color is a very bright yellow. Pare it, ... From The White House Cook Book, 1887, page 236. | |
| The Picayune Creole Cook Book (1901) | Boll the Macaroni. |
Then drain well. Put a tablespoonful of butter into a saucepan, add the Macaroni, and sprinkle over the grated cheese and the minced smoked tongue and truffle. Toss all ... From The Picayune Creole Cook Book, 1901, page 247. | |
| The Dixie Cook-Book (1883) | Bomep Cauliflower |
To each half gallon water allow heaped table-spoon salt; choose close and white cauliflower, trim off decayed outside leaves, and cut stock off flat at bottom; open ... From The Dixie Cook-Book, 1883, page 333. | |
| The Dixie Cook-Book (1883) | Bomep Macaroni |
Pour one pint boiling water over five ounces macaroni, let stand half an hour, drain and put in a custard-kettle with boiling milk or milk and water to cover, cook till ... From The Dixie Cook-Book, 1883, page 337. | |
| Buckeye Cookery and Practical Housekeeping (1877) | Bomep OKRA |
Put the young and tender pods of long, white okra in salted boiling water in a porcelain or tin-lined sauce-pan (as iron discolors it), boil fifteen minutes, take off ... From Buckeye Cookery and Practical Housekeeping, 1877, page 292. | |
| Buckeye Cookery and Practical Housekeeping (1877) | Borep Macaroni |
Pour one pint boiling water over five ounces macaroni, let stand half an hour, drain and put in a custard-kettle with boiling milk or milk and water to eover, cook till ... From Buckeye Cookery and Practical Housekeeping, 1877, page 291. | |
| Buckeye Cookery and Practical Housekeeping (1877) | Borep or Frrep Onions |
Wash and peel, boil ten minutes, pour off this water, again add boiling water, boil a few minutes and drain a second time; pour on boiling water, add salt and boil for ... From Buckeye Cookery and Practical Housekeeping, 1877, page 293. | |
| The Dixie Cook-Book (1883) | Borip or Friep Onions |
Wash and peel, boil ten minutes, pour off this water, again add boiling water, boi] a few minutes and drain a second time; pour on boiling water, add salt and boil for ... From The Dixie Cook-Book, 1883, page 339. | |
| The Dixie Cook-Book (1883) | Bortep OKRa |
Put the young and tender pods of long, white okra in salted boik ing water in a porcelain or tin-lined sauce-pan (as iron discolors it), boil fifteen minutes, take off ... From The Dixie Cook-Book, 1883, page 338. | |
| Aunt Babette's Cook Book (1889) | Boston Baked Beans |
Soak the beans in water over night. Ifl the morning change water and parboil them gently for two hours. Then rinse them in fresh water and put them in a pot with a ... From Aunt Babette's Cook Book: Foreign and Domestic Receipts for the Household, 1889, page 139. | |
| The Boston Cooking-School Cook Book (1896) | Boston Baked Beans |
Pick over one quart pea beans, cover with cold water, and soak over night. In morning, drain, cover with fresh water, heat slowly (keeping water below boiling-point), ... From The Boston Cooking-School Cook Book, 1896, page 294. | |
| Aunt Sammy's Radio Recipes (1927) | Boston Baked Beans |
2 cups dried beans. 3^ pound salt pork. 4 tablespoons molasses. 1 teaspoon mustard, if 13^ teaspoons salt (depending on saltiness of pork). Soak the beans overnight in ... From Aunt Sammy's Radio Recipes, 1927, page 18. | |
| The White House Cook Book (1887) | Boston Corn Bread |
ONE cup of sweet milk, two of sour milk, two-thirds of a cup of molasses, one of wheat flour, four of corn meal and one teaspoonful of soda; steam for three hours, and ... From The White House Cook Book, 1887, page 271. | |
| Buckeye Cookery and Practical Housekeeping (1877) | Boston Corn Breap |
One cup sweet milk, two cups sour milk, two-thirds cup of molasses, one cup flour, four cups corn-meal, two tea-spoons soda; steam. three hours, and brown a few minutes ... From Buckeye Cookery and Practical Housekeeping, 1877, page 21. | |
| The Appledore Cook Book (1872) | BoUed Parsnips |
Scrape very clean, and cut lengthwise into slices. Put them into a stew-pan, and cover with water, and boil one Serve with a Itiile drawn butter. From The Appledore Cook Book, 1872, page 70. | |
| The Boston Cooking-School Cook Book (1896) | Brabant Potatoes |
Prepare same as for Boiled Potatoes, using small potatoes, and trim egg-shaped; parboil ten minutes, drain, and place in baking-pan and bake until soft, basting three ... From The Boston Cooking-School Cook Book, 1896, page 373. | |
| Mrs. Hale's New Cook Book (1857) | Bread Sauce with Onions .—Boil |
a cut with some whole black pepper, in till the onion is quite a pap. the milk strained on white stale brea<3, and cover it. In an hour put it into a saucepan, with a ... From Mrs. Hale's New Cook Book, 1857, page 232. | |
| Larkin Housewives' Cook Book (1915) | Bread with Potato Yeast |
To prepare Potato Yeast boil six potatoes, mash very fine or put through a potato ricer. one quart over one quart Add the potato, one cup sugar, two salt, and when cool, ... From Larkin Housewives' Cook Book, 1915, page 58. | |
| The Cook's Own Book (1832) | Bread, Rice |
Take a pound of rice, it simmer in two quarts of water it is of a warmth mix it thoroughly with four pounds of flour, adding yeast and salt, the same as for other bread; ... From The Cook's Own Book, 1832, page 72. | |
| The Dixie Cook-Book (1883) | Breap with Potato SPONGE |
Pare and boil four or five potatoes, mash fine, and add one pint of flour; pour on the mixture first boiling water enough to moisten well, then about one quart of cold ... From The Dixie Cook-Book, 1883, page 23. | |
| Buckeye Cookery and Practical Housekeeping (1877) | Brersteak Smothered in Onions |
Slice the onions thin and drop in cold water: put steak in pan with a little suet. Skim out onions and add to steak, season with pepper and salt, cover tightly, and put ... From Buckeye Cookery and Practical Housekeeping, 1877, page 168. | |
| Buckeye Cookery and Practical Housekeeping (1877) | Bret GREENS. | |
Wash young beets very clean, cut off tips of leaves, looking over carefully to see that no bugs or worms remain, but do not separate roots from leaves; fill dinner pot ... From Buckeye Cookery and Practical Housekeeping, 1877, page 283. | |
| Manual for Army Cooks (1896) | Brine to Corn Meats |
16 gallons water. 16 quarts salt. 1 pound saltpeter. 3 pounds best brown sugar. Boil the whole together for ten or fifteen minutes, stirring it well. Remove the scum as ... From Manual for Army Cooks, 1896, page 98. | |
| Common Sense in the Household (1871) | Broavned Potatoes— |
Boil and peel some large, ripe j>otatoes, and three-quarters of an hour before a piece of roast beef is removed from the fire, skim the fat from the gravy; put the ... From Common Sense in the Household, 1871, page 216. | |
| The International Cook Book (1906) | Broiled Beefsteak with Fried Onions |
Potatoes Sautes (135) 292. OMELETTE WITH CHICKEN LIVERS Remove the galls from six fine chicken livers; soak them in cold water for thirty minutes; lift out and neatly ... From The International Cook Book, 1906, page 101. | |
| The International Cook Book (1906) | Broiled Fresh Mushrooms |
Sweetbreads, Schwerin Peas, Francaise (145) Roman Punch (1708) Roast Squabs (831) Lettuce Salad (148) Ice Cream Pralinee (1370) 3055. CONSOMME", LYONNAISE keep simmering ... From The International Cook Book, 1906, page 900. | |
| The International Cook Book (1906) | Broiled Fresh Mushrooms on Toast |
Peel, wash and carefully drain the umbrella mushrooms laid to one side and place in a bowl. Pour over a tablespoon oil, the strained juice of half a sound lemon, adding ... From The International Cook Book, 1906, page 900. | |
| The Virginia House-Wife (1824) | Broiled Mushrooms |
Prepare them as above directed; broil them ona griddle, and when done, sprinkle pepper and salt on the gills, and put a little butter on them. TO BOIL RICE, Put two cups ... From The Virginia House-Wife, 1824, page 153. | |
| Common Sense in the Household (1871) | Broiled Mushrooms |
Peel the finest and freshest you can get, score the under side, and cut the stems Put into a deep anoint well, once and again, with melted butter. lie in the butter an ... From Common Sense in the Household, 1871, page 246. | |
| Presbyterian Cook Book (1873) | Broiled Mushrooms |
Cut off the stems and peel off the skins of the mushrooms; put them on the gridiron, hollow side up; put a little butter, pepper and salt, on each; cook over hot coals, ... From Presbyterian Cook Book, 1873, page 56. | |
| Gulf City Cook Book (1878) | Broiled Mushrooms |
Wash, stem, and peel off the skins of the mushrooms; put them on the gridiron over hot coals, with the hollow side up; sprinkle a little pepper, salt, and butter on each ... From Gulf City Cook Book, 1878, page 100. | |
| Housekeeping in Old Virginia (1879) | Broiled Mushrooms |
Cleanse the large mushrooms by wiping with flannel and a little salt. Cut off" stalks and peel the tops; broil them over a clear fire, turning them once. Arrange on a ... From Housekeeping in Old Virginia, 1879, page 238. | |
| The Boston Cooking-School Cook Book (1896) | Broiled Mushrooms |
Wash mushrooms^ remove stems, and place caps in a buttered broiler and broil five minutes, having cap side down first half of broiling. Serve on circular pieces of ... From The Boston Cooking-School Cook Book, 1896, page 363. | |
| The International Cook Book (1906) | Broiled Potatoes |
1341. SHRIMP PATTIES Prepare and keep hot six patties (No. 929). Place thirty-six shelled, cooked shrimps in a frying pan with two tablespoons sherry and cook for five ... From The International Cook Book, 1906, page 411. | |
| The International Cook Book (1906) | Broiled Tenderloin with Parisian Potatoes |
String Bean Salad (741) 1658. CRAB MEAT, AMERICAN Make a smooth hash with six shallots, the red part of a medium carrot, one saltspoon thyme, one bay leaf, a half bean ... From The International Cook Book, 1906, page 505. | |
| Common Sense in the Household (1871) | Broiled Tomatoes |
Select large, firm ones, and do not peel. Slice half an thick, and broil upon an oyster gridiron. A few minutes will suffice to cook them. Have ready in a cup some hot ... From Common Sense in the Household, 1871, page 231. | |
| Presbyterian Cook Book (1873) | Broiled Tomatoes |
Take smooth, flat tomatoes; wipe and set them on a gridiron; with the stem side down; over live coals. is brown, turn them and let cook quite hot through; place them on ... From Presbyterian Cook Book, 1873, page 48. | |
| Gulf City Cook Book (1878) | Broiled Tomatoes |
Cut them in thick slices; place them on a well-buttered broiling-iron, over a clear fire, having previously sprinkled with salt and pepper. Have ready a warm dish, place ... From Gulf City Cook Book, 1878, page 108. | |
| Miss Parloa's New Cook Book and Marketing Guide (1880) | Broiled Tomatoes |
Cut the tomatoes in halves. the inside slices with fine breadi||frumbs, salt and pepper. Place them in the double broiler, and broil over the fire for ten minutes, ... From Miss Parloa's New Cook Book and Marketing Guide, 1880, page 252. | |
| The Boston Cooking-School Cook Book (1896) | Broiled Tomatoes |
Wipe and cut in halves crosswise, cut off a thin slice from rounding part of each half. Sprinkle with salt and pepper, dip in crumbs, egg, and crumbs again, place in a ... From The Boston Cooking-School Cook Book, 1896, page 360. | |
| Lowney's Cook Book, Illustrated in Colors (1907) | Broiled Tomatoes |
Cut tomatoes in halves. Sprinkle each half with salt, pepper, and fine bread crumbs, and broil Slip on to hot dot in the oven for five minutes. Serve hot. From Lowney's Cook Book, Illustrated in Colors, 1907, page 131. | |
| The Good Housekeeping Woman's Home Cook Book (1909) | Broiled Tomatoes |
For this dish choose tomatoes which are not dead ripe. Cut them unpeeled in rather thick slices. Dust with pepper, salt and powdered sugar, roll in hot melted butter, ... From The Good Housekeeping Woman's Home Cook Book, 1909, page 348. | |
| Fifty-Two Sunday Dinners (1913) | Broiled Tomatoes |
Cut firm, ripe tomatoes in halves, crosswise. Rub each half lightly with a clove of garlic, sprinkle with salt, pepper, and fine, buttered bread crumbs mixed with a ... From Fifty-Two Sunday Dinners, 1913, page 102. | |
| Fifty-Two Sunday Dinners (1913) | Broiled Tomatoes |
Select four firm, smooth, ripe tomatoes. Wipe them and cut out the hard center around the stem ends; then cut them in halves crosswise. Rub the cut sides lightly with a ... From Fifty-Two Sunday Dinners, 1913, page 130. | |
| Miss Parloa's New Cook Book and Marketing Guide (1880) | Brown Mushroom Sauce |
One forty-cent can of French mushrooms, two cupfuls of stock, two table-spoonfuls of flour, four of pepper. Melt the butter. Add the flour, and a dark brown; then ... From Miss Parloa's New Cook Book and Marketing Guide, 1880, page 228. | |
| The Boston Cooking-School Cook Book (1896) | Brown Mushroom Sauce |
3 tablespoons butter i^ lb. mushrooms Few drops onion juice 1 teaspoon beef extract 3)^ tablespoons flour Salt 1 cup cream Paprika Melt butter, add onion juice, and cook ... From The Boston Cooking-School Cook Book, 1896, page 429. | |
| Mary Elizabeth's War Time Recipes (1918) | Brown Mushroom Sauce |
6 medium-sized mushrooms 1 pint chicken or meat stock Few grains of pepper Heat the butter; add flour and brown. Then add salt and pepper and stir in stock until it is a ... From Mary Elizabeth's War Time Recipes, 1918, page 78. | |
| The Boston Cooking-School Cook Book (1896) | Brown Mushroom Sauce II |
1 can mushrooms )^ cup flour 3^ cup butter 2 cups Consomme or Brown y^ tablespoon lemon juice Stock Drain and rinse mushrooms and chop finely one-half of same. Cook five ... From The Boston Cooking-School Cook Book, 1896, page 326. | |
| The White House Cook Book (1887) | Browned Potatoes |
MASH them the same as the above, put them into a dish that they are to be served in, smooth over the top and brush over with the yolk of an egg, or spread on a bountiful ... From The White House Cook Book, 1887, page 214. | |
| Lowney's Cook Book, Illustrated in Colors (1907) | Browned Sweet Potatoes |
Cut sweet in lengthwise and Brush with butter and sprinkle with brown sugar. Brown in hot oven. From Lowney's Cook Book, Illustrated in Colors, 1907, page 135. | |
| The Good Housekeeping Woman's Home Cook Book (1909) | Browned Sweet Potatoes |
Boil the potatoes until they can be pierced with a fork, but not until tender. Remove the skins, dust lightly with sugar, roll in melted butter and brown in the oven. From The Good Housekeeping Woman's Home Cook Book, 1909, page 332. | |
| Fifty-Two Sunday Dinners (1913) | Browned Sweet Potatoes |
Boil sweet potatoes, remove skins and cut lengthwise in one-half inch slices. Cool. Dip each slice in melted butter, sprinkle with salt, pepper and thickly with brown ... From Fifty-Two Sunday Dinners, 1913, page 142. | |
| Mrs. Rorer's Philadelphia Cook Book (1886) | Browned Turnips |
Pare the turnips, cut in slices crosswise, and boil as directed in preceding recipe. Drain' in a colander. Put two tablespoonfuls in; when hot, add the turnips and one ... From Mrs. Rorer's Philadelphia Cook Book, 1886, page 320. | |
| Lowney's Cook Book, Illustrated in Colors (1907) | Brussels Sprouts and Cabbage |
outside leaves and soak in for half an hour. Cook in boiling salted water until tender, changing the water at least once during cooking. Serve Brussels sprouts whole ... From Lowney's Cook Book, Illustrated in Colors, 1907, page 127. | |
| The Dixie Cook-Book (1883) | Burrer Beans |
With a knife cut off the ends of pods and strings from both sides, being very careful to remove every shred; cut every bean lengthwise, in two or three strips, and leave ... From The Dixie Cook-Book, 1883, page 330. | |
| Lowney's Cook Book, Illustrated in Colors (1907) | Butter Bean Salad |
2 cups cold butter beans French di-essing Cream dressing Cover beans with French dressing and let stand one juice, mix with Arrange on serving dish and of hard-cooked ... From Lowney's Cook Book, Illustrated in Colors, 1907, page 203. | |
| The Good Housekeeping Woman's Home Cook Book (1909) | Buttered Cauliflower |
Break a firm head of cauliflower into sprigs and cook in boiling water until about half done. Take up, drain, and put into a saucepan with two tablespoons of melted ... From The Good Housekeeping Woman's Home Cook Book, 1909, page 332. | |
| Common Sense in the Household (1871) | Buttered Parsnips |
Boil tender and scrape. Slice a quarter of an inch thick lengthwise. Put into a saucepan with three tablespoonfuls melted butter, pepper and salt, and a little chopped ... From Common Sense in the Household, 1871, page 241. | |
| Fifty-Two Sunday Dinners (1913) | Buttered String Beans |
Remove the strings and cut beans diagonally in one-half inch pieces. Wash and cook in boiling water from one to three hours, adding salt the last half hour of cooking. ... From Fifty-Two Sunday Dinners, 1913, page 40. | |
| Lowney's Cook Book, Illustrated in Colors (1907) | Buttered Tomatoes |
Melt one half cup butter; six sliced tomatoes; put in chafing; cover and cook twenty minutes. Serve on toast. From Lowney's Cook Book, Illustrated in Colors, 1907, page 368. | |
| The Virginia House-Wife (1824) | Cabbage |
Pick cabbages very clean, and wash them thoroughly, then look them carefully over again; quarter them if they are very large; put them into a sauce pan with plenty of ... From The Virginia House-Wife, 1824, page 136. | |
| Directions for Cookery, in Its Various Branches (1837) | Cabbage |
All vegetables of the cabbage kind should be carefully washed, and examined in case of insects lurking among the To prepare a cabbage for boiling, remove the outer ... From Directions for Cookery, in Its Various Branches, 1837, page 188. | |
| Mrs. Putnam's Receipt Book; and Young Housekeeper's Assistant (1849) | Cabbage |
. Boil it two hours. It is very nice, also, after it is’ boiled, chopped very fine, and fried in a little butter. When done, add a little vinegar, and stir it up., From Mrs. Putnam's Receipt Book; and Young Housekeeper's Assistant, 1849, page 87. | |
| The Appledore Cook Book (1872) | Cabbage |
Cut the stalk and all the loose leaves from the cabbage; then cut the cabbage into four parts, and wash clean. Examine it carefully, as there are worms in it sometimes. ... From The Appledore Cook Book, 1872, page 73. | |
| The National Cookery Book (1876) | Cabbage |
Boil it for about half an hour; then drain it, and let it cool. Chop it and put it into a baking-dish with salt, pepper, some butter, and milk enough to moisten it well, ... From The National Cookery Book, 1876, page 167. | |
| Gulf City Cook Book (1878) | Cabbage |
This vegetable, when properly cooked, will not disagree with the most delicate stomach. An eminent physician taught me how to have it prepared. It is simply to change ... From Gulf City Cook Book, 1878, page 95. | |
| Mrs. Lincoln's Boston Cook Book (1884) | Cabbage |
Select a small heavy cabbage. Remove the outside leaves, cut into quarters, cut off the tough stalk, soak in cold salted water half an hour. Cook till tender in boiling ... From Mrs. Lincoln's Boston Cook Book, 1884, page 328. | |
| Two Hundred and Seventy-Five War-Time Recipes (1918) | Cabbage |
1 tbsp butter substitute 1 tsp flour 23^2 or 3 c cooked cabbage Make thin milk sauce, add cabbage. Simmer 5 ms. From Two Hundred and Seventy-Five War-Time Recipes, 1918, page 46. | |
| Gulf City Cook Book (1878) | Cabbage ^etoufe' |
Take a white-head cabbage; make two incisions across the head deep enough to cleanse it; wash it clean; then shake the water from it; strew between leaf nice ... From Gulf City Cook Book, 1878, page 96. | |
| Presbyterian Cook Book (1873) | Cabbage a La Catjlifloweb |
Mis. R. Cut the cabbage fine, as for slaw; put it into a stew pan; with water, and keep closely covered; Avhen tender, off the water; put in a small piece of butter with ... From Presbyterian Cook Book, 1873, page 54. | |
| The Virginia House-Wife (1824) | Cabbage A-la-creme |
Take two good heads of cabbage, cut out the stalks, boil it tender with a little salt in the water, have ready one large spoonful of butter and a small one of ... From The Virginia House-Wife, 1824, page 121. | |
| Larkin Housewives' Cook Book (1915) | Cabbage and |
potatoes may be cooked in the water in which the ham is boiled and served with the ham as a boiled dinner., ^ From Larkin Housewives' Cook Book, 1915, page 24. | |
| Aunt Sammy's Radio Recipes (1927) | Cabbage and Onion Salad |
Shred the cabbage and cut the onions into very thin rings. Season with salt, celery salt, pepper, and paprUca. Mix with mayonnaise or French dressing and serve on a cabbage leaf. From Aunt Sammy's Radio Recipes, 1927, page 49. | |
| The Jewish Manual (1846) | Cabbage and Rice |
Scald till tender a fine summer white cabbage, then chop it up small, and put it into a stewpan, with a large cup of rice, also previously scalded, add a little water, a ... From The Jewish Manual, 1846, page 123. | |
| The White House Cook Book (1887) | Cabbage Boiled |
GREAT care is requisite in cleaning a cabbage for boiling, as it frequently harbors numerous insects. The large drumhead cabbage requires an hour to boil; the green ... From The White House Cook Book, 1887, page 222. | |
| Boston School Kitchen Text-Book (1887) | Cabbage or Cold Slaw |
c. shaved cabbage. 1 egg. 1 tsp. }4 ^2 tsp. mustard. 1 tbsp. butter. spk. cayenne. % c. vinegar. Trim off the decayed leaves, cut into quarters, soak awhile in cold ... From Boston School Kitchen Text-Book, 1887, page 224. | |
| Housekeeping in Old Virginia (1879) | Cabbage Pickle for Present Use |
Boil the cabbage in salt and water; till tender; lay them on dishes, drain or press them in a towel. Boil together two gallons strong vinegar. 1 pint white mustard-seed. ... From Housekeeping in Old Virginia, 1879, page 270. | |
| Gulf City Cook Book (1878) | Cabbage Pickle.—no |
Take on quart of finelychopped onions, three table-spoonfuls each of cloves, white mustard-seed, black pepper, celeryseed, and ground mustard, half a pound of brown ... From Gulf City Cook Book, 1878, page 227. | |
| Gulf City Cook Book (1878) | Cabbage Pickle.—no |
Take red or white cabbage; remove the leaves from.the stalk, wash them thoroughly, put them in a wooden tray, and chop it fine; sprinkle well with let it stand twelve ... From Gulf City Cook Book, 1878, page 227. | |
| The Virginia House-Wife (1824) | Cabbage Pudding |
Get a fine head of cabbage, not too large, pour boiling water on, and cover it till you can turn the leaves back, which you must do carefully; take some of those in the ... From The Virginia House-Wife, 1824, page 150. | |
| Housekeeping in Old Virginia (1879) | Cabbage Pudding |
Boil nice, hard, white cabbage with good bacon. When thoroughly done, chop fine and add a large lump ol butter, one teacup rich milk, three eggs beaten light, two ... From Housekeeping in Old Virginia, 1879, page 259. | |
| Fifty-Two Sunday Dinners (1913) | Cabbage Relish |
Chop crisp, white cabbage very fine (there should be two cups). Chop one green pepper and one medium-sized Bermuda onion the same. Mix well and season with one teaspoon ... From Fifty-Two Sunday Dinners, 1913, page 24. | |
| Fifty-Two Sunday Dinners (1913) | Cabbage Relish |
Remove the wilted and coarse outside leaves from one small, solid head of white, new cabbage (Southern), cut off stalk, cut head in quarters, cut out stalk from each ... From Fifty-Two Sunday Dinners, 1913, page 67. | |
| The Dixie Cook-Book (1883) | cabbage Saab |
Put the milk and vinegar on to heat in separate sauce-pans; when the vinegar boils, add butter, sugar, salt and pepper, and stir in the chopped cabbage; cover, and Jet ... From The Dixie Cook-Book, 1883, page 293. | |
| Miss Parloa's New Cook Book and Marketing Guide (1880) | Cabbage Salad |
One large head of cabbage, twelve eggs, two small cupfuls of two of one of melted butter, two of mustard, one of vinegar, or more, if you like. Divide the cabbage into ... From Miss Parloa's New Cook Book and Marketing Guide, 1880, page 220. | |
| The Good Housekeeping Woman's Home Cook Book (1909) | Cabbage Salad |
Chop cabbage to make three pints, add two tablespoons of sugar and one table¬ spoon of salt. Boil one cup of vinegar, add a heaping tablespoon of butter, then add slowly ... From The Good Housekeeping Woman's Home Cook Book, 1909, page 270. | |
| Fifty-Two Sunday Dinners (1913) | Cabbage Salad |
Use only the center of a firm head of white cabbage. Shred it very fine and cover with ice water until crisp. Drain thoroughly + $$$ $$ _______—_ Second Sundey 52 Sunday ... From Fifty-Two Sunday Dinners, 1913, page 40. | |
| Larkin Housewives' Cook Book (1915) | Cabbage Salad |
Cut a hard cabbage into halves and then with a very sharp knife shred fine the desired quantity; as you shred it put it into a bowl of very cold water and leave for two ... From Larkin Housewives' Cook Book, 1915, page 41. | |
| Lowney's Cook Book, Illustrated in Colors (1907) | Cabbage Salad No |
Mix one cup and a half of cabbage and one cup and a of add one tablespoon chopped onion, one teaspoon Worcestershire Sauce, and one cup boiled dressing. From Lowney's Cook Book, Illustrated in Colors, 1907, page 204. | |
| Aunt Sammy's Radio Recipes (1927) | Cabbage Salad with Whipped Cream Dressing |
3 cups shredded greexi cabbage. H pint double cream. 4 tablespoons lemon juice. 12 drops tabasco. IJ^ teaspoons salt. 114. teaspoons sugar. Scraped onion. 3 tablespoons ... From Aunt Sammy's Radio Recipes, 1927, page 49. | |
| Common Sense in the Household (1871) | Cabbage Salad, or Cold Slaw. *^ |
1 head of fine white cabbage, minced fine. 2 tablespoonfuls salad oil. 2 teaspoonfuls white sugar. " " 1 teacupful \'inegar. Mix as for lettuce and pour upon the chopped ... From Common Sense in the Household, 1871, page 206. | |
| The White House Cook Book (1887) | Cabbage with Cream |
REMOVE the outer leaves from a solid, small-sized head of cabbage, and cut the remainder as fine as for slaw. Have on the fire a spider or deep skillet, and when it is ... From The White House Cook Book, 1887, page 222. | |
| Chinese-Japanese Cook Book (1914) | Cabbage, Satsuma Style |
Wash and shred fine a hard, crisp In deep pan put goma-seed or olive oil. Add the cabbage, with half a dozen stoned prunes and the juice of a lemon, pepper, and salt. ... From Chinese-Japanese Cook Book, 1914, page 107. | |
| The Cook's Own Book (1832) | CABBAGE, TO STEW. Wash a cab |
bage well, slice it as for pickling, and put it into a steupan, tea-cupful of Port wine, and a bit of butter kneaded in flour, a linle salt ami [x-pper; it: co\er the ... From The Cook's Own Book, 1832, page 77. | |
| The Virginia House-Wife (1824) | Cabbage, with Onions |
Boil them separately, and mix them in the proportions you like; add butter, pepper, and salt, and either stew them or fry them in a cake. From The Virginia House-Wife, 1824, page 152. | |
| The Cook's Own Book (1832) | Cake Rice, a Sweet Dish. Wash |
well and drain a quarter of a pound of rice. Boil with a quart of fresh cream the peel of one lemon, and when nearly cold take and put in the rice; place the sauce pan ... From The Cook's Own Book, 1832, page 85. | |
| The Cook's Own Book (1832) | Cake, Rice |
'(1) Whisk ten eggs for halfan hour, add to them half a |x>und of flour of rice, half a pound of pounded and loaf sugar, and the grated peel of two lemons; mix this into ... From The Cook's Own Book, 1832, page 84. | |
| The Cook's Own Book (1832) | Cake, Rice |
(2) Take six ounces of ground rice, six ounces of flour, three-quarters of a pound of fine sugar sifted, nine eggs, the yolks and whites beaten separately; mix all well ... From The Cook's Own Book, 1832, page 84. | |
| Salads, Sandwiches and Chafing-Dish Dainties (1899) | Calves' Brains and Mushrooms a la Poulette |
Saut6 a clove of garlic, cut fine, in two tablespoonfuls of butter; add half a pound of mushrooms, peeled and broken in pieces, one-fourth a cup of flour, and saut6 ... From Salads, Sandwiches and Chafing-Dish Dainties, 1899, page 285. | |
| The Picayune Creole Cook Book (1901) | Can Mushrooms, or Can Truffles |
1 Carrot, 1 Tablespoonful of Flour. Place a number of clean beef bones in a quart of boiling water, and make a strong consommé, seasoning well with salt and pepper. ... From The Picayune Creole Cook Book, 1901, page 170. | |
| The Picayune Creole Cook Book (1901) | Can of Mushrooms or Green Peas |
The brisket of the lamb is best for this dish. Cut it into pieces two inches square. Put in a stewpot and cover with a half gallon of water, and add salt and pepper and ... From The Picayune Creole Cook Book, 1901, page 114. | |
| The Picayune Creole Cook Book (1901) | Can of Mushrooms or Truffles |
1 Small Onion. 1 Bay Leaf. 4 Cloves (if desired). 1 Tablespoonful of Glacé (see recipe) ner as for Filet of Beef Larded, with Mushrooms or Truffles, only do not lard the ... From The Picayune Creole Cook Book, 1901, page 96. | |
| La Cuisine Creole (1885) | Candied Pumpkin |
Peel a piece of pumpkin, and cut it in thin slices. Make a nice, thick syrup of brown sugar and water, and put the pumpkin into it, with a little of the juice of the ... From La Cuisine Creole, 1885, page 228. | |
| Aunt Sammy's Radio Recipes (1927) | Candied Sweet Potatoes |
6 medium-sized sweet potatoes. 1 cup corn sirup. 1/^ cup brown sugar. Partially cook the unpeeled sweet potatoes in boiling water. and skin. Cut the potatoes in halves ... From Aunt Sammy's Radio Recipes, 1927, page 25. | |
| Aunt Babette's Cook Book (1889) | Canned Asparagus |
Heat the asparagus and pour over it the following sauce: Take a cupful of the sauce off the asparagus, providing it is not bitter (if it is, do not use it), or a cupful ... From Aunt Babette's Cook Book: Foreign and Domestic Receipts for the Household, 1889, page 163. | |
| Lowney's Cook Book, Illustrated in Colors (1907) | Canned Beans |
Prepare string beans as for boiling. Cook in water one Fill sterilized jars with beans, adjust rubbers, fill with cold water, and put on covers. Arrange on rack in ... From Lowney's Cook Book, Illustrated in Colors, 1907, page 345. | |
| Aunt Babette's Cook Book (1889) | Canned Corn |
Heat with milk and add a piece of nice butter, pepper and salt. Serve hot, in individual dishes. VKGETABLES. 125 From Aunt Babette's Cook Book: Foreign and Domestic Receipts for the Household, 1889, page 162. | |
| Manual for Army Cooks (1896) | Canned Corn |
Open can one hour before cooking. Put in kettle and cover with boiling water; let stand ten minutes; drain, and cover corn with hot water, a little salted. Set in vessel ... From Manual for Army Cooks, 1896, page 276. | |
| Two Hundred and Seventy-Five War-Time Recipes (1918) | Canned Corn |
Cut com from cobs, scraping out all the milk from cobs. Add water to cover and boil 12 ms. From Two Hundred and Seventy-Five War-Time Recipes, 1918, page 71. | |
| Buckeye Cookery and Practical Housekeeping (1877) | Canned Corn and Tomatoes |
Scald, peel, and slice tomatoes (not too ripe) in the proportion of one-third corn to two-thirds tomatoes; put on in a porcelain kettle, let boil fifteen minutes, and ... From Buckeye Cookery and Practical Housekeeping, 1877, page 109. | |
| Common Sense in the Household (1871) | Canned Fruits and Vegetables |
-i (.> good eaten as you would preserves, and make pies wliich aio scarcely inferior to those filled with fresh fruit. Canned Peaches, t^ Pare, cut in half and stone, ... From Common Sense in the Household, 1871, page 475. | |
| Aunt Babette's Cook Book (1889) | Canned Green Peas |
Use the imported canned peas for " extra occasions." Heat, add a tablespoonful of sugar, some minced parsely and a teaspoonful of flour wet with cold water to thicken. A ... From Aunt Babette's Cook Book: Foreign and Domestic Receipts for the Household, 1889, page 168. | |
| Manual for Army Cooks (1896) | Canned Lima Beans |
Open can one hour before using and empty into bowl. Drain liquor off and cook in boiling water twenty-five minutes. Drain, and add pepper and salt to taste. From Manual for Army Cooks, 1896, page 276. | |
| The White House Cook Book (1887) | Canned Mushrooms |
CANNED mushrooms 'may be served with good effect with game and even with beefsteak if prepared in this way: Open the can and pour off every drop of the liquid found ... From The White House Cook Book, 1887, page 239. | |
| Lowney's Cook Book, Illustrated in Colors (1907) | Canned Peas |
Cook shelled peas in boiling water one half hour. sterilized jars with cooked peas, then pour in cold water until jar will hold no more. Set jars on trivet in boiler, ... From Lowney's Cook Book, Illustrated in Colors, 1907, page 345. | |
| Larkin Housewives' Cook Book (1915) | Canned Snap Beans |
To twelve pints string beans, add one pint salt'With^wat^t enough to cover beans. Boil until half done. Put into glass jars and cover with brine in which beans have ... From Larkin Housewives' Cook Book, 1915, page 119. | |
| Manual for Army Cooks (1896) | Canned Sting Beans |
Cook one-half an hour in their own liquor, first cutting in good lengths to look well in dish. When almost done, add salt and pepper. Simmerten minutes longer and drain ... From Manual for Army Cooks, 1896, page 276. | |
| The White House Cook Book (1887) | Canned Tomatoes |
CANNING tomatoes is quite a simple process. A large or small quantity may be done at a time, and they should be put in glass jars in preference to those of tin,which are ... From The White House Cook Book, 1887, page 480. | |
| Aunt Babette's Cook Book (1889) | Canned Tomatoes, Stewed |
Salt, pepper; add a lump of butter the size of an egg and add a tablespoonful of sugar. Thicken with a teaspoonful of corn starch wet with a tablespoonful of cold water, ... From Aunt Babette's Cook Book: Foreign and Domestic Receipts for the Household, 1889, page 164. | |
| Buckeye Cookery and Practical Housekeeping (1877) | CanneEpD Corn |
Dissolve an ounce tartaric acid in half tea-cup water, and take one tablespoon to every two quarts of corn; cook, and while boiling hot, fill the cans, which should be ... From Buckeye Cookery and Practical Housekeeping, 1877, page 109. | |
| The Dixie Cook-Book (1883) | CannepD Corn AND TOMATOES |
Scald, peel, and slice tomatoes (not too ripe) in the proportion of one-third corn to two-thirds tomatoes; put on in a porcelain kettle, let boil fifteen minutes, and ... From The Dixie Cook-Book, 1883, page 130. | |
| The Dixie Cook-Book (1883) | CanNneD Corn |
Dissolve an ounce tartaric acid in half tea-cup water, and take one tablespoon to two quarts of sweet corn; cook, and while boiling hot, fill the cans, which should be ... From The Dixie Cook-Book, 1883, page 130. | |
| Buckeye Cookery and Practical Housekeeping (1877) | Canyep Sweer Corn |
Pick corn when milk-ripe, cut from the cob and scrape 80 a8 to get all the juice, place in tin cans and seal up air-tight; set them in boiling water from one to two ... From Buckeye Cookery and Practical Housekeeping, 1877, page 109. | |
| Lowney's Cook Book, Illustrated in Colors (1907) | Caramel Rice Pudding |
grated rind of one half orange Cook rice in milk, in double boiler, two hours; then add salt, eggs slightly beaten, and orange From Lowney's Cook Book, Illustrated in Colors, 1907, page 255. | |
| The Boston Cooking-School Cook Book (1896) | Care of Vegetables |
Summer vegetables should be cooked as soon after gathering as possible; in case they must be kept, spread on bottom of cool, dry, well-ventilated cellar, or place in ... From The Boston Cooking-School Cook Book, 1896, page 339. | |
| Fifty-Two Sunday Dinners (1913) | Carlsbad Potatoes |
Wash and pare one dozen small, uniform-sized potatoes; soak one hour in cold water to cover. Drain, put in stew-pan and cover with one quart of boiling water. Add two ... From Fifty-Two Sunday Dinners, 1913, page 112. | |
| The Creole Cookery Book (1885) | Carolina Boiled Rice |
’ Pick your rice clean, and wash it in two cold waters, not draining off the last water, till you are ready to put the rice on the fire. Prepare a saucepan with water ... From The Creole Cookery Book, 1885, page 102. | |
| The Boston Cooking-School Cook Book (1896) | Carrot |
Raw ham % cup each cut in dice 3 sprigs thyme Cook onion, carrot, celery, and ham in butter five minutes, add flour, peppercorns, bay leaf, cloves, and thyme, and cook ... From The Boston Cooking-School Cook Book, 1896, page 155. | |
| The Picayune Creole Cook Book (1901) | Carrot |
re) sonings to the soup. Boil two hours longer, and set away over night in an ice box, The next day remove all the fat; from the top take out the jelly, leaving the ... From The Picayune Creole Cook Book, 1901, page 29. | |
| Catering for Special Occasions, with Menus and Recipes (1911) | Carrot |
"I. /, V K cup each 1 urnip j > cut in small pieces -* 1 sprig parsley yi bay leaf 1 tablespoon lean raw ham, finely chopped Wipe meat and cut in inch cubes. Put onein ... From Catering for Special Occasions, with Menus and Recipes, 1911, page 132. | |
| The Picayune Creole Cook Book (1901) | Carrot and Onion |
2 Pints of Consomme or Bouillon. Break the macaroni into pieces of about three inches; wash and put into a stewpan, with two quarts of boiling water; add three ... From The Picayune Creole Cook Book, 1901, page 27. | |
| The Cook's Own Book (1832) | Carrot Fritters |
three boiled carrots to a pulp with a spoon; add to them six eggs and a handful of flour; them with either cream, or white wine, and sweeten them. all together well, and ... From The Cook's Own Book, 1832, page 91. | |
| The New England Cook Book, or Young Housekeeper's Guide (1836) | Carrot Pie |
Scrape three good sized carrots, boil them till very rub them through a sieve, and mix them with a quart of milk, four beaten eggs, a piece of butter of the size of half ... From The New England Cook Book, or Young Housekeeper's Guide, 1836, page 85. | |
| Larkin Housewives' Cook Book (1915) | Carrot Pie |
Add one cup grated raw carrots, to one cup sweet milk, one tablespoon melted butter, one teaspoon Larkin Cinnamon, onehalf teaspoon Larkin Ginger, beat together the ... From Larkin Housewives' Cook Book, 1915, page 105. | |
| The Southern Cookbook (1912) | Carrot Pudding |
Beat a large carrot tender, bruise it well, and mix with it a tablespoonful of biscuit beaten to powder, or four Naples biscuit, four yolks and two whites of eggs, of ... From The Southern Cookbook: A Manual of Cooking and List of Menus, 1912, page 55. | |
| Foods That Will Win the War and How to Cook Them (1918) | Carrot Salad |
Grind raw carrot in food chopper. Make French dressing with chicken fat instead of oil. Mix ingredients and serve. 1 cup raw carrots 1 tablespoon vinegar $ cup oil ... From Foods That Will Win the War and How to Cook Them, 1918, page 109. | |
| Housekeeping in Old Virginia (1879) | Carrot Salve for Blisters |
Scrape two carrots and stew in two tablespoonfuls hog's lard. Add two plantain leaves. When the carrots are well done, strain. — Mrs. E. I. From Housekeeping in Old Virginia, 1879, page 500. | |
| Buckeye Cookery and Practical Housekeeping (1877) | Carrot Sour |
Put in soup-kettle a knuckle of veal, three or four quarts cold water, a quart finely-sliced carrots, one head celery; boil two and a half hours, add a handful rice, and ... From Buckeye Cookery and Practical Housekeeping, 1877, page 274. | |
| The Dixie Cook-Book (1883) | Carrot SWEETMEATS |
Boil small fine-grained carrots in water till tender; peel and grate, add sugar, slips of citron, spices if preferred, and wine; simmer slowly together and put away in ... From The Dixie Cook-Book, 1883, page 250. | |
| Mrs. Porter's New Southern Cookery Book (1871) | Carrot-potato Pudding |
One pound of flour, one pound of suet chopped fine, three-quarters of a pound of sugar, one pound each of carrots and potatoes well boiled and mashed together, half a ... From Mrs. Porter's New Southern Cookery Book, 1871, page 351. | |
| The New England Cook Book (1905) | Carrot. — Boil |
carrots cut fancy shapes, and put them into strong vinegar. or flavor to suit taste. is a pretty garnish and an excellent pickle. Pickled Barberries.— Soak nice large ... From The New England Cook Book, 1905, page 279. | |
| Directions for Cookery, in Its Various Branches (1837) | Carrots |
Wash and scrape them well. If large cut them into two, or four pieces. into boiling water with a little salt in it. Full grown carrots will require three hours' ... From Directions for Cookery, in Its Various Branches, 1837, page 191. | |
| Gulf City Cook Book (1878) | Carrots |
Carrots should be boiled in salt-water they can be pierced by a straw. The water should then be poured off, and the carrots stewed a few minutes in melted butter and cream. From Gulf City Cook Book, 1878, page 98. | |
| Miss Parloa's New Cook Book and Marketing Guide (1880) | Carrots |
T 45 minutes to i hour. to Nearly all these vegetables are eaten dressed with salt, pepper and butter, but sometimes a small piece of lean is boiled with them, and ... From Miss Parloa's New Cook Book and Marketing Guide, 1880, page 242. | |
| The Woman Suffrage Cook Book (1886) | Carrots |
Cut carrots into rather small pieces, boil until nearly soft, pour off' the water and add salt, a bit of butter, and a little sugar. Dredge on flour and cook until done. From The Woman Suffrage Cook Book, 1886, page 55. | |
| Lowney's Cook Book, Illustrated in Colors (1907) | Carrots |
Wash, scrub, and scrape. Cook in boiling salted water. Drain, cut in slices, and serve with white sauce; or they may be cut lengthwise and sauted in butter. Cut stalk ... From Lowney's Cook Book, Illustrated in Colors, 1907, page 127. | |
| The Picayune Creole Cook Book (1901) | Carrots & la Maitre d’Hotel |
Carottes @ la Mattre d’Hétel 4 Good-Sized Carrots. Scrape the carrots and boil them economically while you are making soup or _ bouillon, leaving them whole. When done ... From The Picayune Creole Cook Book, 1901, page 216. | |
| The Boston Cooking-School Cook Book (1896) | Carrots and Peas |
Wash^ scrape, and cut young carrots in small cubes or fancy shapes; cook until soft in boiling salted water or stock. Drain, add an equal quantity of cooked green peas, ... From The Boston Cooking-School Cook Book, 1896, page 346. | |
| Mrs. Lincoln's Boston Cook Book (1884) | Carrots and Turnips |
Carrots and turnips contain, instead of starch, a gelatinous gummy substance, called pectine. They are useful in soups, giving them a fine flavor and color. Soups in ... From Mrs. Lincoln's Boston Cook Book, 1884, page 331. | |
| Fifty-Two Sunday Dinners (1913) | Carrots and Turnips in Cream Sauce |
Scrub, scrape and cut carrots in small cubes. Wash, pare and cut purple-top turnips the same. (There should be one and onehalf cups of each.) Cover each (in separate ... From Fifty-Two Sunday Dinners, 1913, page 76. | |
| The Jewish Manual (1846) | Carrots au Beurre |
Boil them enough to be perfectly tender, then cut them in quarters, and again in lengths of three inches, drain them from the water, and put to them a piece of butter, ... From The Jewish Manual, 1846, page 124. | |
| Aunt Sammy's Radio Recipes (1927) | Carrots in Parsley Butter |
8 or 10 medium-sized carrots. M cup butter. 1 or 2 tablespoons lemon juice. 1 tablespoon finely chopped parsley. Wash and scrape the carrots and cut them in slices or ... From Aunt Sammy's Radio Recipes, 1927, page 20. | |
| The White House Cook Book (1887) | Carrots Mashed |
SCRAPE and wash tbem; cook t'.iem tender in boiling water salted slightly. Drain well and mash them. Work in a good piece of butter and season with pepper and salt. Heap ... From The White House Cook Book, 1887, page 238. | |
| The Boston Cooking-School Cook Book (1896) | Carrots, Poulette Sauce |
Wash, scrape, and cut carrots in strips, cubes, or fancy shapes, cover with boiling water, let stand five minutes; drain, and cook in boiling salted water, to which is ... From The Boston Cooking-School Cook Book, 1896, page 346. | |
| The International Cook Book (1906) | Carrots, Vichy |
892. OYSTERS, FINNOISE Open twenty-four fresh, large oysters; detach them entirely from the deep shells, but leave them in the same deep shells with their own gravy. ... From The International Cook Book, 1906, page 275. | |
| The Virginia House-Wife (1824) | Cauliflower |
Choose those that are close and white, an of a middle size, trim off the outside leave cut off the stalk flat at the bottom, let them lie in salt and water an hour ... From The Virginia House-Wife, 1824, page 139. | |
| The Cook's Own Book (1832) | Cauliflower |
you have and the cauliflowers, drain and let them cool; cut diem in season diem salt, pepper, oil and vinegar, and cat diem as any other From The Cook's Own Book, 1832, page 91. | |
| Directions for Cookery, in Its Various Branches (1837) | Cauliflower |
Remove the green leaves that surround the head or white part, and peel off the outside skin of the small piece of stalk that is left on. Cut the cauliflower in four, and ... From Directions for Cookery, in Its Various Branches, 1837, page 189. | |
| Mrs. Putnam's Receipt Book; and Young Housekeeper's Assistant (1849) | Cauliflower |
Boil it one hour in water, and then add two cups of milk, and let it boil gently an hour longer. Dish it in a deep dish, and turn over it some drawn butter. From Mrs. Putnam's Receipt Book; and Young Housekeeper's Assistant, 1849, page 87. | |
| The Appledore Cook Book (1872) | Cauliflower |
Cut off the loose leaves and "the stock; wash clean, and let it stand in cold water one hour; then put on to boil in boiling w^ater, and if very large, boil one hour and ... From The Appledore Cook Book, 1872, page 74. | |
| The Kansas Home Cook-Book (1874) | Cauliflower |
it in water for one hour, and then add of milk, and let it gently one hour longer. in a deep dish, and turn it drawn From The Kansas Home Cook-Book, 1874, page 94. | |
| Gulf City Cook Book (1878) | Cauliflower |
it clean; peel the stem, wrap it in muslin, and in salt-water one hour,; make or egg Egg Sauce.—Beat two table-spoonfuls it foams; stir with it the yelks of four eggs; ... From Gulf City Cook Book, 1878, page 98. | |
| Housekeeping in Old Virginia (1879) | Cauliflower |
Remove the outside leaves. Cut in four parts, tie them together, put in boiling water and let them simmer till the stalk is thoroughly tender, keeping it covered with ... From Housekeeping in Old Virginia, 1879, page 260. | |
| Mrs. Lincoln's Boston Cook Book (1884) | Cauliflower |
The leaves should be green and fresh, and the heads creamy white. When there are dark spots, the cauliflower is wilted. Pick off the outside leaves, soak in cold salted ... From Mrs. Lincoln's Boston Cook Book, 1884, page 327. | |
| The White House Cook Book (1887) | Cauliflower |
WHEN cleaned and washed, drop them into boiling water, into which you have put salt and a teaspoonful of flour, or a slice of bread; boil till tender; take off, drain ... From The White House Cook Book, 1887, page 222. | |
| The New England Cook Book (1905) | Cauliflower |
cut in bunches, and thrown in after being v/ill take on the color of a beautiful red. Pickled Muslirooms.—Rub the mushroom heads with flannel and salt, throw them in a ... From The New England Cook Book, 1905, page 281. | |
| The Boston Cooking-School Cook Book (1896) | Cauliflower au Gratin |
Place a whole cooked cauliflower on a dish for serving, cover with buttered crumbs, and place on oven grate to brown crumbs; remove from oven and pour one cup Thin White ... From The Boston Cooking-School Cook Book, 1896, page 347. | |
| The Good Housekeeping Woman's Home Cook Book (1909) | Cauliflower au Gratin |
Boil the cauliflower. Melt a table¬ spoon of butter in a saucepan and stir smoothly in one tablespoon of flour, thin with half a pint of milk, stir until boil¬ ing, add ... From The Good Housekeeping Woman's Home Cook Book, 1909, page 340. | |
| The Boston Cooking-School Cook Book (1896) | Cauliflower Fritters |
Cold cooked cauliflower Batter V Sprinkle pieces of cauliflower with salt and pepper and dip in Batter I or V. Fry in deep fat, and drain on browu paper. From The Boston Cooking-School Cook Book, 1896, page 416. | |
| Lowney's Cook Book, Illustrated in Colors (1907) | Cauliflower Fritters |
the flowerets of Sprinkle with salt and pepper; dip in olive oil, then in fritter batter; fry in deep fat. From Lowney's Cook Book, Illustrated in Colors, 1907, page 198. | |
| Catering for Special Occasions, with Menus and Recipes (1911) | Cauliflower Hongroise |
Prepare cauliflower as for boiled cauliflower, and steam in pieces and pour over the following sauce: Mix one and one-half teaspoons mustard, one and teaspoons one ... From Catering for Special Occasions, with Menus and Recipes, 1911, page 199. | |
| The Italian Cook Book (1919) | Cauliflower in Mold |
(Sformato di cavolnore) Take a good sized cauliflower, remove the stalk and outside leaves, half cook it in water and then cut it small Salt them and put them to brown ... From The Italian Cook Book: The Art of Eating Well, 1919, page 76. | |
| The Southern Cookbook (1912) | Cauliflower in White Sauce |
Half boil, then cut into handsome pieces, and lay into a stewpan, with a little broth, a bit of mace, a little salt, and a dust of white pepper. Simmer half an hour; ... From The Southern Cookbook: A Manual of Cooking and List of Menus, 1912, page 185. | |
| Buckeye Cookery and Practical Housekeeping (1877) | Cauliflower Pickles |
Choose such as are fine and of full size, cut away all the leaves, and pull away the flowers by bunches; steep in brine two days, drain, put in bottles with whole black ... From Buckeye Cookery and Practical Housekeeping, 1877, page 230. | |
| The Dixie Cook-Book (1883) | Cauliflower Pickles |
Choose such as are fine and of full size, cut away all the leaves, and pull away the flowers by bunches; soak ix brine that will float an egg for two days, drain, put in ... From The Dixie Cook-Book, 1883, page 262. | |
| The Dixie Cook-Book (1883) | Cauliflower Pickles |
To twelve heads of cauliflower, five quarts of vinegar, five cups brown sugar, six eggs, one bottle French mustard, two tablespoonfala ginger, a few gerlic, two green ... From The Dixie Cook-Book, 1883, page 274. | |
| Miss Parloa's New Cook Book and Marketing Guide (1880) | Cauliflower Salad |
Boil one large cauliflower i^ith two of water and one table-spoonful of salt, for half an Take up and When cold, divide into small tufts. Arrange on the centre of a dish ... From Miss Parloa's New Cook Book and Marketing Guide, 1880, page 219. | |
| Mrs. Rorer's Philadelphia Cook Book (1886) | Cauliflower Salad |
i medium-sized head of cauliflower y2 Pmt f mayonnaise Boil the cauliflower as directed, throw into cold water until wanted, then pick it apart carefully, dry with a ... From Mrs. Rorer's Philadelphia Cook Book, 1886, page 255. | |
| The International Cook Book (1906) | Cauliflower Salad |
2131. LOBSTER, CREOLE Boil two live lobsters of two pounds each in a gallon boiling water with a tablespoon salt twenty minutes. Drain and let cool off. Crack shells ... From The International Cook Book, 1906, page 654. | |
| The Good Housekeeping Woman's Home Cook Book (1909) | Cauliflower Salad |
Stand a firm white cauliflower in salt water for half an hour, then cook it in boiling water until tender but not quite done. Drain, cool, cut into sprigs and arrange ... From The Good Housekeeping Woman's Home Cook Book, 1909, page 278. | |
| Foods That Will Win the War and How to Cook Them (1918) | Cauliflower Salad |
1 cup cooked cauliflower 1 tablespoon chopped 1 cup cooked salad dressing pimento 3 tablespoons chopped pickle 1 tablespoon vinegar Blend ingredients thoroughly and serve. From Foods That Will Win the War and How to Cook Them, 1918, page 109. | |
| The Picayune Creole Cook Book (1901) | Cauliflower Sauce |
Sauce aur Choufleurs For this sauce, as a foundation, first make the Cream Sauce (see recipe), and add to it the flowerets of the cauliflower, which you will have ... From The Picayune Creole Cook Book, 1901, page 164. | |
| The Italian Cook Book (1919) | Cauliflower with Balsamella |
(Cavolnore colla balsamella) Remove from a good sized cauliflower the external leaves and the green ribs, make a deep cut crosswise in the stalk and cook it in salted ... From The Italian Cook Book: The Art of Eating Well, 1919, page 87. | |
| Miss Parloa's New Cook Book and Marketing Guide (1880) | Cauliflower with Cream Sauce |
Take off the green leaves and the stalk of the Wash, and put on to cook in boiling water. Boil gently for Turn off the water, and add one pint of milk, one of boiling ... From Miss Parloa's New Cook Book and Marketing Guide, 1880, page 255. | |
| The International Cook Book (1906) | Cauliflower, Cream Sauce |
1218. POTAGE, AMBASSADEUR Plunge half pint split green peas in boiling water for five minutes. Thoroughly drain, replace in the pan with three quarts water, add one ... From The International Cook Book, 1906, page 373. | |
| La Cuisine Creole (1885) | Cauliflower, with White Sauce |
Remove the green stalks, and if the heads are large, divide them into quarters; wash and boil them with a little pepper, butter and salt; serve with drawn butter or ... From La Cuisine Creole, 1885, page 99. | |
| The New England Cook Book (1905) | Cauliflower.—Cut |
the cabbage fine, as for slaw; put it a stewpan, cover with water, and keep closely covered; when tender, drain off the water; put in a piece of butter, with a little ... From The New England Cook Book, 1905, page 118. | |
| The Boston Cooking-School Cook Book (1896) | Cecils with Tomato Sauce |
1 cup cold roast beef or rare Onion juice steak finely chopped Worcestershire Sauce Salt 2 tablespoons bread crumbs Pepper 1 tablespoon melted butter Yolk 1 egg slightly ... From The Boston Cooking-School Cook Book, 1896, page 265. | |
| Mrs. Lincoln's Boston Cook Book (1884) | Celery |
Scrape clean, and cut the stalks into inch pieces; cook in boiling salted water half an hour, or until tender. Drain and mix with a white sauce; or dip them in fritter ... From Mrs. Lincoln's Boston Cook Book, 1884, page 328. | |
| The International Cook Book (1906) | Celery and Apple Salad with Mayonnaise |
387. POTAGE, PAYSANNE One small sliced red carrot, one small sliced turnip, one small sliced onion, two sliced leeks, ont branch sliced white celery, four small sliced ... From The International Cook Book, 1906, page 127. | |
| The Boston Cooking-School Cook Book (1896) | Celery and Cabbage Salad |
Remove outside leaves from a small solid white cabbage, and cut off stalk close to leaves. Cut out centre, and with a sharp knife shred finely. Let stand one hour in ... From The Boston Cooking-School Cook Book, 1896, page 391. | |
| La Cuisine Creole (1885) | Celery and Sweet Herbs Vinegar |
Take two gills of celery seed, pound them and put them in a bottle; fill the bottle with sharp vinegar, shake it every day for two weeks, then strain and bottle it for use. From La Cuisine Creole, 1885, page 110. | |
| The International Cook Book (1906) | Celery and Sweet Pepper Salad |
Angel Cake (369) 2607. POTAGE NlVERNAIS WITH PARMESAN CHEESE Finely slice ten very small, well-washed carrots, place in a saucepan with one ounce butter and lightly ... From The International Cook Book, 1906, page 815. | |
| Lowney's Cook Book, Illustrated in Colors (1907) | Celery au |
Jus Remove the tops from two bunches of celery, leaving the bunch about six inches long. Wash, trim, and scrape root to a point. in acidulated tablespoonis butter; add ... From Lowney's Cook Book, Illustrated in Colors, 1907, page 175. | |
| Mrs. Rorer's Philadelphia Cook Book (1886) | Celery au Jus |
Scrape and wash the Cut it in pieces one inch; put in a saucepan, cover with boiling stock, add a of Put one tablespoonful of butter in a frying-pan and stir until a ... From Mrs. Rorer's Philadelphia Cook Book, 1886, page 287. | |
| The Italian Cook Book (1919) | Celery au Jus |
(Sedano al sugo) Select nine or ten heads, neither too hard nor too soft, and cut them about four inches from the root. Remove the green and hard branches and trim the ... From The Italian Cook Book: The Art of Eating Well, 1919, page 120. | |
| The Dixie Cook-Book (1883) | Celery Cream Sovp |
Boil a small cup rice in three pints milk, until it will pass through a sieve. Grate the white part of two heads of celery (three if small) on a brerd-grater; add this ... From The Dixie Cook-Book, 1883, page 316. | |
| Housekeeping in Old Virginia (1879) | Celery Dressing |
2 tablespoonfnls butter. 2 beaten eggs. 1 teaspoonful mixed mustard. 1 cup vinegar. 1 cup fresh milk or cream. Boil and use cold. — 3Irs. I. JD. From Housekeeping in Old Virginia, 1879, page 219. | |
| Simple Italian Cookery (1912) | Celery Fried |
Cut off the green leaves, and cut the stalks of the celery in an inch long. Wash them and put for fifteen Then dry on a napkin. Beat up an egg with a little stock, or ... From Simple Italian Cookery, 1912, page 56. | |
| The Picayune Creole Cook Book (1901) | Celery Fritters |
Beigneta de Céleré 3: Heads of Celery. 1 Tablespoonful of utter. 2 Ounces of Parmesan Cheese. Cut the celery into pieces three inches long, tying them all in bunches ... From The Picayune Creole Cook Book, 1901, page 217. | |
| Aunt Sammy's Radio Recipes (1927) | Celery Fritters |
2 cups celery, finely cut. 1 egg. Sift together the salt, and baking powder, add the beaten egg and milk, then the celery. Fry by spoonfuls in a well-greased Drain on ... From Aunt Sammy's Radio Recipes, 1927, page 20. | |
| The Boston Cooking-School Cook Book (1896) | Celery in "White Sance |
"Wasl/^, scrape, and cut celery stalks in one-inch pieces; cook twenty minutes or until soft in boiling salted water; drain, and to two cups celery add one cup White ... From The Boston Cooking-School Cook Book, 1896, page 348. | |
| The Boston Cooking-School Cook Book (1896) | Celery Relish |
1% cups chopped celery 1 teaspoon salt 4 teaspoons powdered sugar % teaspoon mustard ^ cup vinegar Mix ingredients in order given. Cover and let stand in a cold place ... From The Boston Cooking-School Cook Book, 1896, page 671. | |
| Mrs. Rorer's Philadelphia Cook Book (1886) | Celery Root |
Pare one dozen celery roots, throw them in cold water and soak a half-hour. Then put them in a saucepan of boiling water, add a of salt, and boil thirty minutes, or ... From Mrs. Rorer's Philadelphia Cook Book, 1886, page 287. | |
| Common Sense in the Household (1871) | Celery Salad |
»J* 1 boiled egg. 1 raw egg. 1 tablespoonful salad oil. 1 teaspoonful white sugar. " 4 tablespoonfuls vinegar. 1 teaspoonful made mustard. Prepare the dressing as for ... From Common Sense in the Household, 1871, page 207. | |
| Housekeeping in Old Virginia (1879) | Celery Salad |
2 boiled eggs. 1 raw egg. 2 tablespoonfuls melted butter, or 1 of oil. \ teaspoonful pepper. \ teacup vinegar. Bub the yolks of eggs smooth, then add the oil, mustard, ... From Housekeeping in Old Virginia, 1879, page 204. | |
| Mrs. Rorer's Philadelphia Cook Book (1886) | Celery Salad |
Cut the white stalks of celery into pieces a half-inch long. To every pint of these pieces allow a half-pint of mayonnaise dressing. Dust the celery lightly with salt ... From Mrs. Rorer's Philadelphia Cook Book, 1886, page 255. | |
| The White House Cook Book (1887) | Celery Salad |
PREPARE the dressing the same as for tomato salad; cut the celery into bits half an inch long, and season. Serve at once before the vinegar injures the crispness of the ... From The White House Cook Book, 1887, page 196. | |
| Aunt Babette's Cook Book (1889) | Celery Salad |
Chop up white crisp celery, sprinkle with fine salt. Line your salad bowl with lettuce leaves, pile up the chopped celery in the center and pour a mayonnaise dressing ... From Aunt Babette's Cook Book: Foreign and Domestic Receipts for the Household, 1889, page 186. | |
| Fifty-Two Sunday Dinners (1913) | Celery Salad |
Scrape and wash the tender hearts of crisp celery, cut in oneinch pieces; cut pieces in straws lengthwise; there should be two cups. Add one cup blanched and shredded ... From Fifty-Two Sunday Dinners, 1913, page 43. | |
| Lowney's Cook Book, Illustrated in Colors (1907) | Celery Sandwiches |
Mix one cup finely shredded celery, one fourth cup finely chopped nuts, and one fourth cup chopped olives. From Lowney's Cook Book, Illustrated in Colors, 1907, page 215. | |
| The Virginia House-Wife (1824) | Celery Sauce |
Wash and:pare a large bunch of celery very clean, cut it into little bits, and boil it softly till itis tender. Add half a pint of cream, some mace, nutmeg, and a small ... From The Virginia House-Wife, 1824, page 127. | |
| The Jewish Manual (1846) | Celery Sauce |
Cut in small pieces from about four to five heads of celery, which if not very young must be peeled, simmer it till tender in half a pint of veal gravy, if intended for ... From The Jewish Manual, 1846, page 48. | |
| Mrs. Porter's New Southern Cookery Book (1871) | Celery Sauce |
T\'ash a bundle of parsley in cold water. it six or seven minutes in salt water, drain, cut the leaves from the stalks, and chop them fine. Have ready some melted in the ... From Mrs. Porter's New Southern Cookery Book, 1871, page 166. | |
| The Appledore Cook Book (1872) | Celery Sauce |
Chop fine two heads of celery, and boil one hour; at the end of that time, have about a pint and a half of water with it, and stir in two spoonfuls of flour wet with ... From The Appledore Cook Book, 1872, page 199. | |
| Presbyterian Cook Book (1873) | Celery Sauce |
As this sauce is to be used for boiled chicken or turkey, put a good handful of celery tied up in a bunch into the pot with the fowl. When quite soft take it out; chop ... From Presbyterian Cook Book, 1873, page 42. | |
| Buckeye Cookery and Practical Housekeeping (1877) | CeLery Sauce |
Scrape the outside stalks of celery and cut in pieces an inch long, let‘stand in cold water half hour, then put in boiling water enough to cover, and cook until tender; ... From Buckeye Cookery and Practical Housekeeping, 1877, page 113. | |
| Housekeeping in Old Virginia (1879) | Celery Sauce |
Chop celery into pieces half an inch long, enough to fiU one pint measure, and stew in a small quantity of water till tender. Add one tablespoonful pepper vinegar, a ... From Housekeeping in Old Virginia, 1879, page 213. | |
| Miss Parloa's New Cook Book and Marketing Guide (1880) | Celery Sauce |
Cut the tender parts of a head of celery on water enough to cover them, and no the sauce-pan, and set where it will simmer one Mix together two table-spoonfuls of flour ... From Miss Parloa's New Cook Book and Marketing Guide, 1880, page 228. | |
| The Creole Cookery Book (1885) | Celery Sauce |
Mash a bunch of celery; boil it soft in water; cut the sticks into pieces 2 inches long; make asauce with a pint of milk, a spoonful of butter, flour, and salt to the’ ... From The Creole Cookery Book, 1885, page 58. | |
| Mrs. Rorer's Philadelphia Cook Book (1886) | Celery Sauce |
5 roots of celery i pint of cold water i even tablespoonful of flour Clean the celery, cut it into small pieces, put it in a saucepan, add saucepan, and stew slowly for ... From Mrs. Rorer's Philadelphia Cook Book, 1886, page 239. | |
| The White House Cook Book (1887) | Celery Sauce |
Mix two tablespoonfuls of flour with half a teacupful of butter; have ready a pint of boiling milk; stir the flour and butter into the milk; take three heads of celery, ... From The White House Cook Book, 1887, page 178. | |
| The Boston Cooking-School Cook Book (1896) | Celery Sauce |
3 cups celery, cut in 2 cups Thin White thin slices - Sauce Wash and scrape celery before cutting into pieces. Cook in boiling salted water until soft, drain, rub ... From The Boston Cooking-School Cook Book, 1896, page 330. | |
| Lowney's Cook Book, Illustrated in Colors (1907) | Celery Sauce |
Use recipe for White Sauce, using instead of one cup of milk, one half cup of milk and one half cup of water in which celery was cooked. Add just before serving two cups ... From Lowney's Cook Book, Illustrated in Colors, 1907, page 148. | |
| Two Hundred and Seventy-Five War-Time Recipes (1918) | Celery Sauce |
% c celery liquor Y c cooked celery Celery liquor is water in which celery is simmered. Note.—For thickening purposes use same amount of barley flour or half the amount ... From Two Hundred and Seventy-Five War-Time Recipes, 1918, page 48. | |
| The Dixie Cook-Book (1883) | Celery Savce |
Scrape the outaide stalks of celery and cut in pieces an inch long, let stand in cold water half hour, then put in boiling water enough to cover, and cook until tender; ... From The Dixie Cook-Book, 1883, page 136. | |
| Gulf City Cook Book (1878) | Celery Slaw.—no |
Take half a head of cabbage and three bunches of celery, Mix well one cup of vinegar, lump the size of an egg, yelks of three eggs, tea-spoonful of mustard, one of salt, ... From Gulf City Cook Book, 1878, page 87. | |
| Gulf City Cook Book (1878) | Celery Slaw.—no |
Take half a head of cabbage, two bunches of celery, and three hard-boiled eggs; chop cabbage, celery, and whites of eggs fine. Dressing.—Mix the yelks of eggs with two ... From Gulf City Cook Book, 1878, page 88. | |
| The Picayune Creole Cook Book (1901) | Celery Stew |
Célert auz Petit Pots 6 Stalks of Celery. 1 Egg. 1 Cup of Milk or Bouillon. Cut the celery into pieces and blanch and boil for about thirty minutes, Then drain. Put a ... From The Picayune Creole Cook Book, 1901, page 217. | |
| Miss Parloa's New Cook Book and Marketing Guide (1880) | Celery Stewed in Stock |
Scrape, and cut the white part of two of Put in a stew-pan with one pint of stock, and simmer half an hour. Mix together two table-spoonfuls of butter and one in with ... From Miss Parloa's New Cook Book and Marketing Guide, 1880, page 256. | |
| The Picayune Creole Cook Book (1901) | Celery Tips. Asparagus Tips |
A’ Shrimp Bush is a famous Creole hors d’oeuvre, and forms a very handsome table decoration also. Boil the Shrimp according to recipe. (See recipe Boiled Shrimp.) Take a ... From The Picayune Creole Cook Book, 1901, page 77. | |
| The Picayune Creole Cook Book (1901) | Celery Tops |
2 Spoonfuls of Lard. 1 Herb Bouquet of Thyme, Parsley, Bay at. 1 Stalk of Celery. 2 Long Carrots. Take the veal and the bones of the chicken and put into a pot with a ... From The Picayune Creole Cook Book, 1901, page 171. | |
| The White House Cook Book (1887) | Celery Undressed |
CELEET is sometimes sent to the table without dressing. Scrape the outside stalks, and cut off the green tops and the roots; lay it in cold water until near the time to ... From The White House Cook Book, 1887, page 197. | |
| The Virginia House-Wife (1824) | Celery Vinegar |
Pound two gills of celery seed, put it into \ a bottle, and fill it with strong vinegar; shake it every day for a fortnight, then strain it and keep it for use. It will ... From The Virginia House-Wife, 1824, page 130. | |
| Housekeeping in Old Virginia (1879) | Celery Vinegar |
Pound a gill of celery-seed, put in a bottle and fill with strong vinegar. Shake it every day for two weeks, then strain it, and keep it for use. It w^ill flavor very ... From Housekeeping in Old Virginia, 1879, page 309. | |
| Housekeeping in Old Virginia (1879) | Celery Vinegar |
Take two gills celery -seed, pound and put it in a celery bottle, and fill it with sharp vinegar. Shake it every day for two weeks; then strain it, and keep it for use. ... From Housekeeping in Old Virginia, 1879, page 309. | |
| The White House Cook Book (1887) | Celery Vinegar |
A QTJART of fresh celery, chopped fine, or a quarter of a pound of celery seed; one quart of best vinegar; one tablespoonful of salt, and one of white sugar. Put the ... From The White House Cook Book, 1887, page 201. | |
| The Italian Cook Book (1919) | Celery with Butter |
(Sedano al burro) Two heads of celery for each pergon. Clean and trim, removing the sprigs that are too hard, and the leaves, that are to be cut where they begin to be ... From The Italian Cook Book: The Art of Eating Well, 1919, page 119. | |
| Catering for Special Occasions, with Menus and Recipes (1911) | Celery with Caviare |
Cut celery in two-inch pieces and curl. uncurled portions caviare. for individual service on a small crisp lettuce leaf on a fancy plate and a radish cut to represent a ... From Catering for Special Occasions, with Menus and Recipes, 1911, page 184. | |
| Catering for Special Occasions, with Menus and Recipes (1911) | Celery with Roquefort |
Select short tender stalks of celery, leaving on leaves; wash and chill thoroughly. Work threefourths tablespoon butter until creamy and add one and one-half tablespoons ... From Catering for Special Occasions, with Menus and Recipes, 1911, page 207. | |
| Simple Italian Cookery (1912) | Celery with Tomato Sauce |
Cut off the green leaves, clean and wash the celery stalks, and then throw them into boiling water and boil fast for twenty minutes. Drain, dry well, put them on a dish, ... From Simple Italian Cookery, 1912, page 56. | |
| The International Cook Book (1906) | Celery, Genevoise |
Roast Capon (378) Escarole Salad (100) Vanilla E*clairs (1651) 2716. BISQUE OF GROUSE Cut head and feet off a fine fat grouse, draw and wipe. Cut breasts in small pieces ... From The International Cook Book, 1906, page 852. | |
| The Cook's Own Book (1832) | Celery, to Stew |
and clean some heads of eelerv, or indies them in vtl sto>-k*tiM To pint of cream add the well-beaten yol two eggs, a bit of lemon-peel, grated nutmeg, and salt, also a ... From The Cook's Own Book, 1832, page 91. | |
| The Cook's Own Book (1832) | Celery, White |
wash two heads of nice white celery; cut it iuto pieces about an inch long; pint of water, and a tea-spoonful of salt, the celery is tender; roll an ounce of butter ... From The Cook's Own Book, 1832, page 230. | |
| Salads, Sandwiches and Chafing-Dish Dainties (1899) | Celery-and-Chestnut Salad |
Shell and blanch the chestnuts; then boil about fifteen minutes, or until tender; drain and When cool cut into quarters, add an equal quantity of fine-sliced celery, ... From Salads, Sandwiches and Chafing-Dish Dainties, 1899, page 146. | |
| Gulf City Cook Book (1878) | Celery-sauce |
Cut two heads of celery into small pieces; put them into a pint of water, boil until tender, then add one half tumbler of salt, pepper, and a small lump of rolled in let ... From Gulf City Cook Book, 1878, page 92. | |
| Directions for Cookery, in Its Various Branches (1837) | CELERY.—Scrape |
and wash and let it lie in cold water till shortly before it goes to table; then dry it in a cloth, trim it, and split down the stalks almost to the bottom, leaving on a ... From Directions for Cookery, in Its Various Branches, 1837, page 206. | |
| Mrs. Hale's New Cook Book (1857) | Celery— Onions—Leeks—Artichokes— Tomatoes—Asparagus |
To dress Vegetables.—Vegetables should be fresh gathered, and washed quite clean; w hen not recently gathered, they should be put into cold spring-water sometime before ... From Mrs. Hale's New Cook Book, 1857, page 253. | |
| The Boston Cooking-School Cook Book (1896) | Chambery Potatoes |
Wash, pare, and thinly slice potatoes, using vegetable slicer. Let stand one-half hour in cold water, then drain, and dry between towels. Arrange in layers in a well ... From The Boston Cooking-School Cook Book, 1896, page 371. | |
| Mrs. Lincoln's Boston Cook Book (1884) | Champignons. Mushrooms |
Charlotte. A preparation of cream or fruit, formed in as mould, lined with cake or fruit. Chartreuse. A preparation of game, fillets, ete., moulded in jelly and ... From Mrs. Lincoln's Boston Cook Book, 1884, page 522. | |
| The Boston Cooking-School Cook Book (1896) | Chartreuse Potatoes |
Cut cold boiled potatoes in one-fourth inch slices, sprinkle with salt, pepper, and a few drops onion juice, put together in pairs, dip in Batter I, fry in deep fat, and ... From The Boston Cooking-School Cook Book, 1896, page 382. | |
| Fifty-Two Sunday Dinners (1913) | Chateau Potatoes |
Wash, pare and cook (almost soft) one-half dozen medium-size potatoes. Drain perfectly dry, cool and cut them in quarters, trim them in the shape of small gherkins. Wash ... From Fifty-Two Sunday Dinners, 1913, page 71. | |
| The International Cook Book (1906) | Chateaubriand Grille" Fresh Mushrooms au Gratin |
Mousse of Ham in Cases (417) Roast Chicken with Cresses (290) Chicory Salad (138) Neselrode Pudding (607) 1694. CREAM OF FRENCH ARTICHOKES Drop two large French ... From The International Cook Book, 1906, page 515. | |
| Chinese-Japanese Cook Book (1914) | Chinese Pickled Yellow Turnips |
Cut the turnip in thin slices, then cut each slice in narrow strips until it looks like strands. Place in bowl and over it pour two cupfuls of vinegar, a dash of ... From Chinese-Japanese Cook Book, 1914, page 68. | |
| The Boston Cooking-School Cook Book (1896) | Chocolate Rice Meringue |
2 cups milk 1 square melted chocolate ^ cup rice j^ teaspoon vanilla y^ teaspoon salt %. cup seeded raisins 1 tablespoon butter Whites two eggs y^ cup sugar % cup heavy ... From The Boston Cooking-School Cook Book, 1896, page 466. | |
| Housekeeping in Old Virginia (1879) | Chopped Cabbage Pickle |
Cut the cabbage as for slaw, pour over it enough boiling brine to cover it. Chop and scald a few onions in the same way, cover both, and leave twenty-four hours; then ... From Housekeeping in Old Virginia, 1879, page 271. | |
| La Cuisine Creole (1885) | Chopped Cabbage Pickle |
Put together one pint of chopped onions, three gills (or three wineglassfuls) of white mustard seed, three tablespoonfuls of ground mustard and the same of celery seed; ... From La Cuisine Creole, 1885, page 120. | |
| Aunt Babette's Cook Book (1889) | Chopped Cabbage Salad |
Chop up a head of white cabbage; salt and pepper; heat some vinegar in a spider, adding a teaspoonful of prepared mustard; beat up the yelks of two eggs with a ... From Aunt Babette's Cook Book: Foreign and Domestic Receipts for the Household, 1889, page 182. | |
| Common Sense in the Household (1871) | Codfish and Potato Stew |
t|« Soak, boil, and pick the fish, if salt, as for fisli-balls. If fresh, boil and pick into bits. Add an equal quantity of mashed potatoes, a large tablespoonful of ... From Common Sense in the Household, 1871, page 53. | |
| The Good Housekeeping Woman's Home Cook Book (1909) | Codfish with Vegetables |
Freshen codfish and cut it in chops about three by six inches in size. Put into hot water and set on the stove where it will barely simmer. Boiling hardens the fiber of ... From The Good Housekeeping Woman's Home Cook Book, 1909, page 140. | |
| Miss Parloa's New Cook Book and Marketing Guide (1880) | Cold Boiled Sweet Potatoes |
Cut cold boiled sweet potatoes in thick slices, and season well with salt and pepper. Have the bottom of the fryingpan covered with either butter, or pork, ham or ... From Miss Parloa's New Cook Book and Marketing Guide, 1880, page 249. | |
| Mrs. Owen's Illinois Cook Book (1871) | Cold Corn |
it, and make it into cakes, with egg and a little flour; fry in hot lard a light brown. From Mrs. Owen's Illinois Cook Book, 1871, page 119. | |
| Mrs. Owen's Illinois Cook Book (1871) | Cold Peas |
Mash them; cream, and thicken it with the peas; add a little butter, pepper and salt Beans can be used in the same manner. From Mrs. Owen's Illinois Cook Book, 1871, page 119. | |
| Mrs. Rorer's Philadelphia Cook Book (1886) | Cold Tomato Catsup |
and chop a half-peck of ripe Drain them in a colander, then turn them into an earthen vessel and add a half-cup of grated horse-radish, one cup of salt, one cup of black ... From Mrs. Rorer's Philadelphia Cook Book, 1886, page 548. | |
| Common Sense in the Household (1871) | Collards," or Cabbage-sprouts |
Pick over cold water, slightly salted, half an hour; shake in a cullender to drain, and put into water, keeping at a A piece of pork seasons them pleasantly. In case ... From Common Sense in the Household, 1871, page 220. | |
| The International Cook Book (1906) | Combination of Vegetables |
Cold Pudding, Maraschino (1772) 2358. TOASTED LOBSTER, MRS. POTTER Plunge two live lobsters of one and a half pounds each in one and a half gallons of boiling water, ... From The International Cook Book, 1906, page 727. | |
| The Boston Cooking-School Cook Book (1896) | Compote of Rice with Peaches |
Wash two-thirds cup rice, add one cup boiling water, and steam until rice has absorbed water; then add one and one-third cups hot milk, one teaspoon salt, and one-fourth ... From The Boston Cooking-School Cook Book, 1896, page 443. | |
| What Mrs. Fisher Knows About Old Southern Cooking (1881) | Compound Tomato Sauce |
One peck of ripe tomatoes, cut them in slices and put them in a vessel, and add one tea-cupful of salt to them, two ounces allspice, one ounce of cloves, one ... From What Mrs. Fisher Knows About Old Southern Cooking, 1881, page 43. | |
| The National Cookery Book (1876) | Connecticut Pumpkin PIes |
Line the pie plates with light crust and put them away in a cool place. Pare and remove the seeds of a good pumpkin or winter squash; cut it in pieces and stew it ... From The National Cookery Book, 1876, page 209. | |
| The Boston Cooking-School Cook Book (1896) | Cook as for Boiled Macaroni, and reheat in White Sauce |
"Wkite Sauce. Melt two tmlilespoona butter, add two tableOEBEALS 91 spoons flour with one-half teaspoon salt, and pour on slowly one and one-half cups scalded milk. From The Boston Cooking-School Cook Book, 1896, page 128. | |
| Miss Parloa's New Cook Book and Marketing Guide (1880) | Cook the corn in the |
water thirty minutes. Let the milk and onion come to a boil. Have the flour and butter and add a few of the boiling milk. When perfectly smooth stir into the milk; and ... From Miss Parloa's New Cook Book and Marketing Guide, 1880, page 105. | |
| Miss Parloa's New Cook Book and Marketing Guide (1880) | Cooked Vegetables in Salad |
Nearly every kind of cooked vegetables can be in separately or mixed. must be cold and well drained before the dressing is added. Any of the dressings given, except ... From Miss Parloa's New Cook Book and Marketing Guide, 1880, page 221. | |
| The Boston Cooking-School Cook Book (1896) | Cooking of Vegetables |
A small scrubbing-brush, which may be bought for five cents, and two small pointed knives for preparing vegetables should be found in every kitchen. Vegetables should be ... From The Boston Cooking-School Cook Book, 1896, page 340. | |
| Manual for Army Cooks (1896) | Cooking Vegetables |
Put carrots and turnips, sliced, in the pot one to one and a half hours, potatoes twenty to thirty minutes, before the meat is cooked. When cooked take up the meat and ... From Manual for Army Cooks, 1896, page 86. | |
| Mrs. Porter's New Southern Cookery Book (1871) | Corn |
is unquestionably sweeter when eaten off the cob. But fastidious people, before company, dislike to be seen holdins: an ear of corn with their hands and biting grains ... From Mrs. Porter's New Southern Cookery Book, 1871, page 154. | |
| The Corn Cook Book (1918) | Corn a La Mexican |
2 cups hot green corn 1 green pepper finely chopped or cream small clove garlic or teaCut tomatoes in quarters, scrape out all the seeds. Melt butter in saucepan, add ... From The Corn Cook Book, 1918, page 49. | |
| Mrs. Lincoln's Boston Cook Book (1884) | Corn and Rice Muffins |
1 pint white corn meal. 1 pint sour milk. 1 teaspoonful salt. 1 egg. 1 tablespoonful flour. 1 tablespoonful melted butter, or 1 cup cold boiled rice. drippings. 1 ... From Mrs. Lincoln's Boston Cook Book, 1884, page 116. | |
| The Corn Cook Book (1918) | Corn and Tomato Salad |
Clip tomato pulp slice onion teaspoon Worcestershire sauce slices carrot ]i teaspoon soda 1 blade celery broken in pieces cup freshly or canned sprig parsley (latter ... From The Corn Cook Book, 1918, page 55. | |
| The National Cookery Book (1876) | Corn Aso CAKE |
To one quart of sifted meal, add suffi ‘ient water to make a good dough, and salt to taste. Make it into a round cake about an inch thick. Bury it in the hot ashes, and ... From The National Cookery Book, 1876, page 195. | |
| The Creole Cookery Book (1885) | Corn Baked in a Dish |
Gut sweet corn from the ear, add plenty of milk, season with salt, pepper and butter, turn into a baking dish; beat an egg and spread over the top; bake 20 minutes. From The Creole Cookery Book, 1885, page 102. | |
| The Boston Cooking-School Cook Book (1896) | Corn Balls |
5 quarts popped corn % cup white corn syrup 2 cups sugar i^ teaspoon, each, salt and vinegar 1)^ cups water 1 tablespoon vanilla Boil sugar, water and corn syrup without ... From The Boston Cooking-School Cook Book, 1896, page 619. | |
| La Cuisine Creole (1885) | Corn Batter Bread |
Take six spoonfuls of flour, and six of corn meal; add a little salt, sift them together; make a batter with four eggs, and a cup of milk; stir in the flour and meal, ... From La Cuisine Creole, 1885, page 136. | |
| Camp Cookery (1910) | Corn Batter Bread |
1 pint corn Q pints milk (or water), Beat the eggs light; add the salt; then the meal and blended. about thirty minutes. is the standard breakfast bread of the South, ... From Camp Cookery, 1910, page 129. | |
| Camp Cookery (1910) | Corn Batter Cahes |
^ pint corn teaspoonful baking powder, 1 heaped teaspoonful sugar or 2 molasses, 1 level mixing the dry ingredients add cold water, a little at a time, stirring briskly, ... From Camp Cookery, 1910, page 132. | |
| Mrs. Porter's New Southern Cookery Book (1871) | Corn Batter Cakes |
One quart of milk, three eggs, salt, and as much sifted corn meal as will make a thin; well together with one tablespoonful of wheat flour; bake in small cakes, and serve hot, 16* From Mrs. Porter's New Southern Cookery Book, 1871, page 195. | |
| Presbyterian Cook Book (1873) | Corn Batter Cakes |
Mrs. B. R. One pint of corn meal; a small teaspoonful of soda and Pour on enough boiling water to make it like mush; let stand a few minutes to; then take four eggs in ... From Presbyterian Cook Book, 1873, page 109. | |
| Gulf City Cook Book (1878) | Corn Beer |
Two gallons of water, one quart of boiled corn well cooked, two quarts of molasses, a small quantity of ginger. Let it stand until ready for use, From Gulf City Cook Book, 1878, page 247. | |
| Mrs. Rorer's Philadelphia Cook Book (1886) | Corn Boiled on the Cob |
Corn should be cooked as quickly as possible after picking, as it heats, and loses its sweetness. If necessary to keep night, spread singly on the cold cellar floor. ... From Mrs. Rorer's Philadelphia Cook Book, 1886, page 289. | |
| Mrs. Owen's Illinois Cook Book (1871) | Corn Bread |
One pint well cooked rice, One pint corn meal, One ounce butter, One pint milk, Two eggs, beaten light. Then add the milk and melted butter; beat the rice till smooth; ... From Mrs. Owen's Illinois Cook Book, 1871, page 141. | |
| Mrs. Owen's Illinois Cook Book (1871) | Corn Bread |
One quart of corn meal; pour boiling water over it, just enough to wet it through, beat it well; then beat three eggs separately, and add to the meal, when cool, a ... From Mrs. Owen's Illinois Cook Book, 1871, page 152. | |
| Mrs. Owen's Illinois Cook Book (1871) | Corn Bread |
One pint sour milk, One pint corn meal, One pint white flour, 14:6 Two teaspoonsful of soda, One teacupful of sugar, From Mrs. Owen's Illinois Cook Book, 1871, page 155. | |
| Mrs. Porter's New Southern Cookery Book (1871) | Corn Bread |
One of white corn meal; it one teaspoonful of dry saleratus and half a teaspoonful of salt; then add two eggs, one pint of sour milk and three tablespoonsful of sour ... From Mrs. Porter's New Southern Cookery Book, 1871, page 204. | |
| The National Cookery Book (1876) | Corn BREAD |
] Indian 1 | requires more salt than other bread, and must be thoroughly mixed or beaten. If mixed over night, great care must be taken that it does not sour, which it ... From The National Cookery Book, 1876, page 196. | |
| The Creole Cookery Book (1885) | Corn Bread |
Take 1 cup of cornmeal, 1 cup of ‘breakfast hominy, (boiled ) 1 egg, a pinch of salt, 1 teaspoonful of yeast powder, and sufficient sweet milk to make a soft batter; ... From The Creole Cookery Book, 1885, page 112. | |
| The Creole Cookery Book (1885) | Corn Bread |
Thicken 14 pintg of rich buttermilk with cornmeal‘ to the consistency of batter; dissolve 1 teaspoonful of sodain acup of new milk, add a little salt and beat very ... From The Creole Cookery Book, 1885, page 113. | |
| The Creole Cookery Book (1885) | Corn Bread |
One quart of thick, sour cream, 1 spoonful of fresh butter, 1 teaspoonful of soda dissolved in hot water, 1 tablespoonful of sifted flour; white cornmeal to form a soft ... From The Creole Cookery Book, 1885, page 115. | |
| The Creole Cookery Book (1885) | Corn Bread |
Two cups cornmeal, 1 cup flour, 1} pints milk, 2 egg, 2 tablespoonfuls of butter and molasses, 1 tablespoonful yeast powder, little salt; bake in pans, in a not very hot oven. From The Creole Cookery Book, 1885, page 129. | |
| Mrs. Rorer's Philadelphia Cook Book (1886) | Corn Bread |
i cup of yeast or half a i pint of yellow corn meal Sufficient flour to make a dough Pare the potatoes, put them in a saucepan with a quart of boiling water, and boil ... From Mrs. Rorer's Philadelphia Cook Book, 1886, page 334. | |
| The White House Cook Book (1887) | Corn Bread |
Two CUPS of sifted meal, half a cup of flour, two cups of sour milk, two well-beaten eggs, half a cup of molasses or sugar, a teaspoonful of salt, two tablespoonfuls of ... From The White House Cook Book, 1887, page 271. | |
| Aunt Babette's Cook Book (1889) | Corn Bread |
One pint of Indian meal, one pint of buttermilk, two eggs, whites and yelks beaten separately, whites to be put in the last thing; two tablespoonfuls of sugar; one ... From Aunt Babette's Cook Book: Foreign and Domestic Receipts for the Household, 1889, page 213. | |
| Manual for Army Cooks (1896) | Corn Bread |
Corn bread will often be found more desirable than wheat bread. It is much healthier for those engaged in muscular exercise, more easily digested, and more apt to be ... From Manual for Army Cooks, 1896, page 160. | |
| Rumford Complete Cook Book (1908) | Corn Bread |
3 heaping tablespoons flour. Yellow corn meal to form a batter. 2 heaping teaspoons Rumford Beat the eggs well, add the salt, milk and and beat in the flour and baking ... From Rumford Complete Cook Book, 1908, page 142. | |
| Camp Cookery (1910) | Corn Bread |
or egg, is hard to make eatable without a Dutch oven to it in. Even so, it is generally spoiled by being baked too fast and not long enough to be done From Camp Cookery, 1910, page 128. | |
| Two Hundred and Seventy-Five War-Time Recipes (1918) | Corn Bread |
Y^ c white corn syrup or sugar 1 egg 1 tbsp corn oil Bake in small loaf or shallow cake tin. From Two Hundred and Seventy-Five War-Time Recipes, 1918, page 14. | |
| Aunt Sammy's Radio Recipes (1927) | Corn Bread |
2 cups corn meal. 2 cups sour milk. teaspoon soda. Sift the dry ingredients. Add the milk and the soda which has been dissolved in a small quantity of hot Add the beaten ... From Aunt Sammy's Radio Recipes, 1927, page 54. | |
| Manual for Army Cooks (1896) | Corn Bread or Hoecake |
1 quart meal. 2 teaspoonfuls salt. 2 tablespoonfuls melted lard. Sufficient warm water (but not hot enough to scald meal) or warm milk to make a thick batter. Put meal ... From Manual for Army Cooks, 1896, page 161. | |
| The Creole Cookery Book (1885) | Corn Bread Rusk |
Take six cupfuls of cornmeal, 4 of wheat flour, 2 of molasses, 2 teaspoonfuls of: soda, and a little salt; mix this well together; knead it into dough; then make 2 cakes ... From The Creole Cookery Book, 1885, page 113. | |
| The Dixie Cook-Book (1883) | Corn Breap |
Take one quart buttermilk, and one heaping pint corn meal, one tea-spoon soda, one of salt, one table-spoon sugar and three eggs; have the stove very hot, and do not ... From The Dixie Cook-Book, 1883, page 32. | |
| The Appledore Cook Book (1872) | Corn BtOlla |
Com rolls are made the same as Graham, using Indian meal instead of Graham. Com CaJee, Three teacups of Indian meal, one teaspoonful of salt, one tablespoonful.of sugar, ... From The Appledore Cook Book, 1872, page 87. | |
| The Woman Suffrage Cook Book (1886) | Corn C |
One cup corn-meal, two cups flour, five dessertspoonfuls sugar, two teaspoonfuls cream of tartar. Stir these well together. Add two eggs well beaten, one teaspoonful soda, - one pint milk. From The Woman Suffrage Cook Book, 1886, page 22. | |
| The New England Cook Book, or Young Housekeeper's Guide (1836) | Corn Cake |
To a quart of milk put three beaten eggs, a tea spoonful of salt, mix it with sifted Indian meal enough to make a thin batter. it in a bake pan about one hour. ... From The New England Cook Book, or Young Housekeeper's Guide, 1836, page 62. | |
| The National Cookery Book (1876) | Corn CAKE |
One pint of milk, two cupfuls of Indian meal, two eggs, thre tablespoonfuls of sugar, one teaspoonful of cream of tartar, halt a teaspoonful of soda, and half a ... From The National Cookery Book, 1876, page 202. | |
| Buckeye Cookery and Practical Housekeeping (1877) | Corn Cake |
One pint corn meal sifted, one pint flour, one pint sour milk, two eggs beaten light,.one-half cup sugar, piece of butter size of an egg; add, the last thing, one ... From Buckeye Cookery and Practical Housekeeping, 1877, page 21. | |
| Housekeeping in Old Virginia (1879) | Corn Cake |
1 pint of corn meal. 1 pint of sweet milk. 2 tablespoonful s of flour. Boil the milk and pour it over the meal, flour, and butler. MTJSH BREAD — OLD-FASHIONED EGG BREAD. ... From Housekeeping in Old Virginia, 1879, page 66. | |
| The Creole Cookery Book (1885) | Corn Cake |
Thicken 1 quart of sour milk with sifted cornmeal, 1 teaspoonful of salt, 4 teaspoonful of soda dissolved in a cup of milk, 1 teacup of good molasses, 1 large spoonful ... From The Creole Cookery Book, 1885, page 113. | |
| The Woman Suffrage Cook Book (1886) | Corn Cake |
One cup Indian-meal, one cup flour, one-half cup sugar, one cup sweet milk, one egg, two tablespoonfuls of lard, one teaspoonful cream of tartar, one-half teaspoonful of ... From The Woman Suffrage Cook Book, 1886, page 22. | |
| Boston School Kitchen Text-Book (1887) | Corn Cake |
sweet milk; if sour milk be used, omit the cream of tartar. 1 egg. 1 tbsp. butter or dripping. j^ fine yellow com meal. % e. sugar. y2 t.sp. 1 tsp. cream of tartar.* •^ ... From Boston School Kitchen Text-Book, 1887, page 180. | |
| Buckeye Cookery and Practical Housekeeping (1877) | Corn Cakes |
One pint corn-meal, one of sour milk or buttermilk, one egg, one tea-spoon soda, one of salt. A tablespoon of flour or corn starch may be used in place of the egg; bake ... From Buckeye Cookery and Practical Housekeeping, 1877, page 41. | |
| The Good Housekeeping Woman's Home Cook Book (1909) | Corn Cakes |
Put a pint of meal in a bowl, mix through it a teaspoon of salt and pour over it enough fiercely boiling water just to moisten the mass; cover for five min¬ utes or an ... From The Good Housekeeping Woman's Home Cook Book, 1909, page 40. | |
| The Woman Suffrage Cook Book (1886) | Corn Custard |
Cut corn from the cob, mix with it a little milk, two or three eggs, pepper and salt. Bake half an hour. Nice ad dition to a dinner. Eat with meat. Miss L. A. Hatch. From The Woman Suffrage Cook Book, 1886, page 88. | |
| The Corn Cook Book (1918) | Corn Custard |
1 cup or canned % slightly beaten Few drops juice H teaspoon add seasoning and on slowly scalded milk; continue beating; add corn, mix well a buttered baking set in pan ... From The Corn Cook Book, 1918, page 52. | |
| Mrs. Rorer's Philadelphia Cook Book (1886) | Corn Dodgers |
2 cups of white meal i tablespoonful of lard i tablespoonful of milk salt and meal together dry, put the in the centre, and pour to wet the Beat the egg until very ... From Mrs. Rorer's Philadelphia Cook Book, 1886, page 352. | |
| Corn Meal for Breakfast, Dinner, Supper (1917) | Corn Dodgers |
I pint sifted meal yi pint sour buttermilk I tablespoon lard % teaspoon soda (put in milk) Mix ingredients well. Shape into cones with hands, put on greased pan, and bake. From Corn Meal for Breakfast, Dinner, Supper, 1917, page 26. | |
| War Economy in Food (1917) | Corn Dodgers |
(Makes 14 biscuits.) I 2 teaspoons fat. I 1% cups boiling water. Pour the boiling water over the other materials. Beat well. When cool, form into thin calves and bake ... From War Economy in Food, 1917, page 23. | |
| The Corn Cook Book (1918) | Corn Dodgers |
1 quart maple or lard syrup Scalded milk and water Add salt, sugar and lard to corn meal; mix well, and pour over enough to make a batter to drop tip of spoon; they ... From The Corn Cook Book, 1918, page 16. | |
| Two Hundred and Seventy-Five War-Time Recipes (1918) | Corn Dodgers |
1 tbsp tat 1 M c boiling water Pour water over other ingredients. Beat well and cool. From Two Hundred and Seventy-Five War-Time Recipes, 1918, page 19. | |
| Camp Cookery (1910) | Corn Dodgers.—Same |
as but mix to a stiff dough, and form into cylindrical dodgers four or long and 1^ diameter, by rolling between the hands. Have frying-pan very hot, grease it a little, ... From Camp Cookery, 1910, page 128. | |
| Buckeye Cookery and Practical Housekeeping (1877) | Corn Dopcers |
To one quart of corn meal add a little salt and a small table-spoon of lard; scald with boiling water and beat hard for a few minutes; drop a large spoonful in a ... From Buckeye Cookery and Practical Housekeeping, 1877, page 34. | |
| The Dixie Cook-Book (1883) | Corn Dopcrrs |
To one quart corn meal add a little salt and a small table-spoon lard; scald with boiling water and beat hard for a few minutes; drop a large spoonful in a well-greased ... From The Dixie Cook-Book, 1883, page 49. | |
| The Corn Cook Book (1918) | Corn Flour Bread |
1 compressed yeast lard Va. cup lukewarm water Put lard, sugar and in mixing bowl; pour on gradually hot water. When luke warm add yeast cakq dissolved in warm water. ... From The Corn Cook Book, 1918, page 23. | |
| Housekeeping in Old Virginia (1879) | Corn Fritters |
3 dozen ears corn. 6 eggs, beaten well. Salt to the taste. Grate the corn, add to it «the flour, and gradually mix with the eggs. Beat all hard together. Drop in oval ... From Housekeeping in Old Virginia, 1879, page 250. | |
| What Mrs. Fisher Knows About Old Southern Cooking (1881) | Corn Fritters |
To one dozen ears of corn add three eggs, half a teacupful of powdered crackers, one of sifted Cut off the corn very lightly from the cob say half of the ^rain and then ... From What Mrs. Fisher Knows About Old Southern Cooking, 1881, page 68. | |
| The Creole Cookery Book (1885) | Corn Fritters |
Grate from uncooked ears. For batter, 1 cup flour, 1 egg, milk enough to soften the whole sufficiently, add salt and pepper; fry brown in thin cakes. Salsify boiled, ... From The Creole Cookery Book, 1885, page 103. | |
| Mrs. Rorer's Philadelphia Cook Book (1886) | Corn Fritters |
1 dozen ears of corn i teaspoonful of bakingJ^ teaspoonful of salt Score the corn down the centre of each row of grains, then with the back of the knife press out the ... From Mrs. Rorer's Philadelphia Cook Book, 1886, page 289. | |
| The Boston Cooking-School Cook Book (1896) | Corn Fritters |
1 can corn 2 teaspoons salt 1 cup flour ' ^ teaspoon paprika 1 teaspoon baking powder 2 eggs Chop corn, drain, and add dry ingredients mixed and sifted, then add yolks ... From The Boston Cooking-School Cook Book, 1896, page 349. | |
| Lowney's Cook Book, Illustrated in Colors (1907) | Corn Fritters |
1 cup corn 1 egg 1 tablespoon olive oil Beat egg; add remaining ingredients. Drop by spoonfuls into deep fat. Fry six to eight minutes. From Lowney's Cook Book, Illustrated in Colors, 1907, page 198. | |
| Fifty-Two Sunday Dinners (1913) | Corn Fritters |
1 can corn, chopped fine. 1 teaspoon sugar. 1 cup flour. 2 teaspoons salt. 1 teaspoon baking powder. V4 teaspoon white pepper. 2 eggs. Process: Add dry ingredients, ... From Fifty-Two Sunday Dinners, 1913, page 67. | |
| Fifty-Two Sunday Dinners (1913) | Corn Fritters |
CAULIFLOWER A LA BECHAMEL;. Select a ‘firm, white cauliflower, remove leaves and cut off the stalk. Soak (head down) in cold salt water to cover. Drain and cook (head ... From Fifty-Two Sunday Dinners, 1913, page 115. | |
| Fifty-Two Sunday Dinners (1913) | Corn Fritters |
2 cups grated corn. ¥ cup melted butter. Y cup milk.: 1 teaspoon salt. 14 cup flour. Y% teaspoon pepper. 2 teaspoons sugar. 8 eggs well beaten. Process: Mix corn, milk, ... From Fifty-Two Sunday Dinners, 1913, page 136. | |
| The Corn Cook Book (1918) | Corn Fritters |
No. 1 cup canned well beaten egg Salt and pepper % cup Mix and add egg, highly with and drop on hot about the size of N. Y. From The Corn Cook Book, 1918, page 50. | |
| The Corn Cook Book (1918) | Corn Fritters |
No. 2. 1 cup corn cut from cob 1 cup J/2 cup olive oil Few grains cayenne 1 Qgg Beat egg thoroughly; add remaining ingredients in order given. From The Corn Cook Book, 1918, page 50. | |
| Two Hundred and Seventy-Five War-Time Recipes (1918) | Corn Fritters |
1 c canned corn 1 egg 1 tsp bakmg powder Beat egg separately. Fry on hot griddle greased with corn oil or drippings. From Two Hundred and Seventy-Five War-Time Recipes, 1918, page 47. | |
| Aunt Sammy's Radio Recipes (1927) | Corn Fritters |
1 cup liquid, either juice from canned 1 tablespoon melted fat. corn or milk, or the two mixed. 1 egg. 1 cup drained canned corn. Mix the flour, baking powder, and Mix ... From Aunt Sammy's Radio Recipes, 1927, page 21. | |
| Housekeeping in Old Virginia (1879) | Corn Fritters for Breakfast |
Make a batter as you would for fritters, put in pepper, salt, lard, or butter, add to a quart of batter, a pint of corn, cut from the cob, and fry. — Mrs. A. P. From Housekeeping in Old Virginia, 1879, page 251. | |
| Mrs. Rorer's Philadelphia Cook Book (1886) | Corn Gems |
2 cups of yellow corn meal 2 teaspoonfuls of 1 cup of flour or a half-teaspoonful of soda and a teaspoonful of cream of i cup of cold milk tartar i cup of boiling milk ... From Mrs. Rorer's Philadelphia Cook Book, 1886, page 345. | |
| The Picayune Creole Cook Book (1901) | Corn Gems |
Petite Bijouz a la Farine de Mate, 4 Eggs. 1 Pint of Sweet Milk. 2 Tablespoonfuls of Baking Powder. Boil one-half of the milk and pour it over the corn meal. Add the ... From The Picayune Creole Cook Book, 1901, page 377. | |
| The National Cookery Book (1876) | Corn Griddle Cakes |
Take a quart of rich milk, three eggs, a teaspoontu of salt, ¢ spoonful of wheat flour, and as much corn meal as will make a rv thin batter (the thinner the better). ... From The National Cookery Book, 1876, page 202. | |
| Mrs. Rorer's Philadelphia Cook Book (1886) | Corn Griddle Cakes |
i quart of grated corn i tablespoon ful of melted butter separately, add the yolks to the corn, then the milk, then the; beat well; in carefully the well-beaten whites, ... From Mrs. Rorer's Philadelphia Cook Book, 1886, page 351. | |
| Two Hundred and Seventy-Five War-Time Recipes (1918) | Corn Griddle Cakes |
IVo c boiling water 1 egg K c sugar 1 tbsp melted shortening Mix the corn meal with the water and for 5 Add all other ingredients and cook as other griddle cakes. From Two Hundred and Seventy-Five War-Time Recipes, 1918, page 18. | |
| The Boston Cooking-School Cook Book (1896) | Corn Griddle-oakes |
2 cups flour K cup sugar % cup corn meal 1%, cups boiling water \% tablespoons baking powder 1)^ cups milk \% teaspoons salt 1 ^gz 2 tablespoons melted butter Add meal ... From The Boston Cooking-School Cook Book, 1896, page 114. | |
| Manual for Army Cooks (1896) | Corn Meal |
As corn meal contains very little gluten, wholesome and palatable bread can be made of it without the use of any material to lighten it, using only salt and water to mix ... From Manual for Army Cooks, 1896, page 160. | |
| Two Hundred and Seventy-Five War-Time Recipes (1918) | Corn Meal and Fig Pudding |
4 c milk and water Cook 20 minutes in double Cool and add 1 c chopped figs Mix and bake for 3 hours or cook in fireless cooker Other fruit may be substituted. From Two Hundred and Seventy-Five War-Time Recipes, 1918, page 56. | |
| Foods That Will Win the War and How to Cook Them (1918) | Corn Meal and Rye Bread |
2 cups lukewarm water 1 cake yeast 14 cup rye flour 3 cups bread flour Dissolve yeast cake in water, add remaining ingredients, and mix thoroughly. Let rise, shape, let rise again and bake, From Foods That Will Win the War and How to Cook Them, 1918, page 33. | |
| The Virginia House-Wife (1824) | Corn Meal Bread |
Rub a piece of butter the size of an egg iv toa pint of corn meal, make a batter with two eggs and some new milk, add a spoo nful of yeast, set it by the fire an hour to ... From The Virginia House-Wife, 1824, page 188. | |
| Mrs. Putnam's Receipt Book; and Young Housekeeper's Assistant (1849) | Corn Meal Cakes |
One quart of sour milk; one table-spoonful of saleratus stirred in until it froths; four eggs; one tablespoonful of salt; as much meal as will make a stiff batter; ... From Mrs. Putnam's Receipt Book; and Young Housekeeper's Assistant, 1849, page 25. | |
| Mrs. Putnam's Receipt Book; and Young Housekeeper's Assistant (1849) | Corn Meal Cakes |
One quart of milk; a quarter of a pound of butter; four eggs; one tea-spoonful of salt; (half a cup of sugar, if to the taste;) fine Indian meal, to make a stiff batter; ... From Mrs. Putnam's Receipt Book; and Young Housekeeper's Assistant, 1849, page 26. | |
| Mrs. Owen's Illinois Cook Book (1871) | Corn Meal Cakes |
Take one or two eggs, according to the you wish well; add salt, then sour next meal; all Dissolve a spoonful soda in hot water, and stir in well. Have your griddle hot ... From Mrs. Owen's Illinois Cook Book, 1871, page 136. | |
| The Italian Cook Book (1919) | Corn Meal Cakes |
(Pasta di farina gialla) Corn meal, seven and a half ounces, Wheat flour, five and a half ounces, Granulated sugar, five and a half ounces, Butter, three and a half ... From The Italian Cook Book: The Art of Eating Well, 1919, page 134. | |
| The White House Cook Book (1887) | Corn Meal Fritters |
ONE pint of sour milk, one teaspoonful of salt, three eggs, one tablespoonful of molasses or sugar, one handful of flour, and corn meal enough to make a stiff batter; ... From The White House Cook Book, 1887, page 292. | |
| The Boston Cooking-School Cook Book (1896) | Corn Meal Gems |
)^ cup com meal 1 tablespoon melted buttex 1 cup flour }4 teaspoon salt 1 tablespoon sugar 1 egg Mix and bake as Graham Muffins II. From The Boston Cooking-School Cook Book, 1896, page 110. | |
| Rumford Complete Cook Book (1908) | Corn Meal Griddle Cakes |
1 cup corn meal. Boiling water. 1 tablespoon molasses (if liked). 1 egg. Scald the corn meal with just enough boiling water to it. Let it stand then add flour, salt and molasses. From Rumford Complete Cook Book, 1908, page 148. | |
| The White House Cook Book (1887) | Corn Meal Griddle-cakes |
SCALD two cups of sifted meal, mix with a cup of wheat flour and a teaspoonful of salt. Add three well-beaten eggs; thin the whole with sour milk enough to make it the ... From The White House Cook Book, 1887, page 289. | |
| The White House Cook Book (1887) | Corn Meal Griddle-cakes. |
STIR into one quart of boiling milk three cups of corn meal; after it cools add one cup of white flour, a teaspoonful of salt and three tablespoonfuls of home-made ... From The White House Cook Book, 1887, page 289. | |
| The White House Cook Book (1887) | Corn Meal Gruel |
Two TABLESPOONFULS of fine Indian meal, mixed smooth with cold water, and a saltspoonf ul of salt; add one quart of boiling water and cook twenty minutes. Stir it ... From The White House Cook Book, 1887, page 554. | |
| Rumford Complete Cook Book (1908) | Corn Meal Gruel |
\yi cups water. 1 slightly rounding tablespoon corn meal. Have the water salted and actively boiling, shake the meal it and cook twenty stirring constantly; then turn ... From Rumford Complete Cook Book, 1908, page 246. | |
| The Corn Cook Book (1918) | Corn Meal Gruel |
2 tablespoons corn meal ^ cup Mix corn meal, salt and milk, add boiling water, is free lumps. into a double boiler and cook over hot water two and a half From The Corn Cook Book, 1918, page 19. | |
| Common Sense in the Household (1871) | Corn Meal Muffins |
Mix according to the foregoing receipt, only a little thinner, and bake in rings or small pattypans. All kinds of corn bread should be baked quickly and eaten while hot. From Common Sense in the Household, 1871, page 297. | |
| The Corn Cook Book (1918) | Corn Meal Muffins with Rice |
% cup 2 tablespoons sugar ^ cup hot rice Yi cup 1 egg scalded milk on let stand Add hot rice and mix thoroughly with the tips of fingers, add sifted with and the yolk of ... From The Corn Cook Book, 1918, page 28. | |
| The White House Cook Book (1887) | CORN MEAL MUFFINS. |
ONE cup of flour, one cup of corn meal, two tablespoonfuls of sugar, water to make a thick batter, or sour milk is better; mix at night; in the morning add two ... From The White House Cook Book, 1887, page 284. | |
| Lowney's Cook Book, Illustrated in Colors (1907) | Corn Meal Mush |
1 cup corn meal Salt water, add corn meal, a little at a time, until all is used, boil five minutes, and cook in double boiler three From Lowney's Cook Book, Illustrated in Colors, 1907, page 139. | |
| The Corn Cook Book (1918) | Corn Meal Mush |
Put one quart of boiling water in top of the double add one and one-half teaspoons salt, mix two cups yellow or white corn meal, and one flour, with two cups of cold ... From The Corn Cook Book, 1918, page 15. | |
| The White House Cook Book (1887) | Corn Meal Mush or Hasty Pudding |
PUT two quarts of water into a clean dinner-pot or stew-pan, cover it and let it become boiling hot over the fire; then add a tablespoonful of salt, take off the light ... From The White House Cook Book, 1887, page 301. | |
| Camp Cookery (1910) | Corn Meal Mush.—Mix two |
level tablespoonfuls salt with one quart meal. Bring four quarts of water (for yellow meal, or as much for fresh white meal) to a hard boil in a two-gallon Mix the to ... From Camp Cookery, 1910, page 136. | |
| The Corn Cook Book (1918) | Corn Meal Popovers |
1 cup 3 eggs beaten very Stir corn meal into hot milk, add butter and cool slightly and add eggs, beat mixture two minutes and turn hissing hot well iron gem thirty-five ... From The Corn Cook Book, 1918, page 29. | |
| The Kansas Home Cook-Book (1874) | Corn Meal Pudding |
E. H. T. Cut up a quarter pound butter in one molasses, and warm until the butter is melted. Boil a quart of milk, and while scalding pour in slowly a pint of Indian ... From The Kansas Home Cook-Book, 1874, page 208. | |
| The White House Cook Book (1887) | Corn Meal Puffs |
INTO one quart of boiling milk stir eight tablespoonfuls of Indian meal, four tablespoonfuls of powdered sugar and a teaspoonful of nutmeg; let the whole boil five ... From The White House Cook Book, 1887, page 433. | |
| Mrs. Lincoln's Boston Cook Book (1884) | Corn Meal Slappers, or Griddle-Cakes |
1 pint corn-meal. 1 saltgpoonful salt. 1 teaspoonful butter. 1 teaspoonful sugar. Pour into this mixture boiling milk or water enough to wet the meal. When cool, add two ... From Mrs. Lincoln's Boston Cook Book, 1884, page 125. | |
| The Corn Cook Book (1918) | Corn Meal Sponge Muffins |
Yi cup 1 cup scalded miik Ya cup Add corn meal to scalded milk, add let cook until thickened, cool; add sugar and eggs beaten very light, flour sifted with baking ... From The Corn Cook Book, 1918, page 28. | |
| The Corn Cook Book (1918) | Corn Meal Tapioca Pudding |
J4 cup corn meal ?-< tablespoon ginger Vs cup tapioca ^ cup seeded and shredded raisins 2 tablespoons butter 1>2 1 cup Process: Mix corn meal, tapioca and stir slowly ... From The Corn Cook Book, 1918, page 38. | |
| Mrs. Porter's New Southern Cookery Book (1871) | Corn Meal Waffles |
Ttto eggs, Yolks well beaten, one tablespoonful of butter, one tablespoonful of flour, one teaspoonful of salt, one one of meal twice sifted, half a teaspoonful of soda; ... From Mrs. Porter's New Southern Cookery Book, 1871, page 194. | |
| Buckeye Cookery and Practical Housekeeping (1877) | Corn Meal Waffles |
To the beaten yolks of three eggs, add one quart of sour milk or buttermilk, corn meal to make a batter a little thicker than for pan-cakea, one tea-spoon salt, one of ... From Buckeye Cookery and Practical Housekeeping, 1877, page 330. | |
| Housekeeping in Old Virginia (1879) | Corn Meal Waffles |
One pint of corn meal scalded. While hot add to it, two tablespoonfuls of lard or butter, three well beaten eggs, a cup of boiled rice, a pint of flour, a teasj[X)onful ... From Housekeeping in Old Virginia, 1879, page 65. | |
| Rumford Complete Cook Book (1908) | Corn Meal Waffles |
% cup corn meal. 1y 2 cups boiling water. K cup flour. Cook the corn meal in the boiling water till quite soft; add the set aside to Sift together flour, sugar and ... From Rumford Complete Cook Book, 1908, page 147. | |
| War Economy in Food (1917) | Corn Meal Yeast Bread |
21/^ cups flouiO % cup corn meal, white oi" yellow. liquid. Ys to 1/4 yeast cake. iy2 teaspoons Note.—One-fourth cup of liquid yeast may be used in place of the 14 yeast ... From War Economy in Food, 1917, page 19. | |
| The National Cookery Book (1876) | Corn Muffins |
Warm three pints of milk; stir into it as much corn meal as will make it a thick batter; add two handfuls of wheat flour, two teaspoonfuls of salt, three eggs and a ... From The National Cookery Book, 1876, page 200. | |
| Housekeeping in Old Virginia (1879) | Corn Muffins |
3 eggs, beaten light. 1 pint of buttermilk (if very sour, use less). 1 teacup of cream or milk. 1 small teaspoonful of soda. Lard or butter size of an egg. Meal enough ... From Housekeeping in Old Virginia, 1879, page 65. | |
| Aunt Babette's Cook Book (1889) | Corn Muffins |
One cup of Indian meal, and half a cupful of flour, in which you have sifted two teaspoonfuls of baking powder. Wet this with two cups of sweet milk, add one teaspoonful ... From Aunt Babette's Cook Book: Foreign and Domestic Receipts for the Household, 1889, page 212. | |
| Lowney's Cook Book, Illustrated in Colors (1907) | Corn Muffins |
1 cup corn meal; add sugar, yolks well beaten, flour mixed and sifted with corn meal, baking powder and salt, milk and beaten whites. Bake in buttered muffin tins ... From Lowney's Cook Book, Illustrated in Colors, 1907, page 192. | |
| Fifty-Two Sunday Dinners (1913) | Corn Muffins |
1 cup corn meal. ¥4 teaspoon salt. 1 cup white flour. 1 cup thin cream or milk. 4 teaspoons baking powder. 2 eggs beaten very light. Y4 cup sugar. 2 tablespoons ... From Fifty-Two Sunday Dinners, 1913, page 185. | |
| The Corn Cook Book (1918) | Corn Muffins |
1 cup yellow corn meal 1 cup 1J4 cups sweet milk separately Cream the butter; add sugar gradually to lightly and and add alternately with in the beaten whites. in hot iron gem From The Corn Cook Book, 1918, page 28. | |
| The Dixie Cook-Book (1883) | Corn Murrins |
One quart sifted Indian meal, a heaping tea-spoon butter, one quart milk, a salt-spoon salt, a third cup yeast, a tablespoon of molasses; let it rise four or five hours, ... From The Dixie Cook-Book, 1883, page 49. | |
| Two Hundred and Seventy-Five War-Time Recipes (1918) | Corn Mush Bread |
1 c liquid in double Cool and add 3^ c liquid }/^ Fleischmann yeast cake in 34 c Let rise, and when sponge is light add white flour to knead (about 2 c). Let rise, shape, let rise and bake. From Two Hundred and Seventy-Five War-Time Recipes, 1918, page 11. | |
| Buckeye Cookery and Practical Housekeeping (1877) | Corn Muss |
Put fresh water in a kettle to boil, salt to suit the taste; when it begins to boil stir in the meal, letting it sift through the fingers slowly to prevent lumps, adding ... From Buckeye Cookery and Practical Housekeeping, 1877, page 34. | |
| The Dixie Cook-Book (1883) | Corn Muss |
Put four quarts fresh water in a kettle to boil, salt to suit the taste; when it begins to boil stir in one and one-half quarts meal, letting it sift through the’ ... From The Dixie Cook-Book, 1883, page 50. | |
| Buckeye Cookery and Practical Housekeeping (1877) | Corn OvsrErs |
Mix well together one quart grated sweet corn, two tea-cups sweet milk, one tea-cup flour, one tea-spoon butter, two eggs well beaten; season with pepper and salt, and ... From Buckeye Cookery and Practical Housekeeping, 1877, page 39. | |
| The International Cook Book (1906) | Corn Pancakes |
Have a pint cold water and half pint cold milk in a saucepan; season with half teaspoon salt and let come to a boil, then add half pint cracked wheat, mix well with a ... From The International Cook Book, 1906, page 202. | |
| The Kansas Home Cook-Book (1874) | Corn Patties |
Take a coarse grater, and grate green corn, To every quart add three eggs and one pint thicken with to a stiff batter, and fry in lard mixed with butter and salt. From The Kansas Home Cook-Book, 1874, page 89. | |
| The Corn Cook Book (1918) | Corn Pone |
To one quart of white (southern milled) add one and one-half one lard, and sufficient scalded milk and (equal parts) to make a mixture that can be molded with^the hands ... From The Corn Cook Book, 1918, page 18. | |
| The National Cookery Book (1876) | Corn Pre |
To one pint of raw corn, grated, add a cupful of cream o1 milk, butter the size of an egg, salt and pepper to taste. Lin a pudding dish with paste as for oyster pie, ... From The National Cookery Book, 1876, page 165. | |
| The New England Cook Book, or Young Housekeeper's Guide (1836) | Corn Pudding |
Grate a cup and a half of green corn, mix a quart of milk, four beaten eggs, and half a grated; melt a piece of butter of the size of a hen's egg, and it in. it one ... From The New England Cook Book, or Young Housekeeper's Guide, 1836, page 91. | |
| Mrs. Putnam's Receipt Book; and Young Housekeeper's Assistant (1849) | Corn Pudding |
Take eighteen ears of sweet corn, cut down lengthwise and scraped from the cobs, about a pint of milk, and three eggs; put in sugar and salt to the taste. Bake it three hours slowly. From Mrs. Putnam's Receipt Book; and Young Housekeeper's Assistant, 1849, page 115. | |
| Housekeeping in Old Virginia (1879) | Corn Pudding |
, 3 eggs, whites and yolks beaten separately. 3 tablespoonfuls melted butter. 1 dessertspoonful white sugar. 1 heaping teaspoonful cornstarch or flour. 6 ears of com. ... From Housekeeping in Old Virginia, 1879, page 250. | |
| What Mrs. Fisher Knows About Old Southern Cooking (1881) | Corn Pudding |
Take one dozen ears of corn and grate from the cob. Beat four eggs light and add a pint of sweet milk and a of salting and peppering to Beat lightly, place in a deep ... From What Mrs. Fisher Knows About Old Southern Cooking, 1881, page 69. | |
| The White House Cook Book (1887) | Corn Pudding |
THIS is a Virginia dish. Scrape the substance out of twelve ears of tender, green, uncooked corn (it is better scraped than grated, as you do not get those husky ... From The White House Cook Book, 1887, page 231. | |
| The Boston Cooking-School Cook Book (1896) | Corn Pudding |
2 cups popped corn, finely pounded % cup brown sugar 3 cups milk 1 tablespoon butter 3 eggs, slightly beaten ^ teaspoon salt Scald milk, pour over corn, and let stand ... From The Boston Cooking-School Cook Book, 1896, page 460. | |
| Aunt Sammy's Radio Recipes (1927) | Corn Pudding |
2 cups fresh or canned corn, or dried corn soaked and cooked. Beat the eggs and mix all the ingredients. Pour into a buttered baking dish and place in the oven in a pan ... From Aunt Sammy's Radio Recipes, 1927, page 21. | |
| The National Cookery Book (1876) | Corn Puppint |
(y ears O ree col add t L < 1 orn a teac of cre O01 1 lump butter about th zi | i l a teaspoo! s M ill together b p dis yr an hour and ha lo be eaten as a i utter, ... From The National Cookery Book, 1876, page 164. | |
| Housekeeping in Old Virginia (1879) | Corn Put up in Brine |
Late as possible in the fall prepare tender roasting ears for winter use. Strip off the outer shuck, leaving the inner, silky ones next to the grain. Have ready a nice ... From Housekeeping in Old Virginia, 1879, page 262. | |
| The Dixie Cook-Book (1883) | Corn Rotts |
One pint of corn meal, two table-spoons sugar, one tea-spoon salt, one pint boiling milk; stir all together and let stand till cool. Add three eggs well beaten, and bake ... From The Dixie Cook-Book, 1883, page 49. | |
| The National Cookery Book (1876) | Corn Rusks |
One pint of Indian meal, scalded with one quart of boiling milk, half a teacupful of melted lard or butter, a little salt and three eggs. Stiffen the batter with wheat ... From The National Cookery Book, 1876, page 201. | |
| The Picayune Creole Cook Book (1901) | Corn Salad |
Mache ou Doucette This is a delicious variety of corn, and is much used for salads during the winter and early spring months in New Orleans. The Corn Salad, for that is ... From The Picayune Creole Cook Book, 1901, page 221. | |
| The Corn Cook Book (1918) | Corn Salad |
2 cups freshly boiled green corn 4 young onions or 2 tablespoons y2 green or red chives Cut freshly the cob, add pepper and onion finely chopped, toss lightly and ... From The Corn Cook Book, 1918, page 55. | |
| The Corn Cook Book (1918) | Corn Southern Style |
2 cups cooked or can of % teaspoon pepper slightly beaten V/^ tablespoons melted Mix the in the order given, a buttered pudding dish and bake until mixture is firm. From The Corn Cook Book, 1918, page 49. | |
| The Picayune Creole Cook Book (1901) | Corn Starch |
Wash the asparagus, tie it in a bunch and put in a saucepan of boiling water. Let it boil gently for about three-quarters of an hour, or until perfectly tender. Take it ... From The Picayune Creole Cook Book, 1901, page 39. | |
| Housekeeping in Old Virginia (1879) | Corn Starch Cake |
1^ cups corn starch. 1 cup milk, perfectly sweet. I" teaspoonful cream tartar. Beat the sugar and butter together. Dissolve the soda and corn starch in the milk; put the ... From Housekeeping in Old Virginia, 1879, page 321. | |
| The Kansas Home Cook-Book (1874) | Corn Starch for the Above |
Three even tablespoons corn starch, three All leading Hotels in Kansas are using Richards' Queen* large tablespoons sugar, one pint milk, butter the egg, salt, vanilla From The Kansas Home Cook-Book, 1874, page 180. | |
| Fifty-Two Sunday Dinners (1913) | Corn Starch Loaf Cake |
34 cup Cottolene. 2 cups flour. 2 cups fine sugar. 14 tablespoons baking powder. 1 cup milk. Whites 5 eggs beaten stiff. 1 cup corn starch. Y4 teaspoon salt. 1 teaspoon ... From Fifty-Two Sunday Dinners, 1913, page 72. | |
| The Corn Cook Book (1918) | Corn Timbales |
^2 cup soft bread crumbs hot green corn or can H teaspoon pepper of corn Melt butter in a saucepan, add onion and pepper finely chopped, cook five minutes without ... From The Corn Cook Book, 1918, page 51. | |
| The Creole Cookery Book (1885) | Corn Wafers |
One pint of meal, 1 gill of milk, 1 gill of water, 1 dessert-. spoonful of butter and a pinch of salt; bake a light brown. From The Creole Cookery Book, 1885, page 114. | |
| Two Hundred and Seventy-Five War-Time Recipes (1918) | Corn Yeast Rolls |
1 c milk or water Y^ Fleischmann yeast cake 13^ c white corn meal 1 ^g^ white About 13^ c white flour Mix as standard yeast bread and shape as From Two Hundred and Seventy-Five War-Time Recipes, 1918, page 13. | |
| Foods That Will Win the War and How to Cook Them (1918) | Corn, Rye and Whole Wheat Fruit Muffins |
4 cup boiling water 4 cup raisins cut in halves 1 cup whole wheat fiour 1 cup rye flour Scald meal with boiling water, mix soda and molasses. Mix dry ingredients, mix ... From Foods That Will Win the War and How to Cook Them, 1918, page 34. | |
| Gulf City Cook Book (1878) | Corn-bread |
Three eggs beaten separately, two cups of sour milk or butter-milk, one in water, one table-spoonful of white sugar, one tea-spoonful of salt, and corn-meal enough to make a thin batter. From Gulf City Cook Book, 1878, page 126. | |
| Gulf City Cook Book (1878) | Corn-cakes |
One pint of sifted cornmeal, one tea-spoonful of salt, two spoonfuls of butter, four table-spoonfuls of cream, two eggs well beaten; add milk until it is a thin batter. in pans. From Gulf City Cook Book, 1878, page 125. | |
| Corn Meal for Breakfast, Dinner, Supper (1917) | Corn-Meal and Fig Pudding |
yi cup com meal yi cup chopped figs 5^ cup molasses i ^^% 3 cups milk Cook the corn meal with the milk, add the molasses, figs, and When the mixture is cool, add the ... From Corn Meal for Breakfast, Dinner, Supper, 1917, page 28. | |
| Manual for Army Cooks (1896) | Corn-meal and Rye Bread |
2 quarts corn meal. 2 quarts rye flour. ½ pint molasses. i pint strong fresh yeast; tepid water. Sift the corn meal and rye flour into a deep pan or bowl; mix them ... From Manual for Army Cooks, 1896, page 159. | |
| Corn Meal for Breakfast, Dinner, Supper (1917) | Corn-Meal Bannock |
2 cups milk y^ cup com meal Cook in a double boiler the milk, corn meal, and until it reaches the consistency of thick cream. From Corn Meal for Breakfast, Dinner, Supper, 1917, page 35. | |
| Manual for Army Cooks (1896) | Corn-meal Batter Cakes |
1 quart sour milk. 2 eggs, beaten. 2 teaspoonfuls salt. 1 teaspoonful soda in sufficient hot water to dissolve it. Mix in enough sifted meal to make a thin batter. Cook ... From Manual for Army Cooks, 1896, page 164. | |
| Corn Meal for Breakfast, Dinner, Supper (1917) | Corn-Meal Boston Bread |
i>^ cups com meal ^ cup molasses i>^ cups whole wheat i% cups buttermilk I tablespoon cooking oil i^i cups raisins and lyi teaspoons soda nuts, mixed Mix together all ... From Corn Meal for Breakfast, Dinner, Supper, 1917, page 34. | |
| War Economy in Food (1917) | Corn-meal Bread |
coi'n meal. 2 cups milk. 1 tablespoon melted fat. Mix and sift the dry ingredients. Combine the milk, beaten egg, and melted fat, and add to the dry ingredients. Mix ... From War Economy in Food, 1917, page 23. | |
| Corn Meal for Breakfast, Dinner, Supper (1917) | Corn-Meal Crullers |
1 cup milk J/2 teaspoon salt }^ cup sugar J/2 teaspoon mace }4 cup flour Scald half of the milk in a double boiler, add half of the com meal, and stir until thick. Add ... From Corn Meal for Breakfast, Dinner, Supper, 1917, page 30. | |
| Common Sense in the Household (1871) | Corn-Meal Crumpets |
1 quart Indian meal. " boiled milk. 4 tablespoonfuls yeast. " 2 heaping tablespoonfuls lard or butter, or half-and-half. Scald the meal with the boiUng milk, and let it ... From Common Sense in the Household, 1871, page 298. | |
| Corn Meal for Breakfast, Dinner, Supper (1917) | Corn-Meal Doughnuts |
I cup scalded milk teaspoon cinnamon teaspoons baking I cup sugar 3 cups flour Cover meal with scalded milk, add egg, butter, salt, cinnamon, baking powder, and ... From Corn Meal for Breakfast, Dinner, Supper, 1917, page 30. | |
| Corn Meal for Breakfast, Dinner, Supper (1917) | Corn-Meal Dressing |
I cup corn-bread crumbs i small onion chopped I cup stale bread crumbs I cup chopped celery i cup boiling water Pepper, salt, and sage Mix dry ingredients thoroughly, ... From Corn Meal for Breakfast, Dinner, Supper, 1917, page 22. | |
| Common Sense in the Household (1871) | Corn-meal Flapjacks |
1 quart sour or buttermilk. 2 eggs, beaten light. " 2 tablespoonfuls molasses. " lard, melted. ^ cup flour. Meal to make a batter a trifle thicker than flannel cakes. ... From Common Sense in the Household, 1871, page 302. | |
| Corn Meal for Breakfast, Dinner, Supper (1917) | Corn-Meal Fruit Gems |
2 tablespoons melted fat I cup wheat flour i cup raisins Mix dry ingredients, add the beaten, fat, and raisins that have been floured. From Corn Meal for Breakfast, Dinner, Supper, 1917, page 32. | |
| Corn Meal for Breakfast, Dinner, Supper (1917) | Corn-Meal Fruit Scones |
lyi cups floiuI ^zg and i yolk >^ cup milk yi cup seeded raisins the dry ingredients together, add raisins, beaten ^gZ^ sugar, and sufficient milk to make a soft dough. From Corn Meal for Breakfast, Dinner, Supper, 1917, page 28. | |
| Larkin Housewives' Cook Book (1915) | Corn-Meal Gems |
Sift together one-half cup Larkin Bread Flour and one cup Larkin Corn-Meal, two teaspoons Larkin Baking Powder, oneand one in one cup one well-beaten egg, and two melted ... From Larkin Housewives' Cook Book, 1915, page 61. | |
| Corn Meal for Breakfast, Dinner, Supper (1917) | Corn-Meal Ginger Bread |
i teaspoon cinnamon I cup white flour yi teaspoon cloves 1 teaspoon soda i cup sour milk i cup molasses 2 teaspoons ginger the dry ingredients. Mix the milk, butter, and ... From Corn Meal for Breakfast, Dinner, Supper, 1917, page 31. | |
| War Economy in Food (1917) | Corn-meal Gingerbread |
1 cup corn meal. 1 cup wheat floiu*. 1 teaspoon soda. 2 teaspoons ginger. 1 teaspoon cinnamon. ^2 teaspoon cloves. 1 cup sour milk. 1 cup molasses. shortening. eo«-^ ... From War Economy in Food, 1917, page 30. | |
| Larkin Housewives' Cook Book (1915) | Corn-meal Griddle-Cakes |
Scald one cup corn-meal with one cup boiling water, beat until smooth, thin with one pint buttermilk, add one teaspoon salt, one egg beaten light, one teaspoon soda, and ... From Larkin Housewives' Cook Book, 1915, page 67. | |
| Corn Meal for Breakfast, Dinner, Supper (1917) | Corn-Meal Molasses Cookies |
yi cup com meal yi teaspoon soda ^ cup flour yi cup molasses % teaspoon ginger 3 tablespoons shorten2 teaspoons cinnamon ing Water to make a stiff 1 egg dough Boil ... From Corn Meal for Breakfast, Dinner, Supper, 1917, page 29. | |
| Corn Meal for Breakfast, Dinner, Supper (1917) | Corn-Meal Muffins |
J/2 cup com meal J4 cup boiling water }4 cup milk J^ cup flour Pour boiling water over meal, add the butter, and let stand baking pov/der, and salt, and add the ... From Corn Meal for Breakfast, Dinner, Supper, 1917, page 18. | |
| Corn Meal for Breakfast, Dinner, Supper (1917) | Corn-Meal Mush |
in Fireless Cooker I aip com meal 3 cups water Stir the meal slowly into the boiling salted water, being careful that lumps do not form. Allow mixture to boil slowly 10 ... From Corn Meal for Breakfast, Dinner, Supper, 1917, page 34. | |
| Corn Meal for Breakfast, Dinner, Supper (1917) | Corn-Meal Pancakes |
^ cup flour Sift together the com meal, flour, baking powder, and Mix the milk and melted butter. Combine the two mixtures and bake on hot, greased griddle. From Corn Meal for Breakfast, Dinner, Supper, 1917, page 20. | |
| Common Sense in the Household (1871) | Corn-meal Pone |
1 quart Indian meal. A little lard, melted. Cold water to make a soft dough. Mould with the hands into thin oblong * cakes, lay in a •well-greased pan, and bake very ... From Common Sense in the Household, 1871, page 300. | |
| Corn Meal for Breakfast, Dinner, Supper (1917) | Corn-Meal Pones |
^ cup water 2 tablespoons lard % teaspoon soda 1 cup buttermilk Sift the meal, soda, and salt, add the lard, and when mixture is smooth stir in the milk and water. Mix ... From Corn Meal for Breakfast, Dinner, Supper, 1917, page 25. | |
| Corn Meal for Breakfast, Dinner, Supper (1917) | Corn-Meal Puffs |
4 tablespoons meal I pint milk 14, teaspoon nutmeg Into the boiling milk stir the meal, sugar, and nutmeg. From Corn Meal for Breakfast, Dinner, Supper, 1917, page 27. | |
| Corn Meal for Breakfast, Dinner, Supper (1917) | Corn-Meal Raisin Gems |
teaspoons baking I tablespoon sugar i cup flour yi cup raisins lyi cups hot milk i ^g% Mix corn meal with sugar, salt, butter, and milk. Cool, add raisins, flour sifted ... From Corn Meal for Breakfast, Dinner, Supper, 1917, page 29. | |
| Corn Meal for Breakfast, Dinner, Supper (1917) | Corn-Meal Rolls |
J/2 cup mashed potatoes ij5^ cups flotir i tablespoon fat ^ cup milk Sift the dry ingredients. Add mashed potatoes, milk, and melted fat, mixing well to make a soft ... From Corn Meal for Breakfast, Dinner, Supper, 1917, page 37. | |
| Corn Meal for Breakfast, Dinner, Supper (1917) | Corn-Meal Souffle |
I cup com-meal mush i teaspoon baking powder 1 cup sweet milk y2 cup grated cheese Make mush as directed on page Add the baking powder, salt, well-beaten yolks of eggs, and cheese, mixing From Corn Meal for Breakfast, Dinner, Supper, 1917, page 35. | |
| Corn Meal for Breakfast, Dinner, Supper (1917) | Corn-Meal Sticks |
yi teaspoon soda I ^'gg Buttermilk to make a soft batter Mix ingredients as with other corn breads, adding teaspoon sugar if desired. Grease the stick pans well and have ... From Corn Meal for Breakfast, Dinner, Supper, 1917, page 25. | |
| Corn Meal for Breakfast, Dinner, Supper (1917) | Corn-Meal Sweet-Potato Bread |
2>^ quarts fine corn meal i pint mashed sweet lyi quarts white flour potatoes 2 teaspoons salt i cake yeast Mix I pint each of the corn meal and flour. Add warm water to ... From Corn Meal for Breakfast, Dinner, Supper, 1917, page 35. | |
| Corn Meal for Breakfast, Dinner, Supper (1917) | Corn-Meal Tamale Pie |
i onion 6 cups water 2 cups tomatoes I tablespoon fat i pound hamburger steak Salt and pepper Make a mush by stirring the corn meal and i>^ teaspoons the boiling water. From Corn Meal for Breakfast, Dinner, Supper, 1917, page 21. | |
| Corn Meal for Breakfast, Dinner, Supper (1917) | Corn-Meal Waffles |
i>^ cups flour i>^ cups milk Sift together the corn meal, flour, baking powder, and Add the well-beaten yolks of eggs to the milk and melted butter. From Corn Meal for Breakfast, Dinner, Supper, 1917, page 20. | |
| Corn Meal for Breakfast, Dinner, Supper (1917) | Corn-Meal Yeast Bread |
i>^ cups milk I tablespoon fat yi cake compressed yeast i cup corn meal I tablespoon sugar 2 cups wheat flour i>^ teaspoons salt Put \yi cups milk, the corn meal, sugar, ... From Corn Meal for Breakfast, Dinner, Supper, 1917, page 16. | |
| Gulf City Cook Book (1878) | Corn-patties |
Take six ears of boiled corn; cut off from the cob by dividing the grains and scraping cutting; season with pepper and salt. Mix with the yelks of four eggs well beaten, ... From Gulf City Cook Book, 1878, page 97. | |
| The Dixie Cook-Book (1883) | Corn-SrarcH CAKE |
Two coffee-cups pulverized sugar, three-fourths cup butter, cup corn starch dissolved in a cup of sweet milk, two cups flour, whites of seven eggs, two tea-spoons cream ... From The Dixie Cook-Book, 1883, page 72. | |
| Buckeye Cookery and Practical Housekeeping (1877) | Corn-Srarco Cake |
Two coffee-cups pulverized sugar, three-fourths cup butter, cup corn starch dissolved in a cup of sweet milk, two cups flour, whites of seven eggs, two tea-spoons cream ... From Buckeye Cookery and Practical Housekeeping, 1877, page 52. | |
| Mrs. Porter's New Southern Cookery Book (1871) | Corn-staech Cakes |
OxE cupful each of butter, sweet milk and cornstarch, two cupsful each of sugar and flour, whites of five eggs beaten to a stiff" froth, two teaspoonsful of cream of ... From Mrs. Porter's New Southern Cookery Book, 1871, page 226. | |
| Gulf City Cook Book (1878) | Corn-starch Cake |
One quarter of a pound of corn-starcb, one quarter of a pound of flour, half a pound of butter, one half pound of sugar, and the whites of eight eggs. Rub one ... From Gulf City Cook Book, 1878, page 132. | |
| Gulf City Cook Book (1878) | Corn-starch Cake |
fourths pound of fourths pound of six three fourths pound of corn-starch, and one fourth pound of flour. Beat into it one egg at a Flavor with lemon—a fresh lemon is best. From Gulf City Cook Book, 1878, page 144. | |
| The Boston Cooking-School Cook Book (1896) | Corn-starch Cake |
2 cups sugar Whites 5 eggs 1 cup milk % teaspoon vanilla or 1 cup corn-starch }4 teaspoon almond extract Follow recipe for mixing butter cakes. This mixture makes two loaves. From The Boston Cooking-School Cook Book, 1896, page 596. | |
| Mrs. Rorer's Philadelphia Cook Book (1886) | Corn-starch Custard |
* the yolks of the eggs and the sugar together until very the whites to a stiff froth, then stir them carefully into the yolks and the a cold milk, then stir it into the ... From Mrs. Rorer's Philadelphia Cook Book, 1886, page 437. | |
| Mrs. Porter's New Southern Cookery Book (1871) | Corn-starch Dainties |
The whites of twelve eggs, three cupsful each of sugar, one cupful each of corn-starch, milk and butter, one teaspoonful of soda and two of tartar; to and in a pan in a ... From Mrs. Porter's New Southern Cookery Book, 1871, page 236. | |
| Aunt Babette's Cook Book (1889) | Corn-starch Meringue Pudding |
Heat one quart of rich milk in a f arnia kettle, leave out just enough cold milk to dissolve three tablespoonfuls of corn-starch. When the milk begins to boil stir in ... From Aunt Babette's Cook Book: Foreign and Domestic Receipts for the Household, 1889, page 283. | |
| Common Sense in the Household (1871) | Corn-Starch Meringue. *^ |
I cup sugar. 4 teaspoonfuls corn-starch. ^ cup fruit-jelly or jam. tlie milk to boiling, and stir in the corn-starch, "which has previously been dissolved in a little ... From Common Sense in the Household, 1871, page 389. | |
| Aunt Babette's Cook Book (1889) | Corn-starch Pudding |
Heat one quart of milk to boiling point in a farina kettle, leave out just enough cold milk to dissolve three tablespoonfuls of corn-starch. When the milk begins to ... From Aunt Babette's Cook Book: Foreign and Domestic Receipts for the Household, 1889, page 282. | |
| Common Sense in the Household (1871) | Corn-Starch Pudding. *^ |
4 tablespoonfuls corn-starch. 4 eggs—whites and yolks separate. Nutmeg and cinnamon. Dissolve the corn-starch in a little cold milk, and having heated the rest of the ... From Common Sense in the Household, 1871, page 389. | |
| Buckeye Cookery and Practical Housekeeping (1877) | Corn-staRcH Puppine |
One pint sweet milk, whites of three eggs, two table-spoons corn starch, three of sugar, and a little salt. Put the milk in a pan or small bucket set in a kettle of hot ... From Buckeye Cookery and Practical Housekeeping, 1877, page 202. | |
| The Dixie Cook-Book (1883) | Corn-starcH Puppine |
One pint sweet milk, whites of three eggs, two tablespoons cornstarch, three of sugar, and a little salt. Put the milk in a pan or small bucket, set in a kettle of hot ... From The Dixie Cook-Book, 1883, page 233. | |
| Mrs. Hale's New Cook Book (1857) | Corn.—Cut |
the green corn from the cob; put it in the pot with water enough to cover it; let it stew till the corn is nearly done. Then cut up the chicken, put it with the corn, ... From Mrs. Hale's New Cook Book, 1857, page 211. | |
| Camp Cookery (1910) | Corn.—If |
you happen to camp near a farm in the "roasting-ear" season, you are in great luck. The quickest way to roast an ear of corn is to cut off the butt ear closely, so the ... From Camp Cookery, 1910, page 145. | |
| Housekeeping in Old Virginia (1879) | Cornfield or Black Eye Peas |
Shell early in the morning, throw into water till an hour before dinner, when put into boiling water, covering close while cooking. Add a little salt, just before taking ... From Housekeeping in Old Virginia, 1879, page 262. | |
| The National Cookery Book (1876) | Cotp Tomato Kercuup |
Skin and remove the seeds from half a peck of ripe tomatoes, and chop them up; add two sticks of grated horse-radish; three F minced very fine; two red peppers, without ... From The National Cookery Book, 1876, page 283. | |
| The Good Housekeeper (1841) | Cranberry and Rice Jelly |
Boil and press the fruit, strain the juice, and, by degrees, mix into as much ground rice as will, when boiled, thicken to a jelty; boil it gently, stirring it, and ... From The Good Housekeeper, 1841, page 94. | |
| The Corn Cook Book (1918) | Cream Corn Meal Gems |
lA cup corn meal H teaspoon 1 cup 34 cup cream Qgg, lightly beaten 2 tablespoons sugar Mix and the dry add gradually, the egg, beat well; bake in buttered gem cups ... From The Corn Cook Book, 1918, page 29. | |
| Mrs. Rorer's Philadelphia Cook Book (1886) | Cream Corn-starch Pudding |
YZ cup of sugar 4 even tablespoonfuls of corn-starch Make the same as Chocolate Pudding, omitting the chocolate, and adding the vanilla to the whole pudding. From Mrs. Rorer's Philadelphia Cook Book, 1886, page 415. | |
| Mrs. Rorer's Philadelphia Cook Book (1886) | Cream Macaroni |
(Mrs. S. W. R. Williams, of Philadelphia) For a dish holding three pints, one-half pound of spighetti will be required. Have ready a kettle full of boiling salted the ... From Mrs. Rorer's Philadelphia Cook Book, 1886, page 373. | |
| The White House Cook Book (1887) | Cream of Asparagus |
FOR making two quarts of soup, use two bundles of fresh asparagus. Cut the tops from one of the bunches and cook them twenty minutes in salted water, enough to cover ... From The White House Cook Book, 1887, page 50. | |
| Mary Elizabeth's War Time Recipes (1918) | Cream of Corn |
2 quarts milk 1 can corn 8 tablespoons corn flour 1 cup sweet cream Make a cream sauce by melting the butter, adding the flour, and then slowly the milk, stirring so it ... From Mary Elizabeth's War Time Recipes, 1918, page 53. | |
| The International Cook Book (1906) | Cream of Corn, New Orleans |
Pampano. Meuniere (1982) Potatoes, Be"arnaise (593) Noix of Beef, Braise Bourgeoise (1871) Roast Squabs (831) Lettuce Salad (148) Ice Cream, Souveraine (191) 2235. CREAM ... From The International Cook Book, 1906, page 686. | |
| The International Cook Book (1906) | Cream of Green Corn, Tomatee |
Fried Filets of Sole, Tartare Sauce (487) Lamb Steaks, Zahn Potatoes, Bignon (403) Stewed Sweet Red Peppers (959) Celery Salad, Mayonnaise (69) Vanilla Ice Cream (52) ... From The International Cook Book, 1906, page 900. | |
| The Boston Cooking-School Cook Book (1896) | Cream of Lima Beans |
Soak one cup dried beans over night, drain, and cook in boiling salted water until soft; drain, add three-fourths cup cream, and season with butter and salt Reheat before From The Boston Cooking-School Cook Book, 1896, page 343. | |
| The White House Cook Book (1887) | Cream of Spinach |
PICK, wash and boil enough spinach to measure a pint, when cooked, chopped and pounded into a soft paste. Put it into a stewpan with four ounces of fresh butter, a ... From The White House Cook Book, 1887, page 46. | |
| Fifty-Two Sunday Dinners (1913) | Cream of Spinach |
¥% peck spinach. 2 cups milk. 6 cups cold water. 2 slices onion. 4 small bay leaf. 8 tablespoons flour. 14 teaspoons salt. 14 cup heavy cream. 8 tablespoons Cottolene. ... From Fifty-Two Sunday Dinners, 1913, page 73. | |
| Mary Elizabeth's War Time Recipes (1918) | Cream of Tomato and Pea X |
1 pint tomatoes (either fresh or canned) ¥Y% pound peas (dried) 1 onion Celery tops Use the yellow split peas; soak overnight. Cook the peas in one pint of water, one ... From Mary Elizabeth's War Time Recipes, 1918, page 43. | |
| Boston School Kitchen Text-Book (1887) | Cream Rice Pudding |
spk. Pick over and wash the Put it in a shallow baking-dish. Dissolve the sugar and in the add the nutmeg, and pour it over the rice. Bake slowly the first lialf hour, ... From Boston School Kitchen Text-Book, 1887, page 225. | |
| Mrs. Rorer's Philadelphia Cook Book (1886) | Cream Sauce with Mushrooms |
a Cream Sauce, add one cup of fresh mushrooms chopped fine, or the same quantity of canned mushrooms, and cook over boiling water ten minutes. If canned mushrooms are ... From Mrs. Rorer's Philadelphia Cook Book, 1886, page 241. | |
| The Dixie Cook-Book (1883) | Creamed Cabbage |
Slice as for cold slaw and stew in a covered sauce-pan till tender; drain it, return to sauce-pan, add a gill or more of rich cream, one ounce of butter, pepper and salt ... From The Dixie Cook-Book, 1883, page 335. | |
| The Good Housekeeping Woman's Home Cook Book (1909) | Creamed Carrots |
Scrape the carrots and cut in slices one-fourth of an inch thick. Let them, lie in cold water an hour before cooking. Boil till tender in salted water, drain and pour ... From The Good Housekeeping Woman's Home Cook Book, 1909, page 346. | |
| The Boston Cooking-School Cook Book (1896) | Creamed Cauliflower |
Remove leaves, cut off stalk, and soak thirty minutes (head down) in cold water to cover. Cook (head up) twenty minutes or until soft in boiling salted water; drain, ... From The Boston Cooking-School Cook Book, 1896, page 347. | |
| The Picayune Creole Cook Book (1901) | Creamed Celery |
Célert @ la Creme 1 Pint of Cut Celery. 1 Cupful of Milk or Cream. 1 Tablespoonful ee 1 Tablespoonful Cut: fresh, crisp celery into inch pieces, until you have a pint ... From The Picayune Creole Cook Book, 1901, page 217. | |
| Fifty-Two Sunday Dinners (1913) | Creamed Celery |
Wash, scrape and cut celery in one-half inch pieces. Cook in boiling salted water until tender; drain. (There should be two cups.) Cut a slice from the stem end of one ... From Fifty-Two Sunday Dinners, 1913, page 33. | |
| Fifty-Two Sunday Dinners (1913) | Creamed Celery |
Wash, scrape and cut celery in one-half inch pieces; there should be two cups. Cover with boiling salted water and cook until tender. Drain and reheat in one and one-fourth cups of From Fifty-Two Sunday Dinners, 1913, page 155. | |
| The Corn Cook Book (1918) | Creamed Corn au Gratin |
1 teaspoon sugar rich milk 2 cups green corn cut from cob ^ cup cracker crumbs Few grains cayenne ^ cup add sugar and gradually milk. Cook one minute and stir until ... From The Corn Cook Book, 1918, page 52. | |
| Fifty-Two Sunday Dinners (1913) | Creamed New. Potatoes |
Cut two and one-half cups cold, boiled new potatoes in one-half inch cubes. Add one and one-half cups White Sauce. Season highly with salt and white pepper, and reheat ... From Fifty-Two Sunday Dinners, 1913, page 124. | |
| Fifty-Two Sunday Dinners (1913) | Creamed Onions |
Remove the skins from one dozen medium-sized onions, under water — to prevent the odor from penetrating the fingers—or grease the fingers before beginning to peel them. ... From Fifty-Two Sunday Dinners, 1913, page 159. | |
| The White House Cook Book (1887) | Creamed Parsnips |
BOIL tender, scrape and slice lengthwise. Put over the fire with two tablespoonfuls of butter, pepper and salt and a little minced parsley. Shake until the mixture ... From The White House Cook Book, 1887, page 226. | |
| The Boston Cooking-School Cook Book (1896) | Creamed Peas |
Drain Boiled Peas, and to two cups peas add three-fourths cup White Sauce II. Canned peas are often drained, rinsed, and reheated in this way. From The Boston Cooking-School Cook Book, 1896, page 356. | |
| Housekeeping in Old Virginia (1879) | Creamed Potatoes |
Peel and boil white mealy potatoes, till perfectly done. Take out one at a time from the saucepan, which must be left on the fire. With a large spoon, mash perfectly ... From Housekeeping in Old Virginia, 1879, page 255. | |
| The Boston Cooking-School Cook Book (1896) | Creamed Potatoes |
Reheat two cups cold boiled potatoes, cut in dice, in one and one-half cups White Sauce I. From The Boston Cooking-School Cook Book, 1896, page 381. | |
| Lowney's Cook Book, Illustrated in Colors (1907) | Creamed Potatoes |
Cut two cups cold boiled potatoes in very thin slices, or in cubes. Add one cup white sauce. Season highly and reheat in double in hot sprinkled with finely chopped ... From Lowney's Cook Book, Illustrated in Colors, 1907, page 133. | |
| Two Hundred and Seventy-Five War-Time Recipes (1918) | Creamed Potatoes |
2 c potato cubes Melt butter, add flour, then the milk and when at the point the potato which should be left over, cooked potato. From Two Hundred and Seventy-Five War-Time Recipes, 1918, page 47. | |
| The Boston Cooking-School Cook Book (1896) | Creamed Turnip |
Wash turnips, and cut in one-half inch cubes. Cook three cups cubes in boiling salted water twenty minutes, or until soft. Drain, and add one cup White Sauce I. From The Boston Cooking-School Cook Book, 1896, page 362. | |
| The Picayune Creole Cook Book (1901) | Creamed Turnips |
Navets @ la Créme. 6 Turnips. A Cream Sauce. Cut large turnips in quarters for this dish. Small ones may be boiled whole. When tender, drain and put into a colander and ... From The Picayune Creole Cook Book, 1901, page 243. | |
| Larkin Housewives' Cook Book (1915) | Creamy Rice Pudding |
To one quart new milk add washed in Add tablespoons sugar and a pinch of salt. From Larkin Housewives' Cook Book, 1915, page 92. | |
| Foods That Will Win the War and How to Cook Them (1918) | Creole Rice |
tablespoons savory drip14 cups tomato juice and pulp pings tablespoons chopped green pepper tablespoon chopped olives cup of rice Wash rice and soak in water 30 minutes. ... From Foods That Will Win the War and How to Cook Them, 1918, page 90. | |
| Rumford Complete Cook Book (1908) | Creole Tomatoes |
4 large tomatoes. Salt and cayenne. 2 green peppers, finely 1 cup milk and cream. Cut the tomatoes in halves crosswise; lay cut side up in a baking-pan and sprinkle with ... From Rumford Complete Cook Book, 1908, page 88. | |
| La Cuisine Creole (1885) | Cucumber and Onion Pickle |
Take a dozen fine crisp cucumbers and four large onions. Cut both in thick slices, sprinkle salt and pepper on them, and let them stand. Next day drain them well and ... From La Cuisine Creole, 1885, page 117. | |
| Mrs. Beeton's Book of Household Management (1861) | Cucumber, Sorrc-l, Tarragon, Celery, Mustard, Ci |
;: DRESSED VEGETABLES, i. Wafer Potatoes. 2. Spinach Souffles. 3. Stuffed Tomatoes. 5~ GENERAL OBSERVATIONS QjN VEGETABLES 809 but they are not as well flavoured as the ... From Mrs. Beeton's Book of Household Management, 1861, page 900. | |
| The Southern Cookbook (1912) | Cucumbers and Onions Sliced |
Cut them in slices, and sprinkle salt over them: next day drain them five or six hours, then, put them in a jar, and pour boiling vinegar over them, keeping in a warm ... From The Southern Cookbook: A Manual of Cooking and List of Menus, 1912, page 192. | |
| The Cook's Own Book (1832) | Cucumbers and Onions, Slic |
ED. Cut full-grown cucumlx-rs about a quarter of an inch thick, and some onions thin; then lay them into a dish together, and strew salt over them; remain for ... From The Cook's Own Book, 1832, page 106. | |
| The Boston Cooking-School Cook Book (1896) | Curried Potatoes |
Cook one-fourth cup butter with one small onion, finely chopped, until yellow; add three cups cold boiled potato cubes, and cook until potatoes have absorbed butter, ... From The Boston Cooking-School Cook Book, 1896, page 383. | |
| Mrs. Rorer's Philadelphia Cook Book (1886) | Curried Tomatoes |
i quart of stewed tomatoes or one quart can i cup of rice i teaspoonful of curry powder Wash the rice through several cold waters. Add the curry powder and to the ... From Mrs. Rorer's Philadelphia Cook Book, 1886, page 319. | |
| The Boston Cooking-School Cook Book (1896) | Curried Vegetables |
Cook one cup each potatoes and carrots, and one-half cup turnip, cut in fancy shapes, in boiling salted water until soft. Drain, add one-half cup canned peas, and pour ... From The Boston Cooking-School Cook Book, 1896, page 365. | |
| Salads, Sandwiches and Chafing-Dish Dainties (1899) | Curried Vegetables |
Make a sauce of one-fourth a cup, each, of butter and flour, one tablespoonful of curry powder, half a teaspoonful of salt, a dash of pepper and a pint of milk; add half ... From Salads, Sandwiches and Chafing-Dish Dainties, 1899, page 277. | |
| Foods That Will Win the War and How to Cook Them (1918) | Curried Vegetables |
One-half cup dried peas, beans or lentils, soaked over night and cooked until tender. tablespoons drippings tablespoons whole wheat flour teaspoon curry powder cup meat ... From Foods That Will Win the War and How to Cook Them, 1918, page 120. | |
| Corn Meal for Breakfast, Dinner, Supper (1917) | Custard Corn-Meal Cake |
1 cup sweet milk i^ cups com meal J4 cup sugar J^ cup flour I teaspoon soda I cup cream i cup sour milk From Corn Meal for Breakfast, Dinner, Supper, 1917, page 30. | |
| The Cook's Own Book (1832) | Custard, Rice |
Mix a of milk, half a pint of cream, one ounce of sifted ground rice, five or six blanched and pounded with two table-spoonfills of rose water; sweeten with loaf sugar, ... From The Cook's Own Book, 1832, page 110. | |
| Housekeeping in Old Virginia (1879) | Cut Cabbage Pickle |
Fill the jar with cut cabbage. To every gallon of cabbage put one handful horseradish. 3 tablespoonfuls black pepper. \ tablespoonful red pepper. CnOPPED CABBAGE PICKLE. ... From Housekeeping in Old Virginia, 1879, page 270. | |
| The Corn Cook Book (1918) | Dainty Spoon Corn Bread |
^4 cup i teaspoon 2 teaspoons sugar add and let cook until mixture is slightly thickened, add butter and sugar; add yolks beaten very lightly, lastly cut and in the whites of thirty in hot From The Corn Cook Book, 1918, page 25. | |
| Fifty-Two Sunday Dinners (1913) | Dandelion Greens |
Remove the roots, carefully pick over (discarding all -tough and wilted leaves) and wash dandelion leaves in several waters; to the last water add salt to free leaves ... From Fifty-Two Sunday Dinners, 1913, page 80. | |
| Buckeye Cookery and Practical Housekeeping (1877) | Delicate Cabbage |
Remove all defective outside leaves, quarter and cut as for coarse slaw, cover well with cold water, and let remain several hours before cooking, then drain out and put ... From Buckeye Cookery and Practical Housekeeping, 1877, page 288. | |
| La Cuisine Creole (1885) | Delicate Cake of Corn Starch |
Take half a pound of sugar, one-fourth of a pound of butter, the whites of eight eggs, and a quarter of a pound of corn starch mixed with quarter of a pound of common ... From La Cuisine Creole, 1885, page 164. | |
| The Dixie Cook-Book (1883) | Delicate" Cabbage |
Remove all defective leaves, quarter and cut as for coarse slaw, cover well with cold water, and let remain several hours before cooking, then drain and put into pot ... From The Dixie Cook-Book, 1883, page 335. | |
| Mrs. Porter's New Southern Cookery Book (1871) | Delicious Corn Bread |
Two cupsful of yellow corn meal, two cupsful of flour, one cupful of sugar, one egg, milk enough to make a moderately stiff batter, a piece of butter the size of an egg, ... From Mrs. Porter's New Southern Cookery Book, 1871, page 185. | |
| The Woman Suffrage Cook Book (1886) | Dellcioiis Corn Cake |
Thoroughly mix one cup of Indian-meal, one cup flour, one spoonful of granulated sugar, a little salt, one teaspoon ful of cream of tartar. Beat to a froth one egg, add ... From The Woman Suffrage Cook Book, 1886, page 23. | |
| The Boston Cooking-School Cook Book (1896) | Delmonico' Potatoes |
To Potatoes au Gratin add one-third cup grated mild cheese, arranging potatoes and cheese in alternate layers before covering with crumbs. Potatoes k TAntlers Cook ... From The Boston Cooking-School Cook Book, 1896, page 381. | |
| Lowney's Cook Book, Illustrated in Colors (1907) | Deviled Mushrooms |
Mix one teaspoon mustard, few grains cayenne, one teaspoon Worcestershire Sauce, and half teaspoon paprika. Cover Broiled Mushrooms with this mixture and serve on slices of toast. From Lowney's Cook Book, Illustrated in Colors, 1907, page 179. | |
| Rumford Complete Cook Book (1908) | Deviled Tomatoes |
4 firm tomatoes. Seasoning of salt and 1 teaspoon mustard. 1 whole egg. 1 hard-cooked egg yolk. )4 cup vinegar. From Rumford Complete Cook Book, 1908, page 218. | |
| The Good Housekeeping Woman's Home Cook Book (1909) | Deviled Tomatoes |
For this dish use six large, solid tomatoes. Wipe, peel and cut in slices half an inch thick. Dust with pepper, salt and flour and saute in brown butter. Lift each slice ... From The Good Housekeeping Woman's Home Cook Book, 1909, page 346. | |
| The Boston Cooking-School Cook Book (1896) | Devilled Tomatoes |
3 tomatoes 1 teaspoon mustard Salt and pepper X teaspoon salt Flour Few grains cayenne Butter for sautding Yolk 1 " hard-boiled " egg 4 tablespoons butter 1 agg 2 ... From The Boston Cooking-School Cook Book, 1896, page 361. | |
| The Dixie Cook-Book (1883) | Dicep TuRNIps |
Pare, slice, cut in dice an inch square, boil till nearly done, in as little water zs possible; to one quart of turnips, add one table-spoon sugar, salt to make it ... From The Dixie Cook-Book, 1883, page 349. | |
| Corn Meal for Breakfast, Dinner, Supper (1917) | Dixie Corn Bread |
I cup flour 2j4 cups milk I tablespoon lard Sift together all the dry ingredients, melt the lard, add the milk, then the yolks of the eggs well beaten. From Corn Meal for Breakfast, Dinner, Supper, 1917, page 24. | |
| The Picayune Creole Cook Book (1901) | Dozen Nice, Tender Onions |
. ful Salt. Pepper to Taste. Throw the onions into cold water. Peel them, and cut them into thin slices. Cover them with boiling water, and let them cook about twenty ... From The Picayune Creole Cook Book, 1901, page 226. | |
| Larkin Housewives' Cook Book (1915) | Dressing for Cabbage |
Mix together one teaspoon one-half teaspoon Larkin Mustard, one-half teaspoon Larkin Salt and one beaten egg. Add tablespoons vinegar and eight tablespoons cream. thick ... From Larkin Housewives' Cook Book, 1915, page 47. | |
| The Italian Cook Book (1919) | Dressing of Celery |
(Sedano per contorno) The following are three ways to prepare celery to be served as seasoning or seasoning for meat dishes. For the first two make the pieces about four ... From The Italian Cook Book: The Art of Eating Well, 1919, page 81. | |
| Common Sense in the Household (1871) | Dried Beans |
"Wash and soak over night in lukewarm water, changing it several times for warmer. If this is done they will require but two hours' Drain very thoroughly, pressing them ... From Common Sense in the Household, 1871, page 239. | |
| Aunt Babette's Cook Book (1889) | Dried Beans |
Must be soaked over night, then boiled in salted water until tender; drain and prepare same as sour beans, or with salt and pepper, and thicken by heating some butter or ... From Aunt Babette's Cook Book: Foreign and Domestic Receipts for the Household, 1889, page 169. | |
| Mrs. Rorer's Philadelphia Cook Book (1886) | Dried Mushrooms |
Wipe the mushrooms clean, and peel off the the bottoms of shallow baking-pans with white paper, put the mushrooms in a single layer on this, and stand in a cool oven to ... From Mrs. Rorer's Philadelphia Cook Book, 1886, page 299. | |
| Manual for Army Cooks (1896) | Dried Peas and Oatmeal |
1 quart peas. 4 onions, sliced. j pound bacon or fat salt pork. 2 tablespoonfuls sugar. 6 or 8 ounces, or enough oatmeal mush to thicken the mixture. Cleanse and cut the ... From Manual for Army Cooks, 1896, page 142. | |
| Buckeye Cookery and Practical Housekeeping (1877) | DriEp Corn |
For a family of eight, wash a pint of corn through one water, and put to soak over night in clean cold water (if impossible to soak so long, place over a kettle of hot ... From Buckeye Cookery and Practical Housekeeping, 1877, page 285. | |
| The Dixie Cook-Book (1883) | Drrep Corn |
For a family of eight, wash a pint of corn through one water, aul put to soak over night in clein cold water (if impossible to sotk so long, place over a kettle of hot ... From The Dixie Cook-Book, 1883, page 332. | |
| The Dixie Cook-Book (1883) | Dry Lima Beans |
Wash one quart of dry lima beans in two warm waters, soak three hours, drain, and put on to cook in enough boiling water to cover them; cover pot with tin lid, adding ... From The Dixie Cook-Book, 1883, page 331. | |
| Buckeye Cookery and Practical Housekeeping (1877) | Dryine Corn |
Select good ears of sweet corn, husk, take off silk carefully, but do not wash; shave with a sharp knife, not too close to the cob, into a large tin pan or wooden bowl, ... From Buckeye Cookery and Practical Housekeeping, 1877, page 286. | |
| Miss Parloa's New Cook Book and Marketing Guide (1880) | Duchess Potatoes |
Cut cold boiled potatoes into cubes. Season well with salt and pepper, and dip in melted in Arrange them on a baking sheet, and bake fifteen minutes in a quick oven. ... From Miss Parloa's New Cook Book and Marketing Guide, 1880, page 247. | |
| The Boston Cooking-School Cook Book (1896) | Duchess Potatoes |
To two cups hot riced potatoes add two tablespoons butter, one-half teaspoon salt, and yolks of three eggs slightly beaten. Shape, using pastry bag and tube, in form of ... From The Boston Cooking-School Cook Book, 1896, page 372. | |
| The International Cook Book (1906) | Duckling Curry, Lucknow Fried Parsnips |
Roast Saddle of Lamb, Mint Sauce (2482) Small Neapolitan Cakes (524) TUESDAY, SECOND WEEK OF NOVEMBER 863 2798. PUR£E, ORIENTAL Finely slice a small onion, four ... From The International Cook Book, 1906, page 880. | |
| The Virginia House-Wife (1824) | E to Boil Potatoes |
Wash them, but do not pare or cut them unless they are very large; fill a sauce pan half full of potatoes of equal size, (or make them so by dividing the larger ones, ) ... From The Virginia House-Wife, 1824, page 132. | |
| Aunt Babette's Cook Book (1889) | Early Fall Vegetables |
Take new firkins or large stone jars, and scald them well with boiling water before using. Vegetables that are boiled before pickling in a brass kettle always keep their ... From Aunt Babette's Cook Book: Foreign and Domestic Receipts for the Household, 1889, page 499. | |
| The Epicurean (1894) | EAW VEGETABLE SALADS |
(2659), CABBAGE SALAD-WHITE OR RED (Salade de Ohoux-Blancs ou Eouges). Have either a very fresh white or retl cabbage; suppress the outer leaves, also the hard parts and ... From The Epicurean, 1894, page 827. | |
| Aunt Babette's Cook Book (1889) | Eed Cabbage |
Cut fine on slaw-cutter; salt, mix well and cut up a sour apple with it. Now take a porcelain-lined kettle; heat in it about a tablespoonful of goose oil or drippings; ... From Aunt Babette's Cook Book: Foreign and Domestic Receipts for the Household, 1889, page 164. | |
| Foods That Will Win the War and How to Cook Them (1918) | Eggless Corn Bread |
1 eup cornmeal 4 cup bread flour 38 tablespoons molasses Beat thoroughly. Bake in greased muffin pans 20 minutes. From Foods That Will Win the War and How to Cook Them, 1918, page 28. | |
| Buckeye Cookery and Practical Housekeeping (1877) | Eggless Squash or Pumpkin Pie |
Stew the squash or pumpkin till very dry, and press through a colander; te each pint of this allow one table-spoon butter, beat in while warm one cup brown sugar or ... From Buckeye Cookery and Practical Housekeeping, 1877, page 331. | |
| The International Cook Book (1906) | Eggplant, Lyonnaise |
Roast Beef (126) Romaine Salad (214) Madeleine au Chocolat (1953) 2729. BISQUE OF LOBSTER WITH QUENELLES Cut heads off two live lobsters of one and a half pounds each, ... From The International Cook Book, 1906, page 856. | |
| Corn Meal for Breakfast, Dinner, Supper (1917) | Egoless Corn Bread |
i tablespoon baking yi cup flour 2 tablespoons lard 2 teaspoons salt Mix the sifted com meal, flour, salt, and baking powder. Add the melted lard and the milk. Beat ... From Corn Meal for Breakfast, Dinner, Supper, 1917, page 26. | |
| Common Sense in the Household (1871) | EiSEN Corn Bread |
Mix a tolerably stiff dough of corn-meal and water, a little salt, and a tablespoonful butter. Let it stand four or five hours until light; make into small loaves and bake rather quickly. From Common Sense in the Household, 1871, page 300. | |
| Corn Meal for Breakfast, Dinner, Supper (1917) | Elizabeth Ann Corn Meal Mush |
3 cups boiling water Yi cup sweet milk Moisten corn meal with i cup cold water, and stir slowly into the boiling salt water. Cook very slowly 30 minutes. Add yi cup ... From Corn Meal for Breakfast, Dinner, Supper, 1917, page 16. | |
| The Dixie Cook-Book (1883) | Eneiish Carrot Puppine |
One pound grated carrots, three-fourths pound chopped suet, half pound each raisins and currants, four table-spoons sugar, eight table-spoons flour, and spices to suit ... From The Dixie Cook-Book, 1883, page 235. | |
| Buckeye Cookery and Practical Housekeeping (1877) | Eneuisa Carrot Puppine |
One pound grated carrots, three-fourths pound chopped suet, half pound each raisins and currants,.four table-spoons sugar, eight tablespoons flour, and spices to suit ... From Buckeye Cookery and Practical Housekeeping, 1877, page 204. | |
| The National Cookery Book (1876) | England Bean |
f a roast beef b rl ld a pint | hem boil for thr Wet o1 upful of I ]: ) hour longer Mu | b ta i, ils awa From The National Cookery Book, 1876, page 126. | |
| The Woman Suffrage Cook Book (1886) | Escai. I Potatoes |
Pare and slice thin; butter an earthen dish, put in a layer of potatoes, season with salt, pepper, butter, and a bit of onion chopped fine, sprinkle a little flour; in ... From The Woman Suffrage Cook Book, 1886, page 57. | |
| The Boston Cooking-School Cook Book (1896) | Escalloped Cabbage |
Cut one-half boiled cabbage in pieces; put in buttered baking-dish, sprinkle with salt and pepper, and add one cup White Sauce I. Lift cabbage with fork, that it may be ... From The Boston Cooking-School Cook Book, 1896, page 345. | |
| The Boston Cooking-School Cook Book (1896) | Escalloped Potatoes |
Wash, pare, soak, and cut four potatoes in one-forth inch slices. Put a layer in buttered baking-dish, sprinkle with salt and pepper, dredge with flour, and dot over ... From The Boston Cooking-School Cook Book, 1896, page 371. | |
| Miss Parloa's New Cook Book and Marketing Guide (1880) | Escaloped Potatoes |
Cut one quart of cold boiled potatoes in very thin slices, and season well with Butter an escalop bottom with a layer of cream sauce, add a layer of the potatoes, ... From Miss Parloa's New Cook Book and Marketing Guide, 1880, page 248. | |
| Aunt Babette's Cook Book (1889) | Escaloped Tomatoes |
Scald the tomatoes and pare off all the skin. Line an earthen baking dish, well buttered, with a layer of cracker crumbs and small bits of butter. Then put in a layer of ... From Aunt Babette's Cook Book: Foreign and Domestic Receipts for the Household, 1889, page 168. | |
| The Dixie Cook-Book (1883) | EscaLopep TOMATOES |
Put in a buttered baking-dish a layer of bread or cracker-crumbs seasoned with bits of butter,.then a layer of sliced tomatoes seasoned with pepper, salt, and sugar if ... From The Dixie Cook-Book, 1883, page 348. | |
| The Dixie Cook-Book (1883) | EscaLorep CAULIFLOWER |
Boil till very tender, drain well and cut in small pieces; put it in layers with fine chopped egg and this dressing: half pint of milk thickened over boiling water, with ... From The Dixie Cook-Book, 1883, page 334. | |
| The White House Cook Book (1887) | Favorite Warmed Potatoes |
THE potatoes should be boiled whole with the skins on in plenty of water, well salted, and are much better for being boiled the day before needed. Care should be taken ... From The White House Cook Book, 1887, page 217. | |
| Aunt Babette's Cook Book (1889) | Feied Tomatoes |
Cut large, sound tomatoes in halves and flour the insides thickly. Season with a little salt and pepper. Allow the butter to get very hot before putting in the tomatoes. ... From Aunt Babette's Cook Book: Foreign and Domestic Receipts for the Household, 1889, page 168. | |
| The Virginia House-Wife (1824) | Field Peas |
‘There are many varieties of these peas the smaller kind are the most delicate.— Have them young and newly gathered, shell and boil them tender, pour them ima colander ... From The Virginia House-Wife, 1824, page 151. | |
| Mrs. Rorer's Philadelphia Cook Book (1886) | Fill with Potato |
or Onion (see recipe for same). Sew it up and truss, being careful not to it too full, as dressing alwaysswells while it in a baking-pan, put a cup of water and a ... From Mrs. Rorer's Philadelphia Cook Book, 1886, page 212. | |
| Larkin Housewives' Cook Book (1915) | Filled Cabbage Leaves |
Separate the leaves of a medium-sized cabbage, pick out the best, pour over them boiling water, for a few minutes. Cook one-half cup rice, mix with it one pound Hamburg ... From Larkin Housewives' Cook Book, 1915, page 28. | |
| The Appledore Cook Book (1872) | Fined Potatoes |
Pare and slice fhiK raw potatoes, and let them stand in cold water several hours; if in summer, put a piece of ice in the water. Cut the slices lengthwise of the potato ... From The Appledore Cook Book, 1872, page 64. | |
| Aunt Sammy's Radio Recipes (1927) | Five-minute Cabbage |
quarts shredded cabbage. 1 cup cream or rich milk. 2J^ tablespoons flour. Cook the cabbage for 2 minutes in the 3 cups of hot milk. Add the Clip of cream or rich milk, ... From Aunt Sammy's Radio Recipes, 1927, page 19. | |
| Simple Italian Cookery (1912) | Flan of Vegetables |
Wash, chop up fine, and boil several vegetables, a potato, some spinach, a carrot, and a small beet, etc., then boil them again in a saucepan with some stock; then add a ... From Simple Italian Cookery, 1912, page 54. | |
| Presbyterian Cook Book (1873) | For Canning Corn |
.Dissolve one and one fourth ounces of tartaric acid in one half pint of water; cut the corn from the cob; put it in a vessel the and bring to the point; to each pint of ... From Presbyterian Cook Book, 1873, page 148. | |
| The Jewish Manual (1846) | Fowls Stewed with Rice and Chorisa |
Boil a fowl in sufficient water or gravy to cover it, when boiling for ten minutes, skim off the fat and add half a pound of rice, and one pound of chorisa cut in about ... From The Jewish Manual, 1846, page 112. | |
| Mrs. Beeton's Book of Household Management (1861) | Fr. — Macaroni a la Bechamel |
Ingredients. — 4 ozs. of macaroni, i oz. of grated cheese, 2 yolks of eggs, \ a pint of Bechamel sauce (see Sauces, No. 177), £ a gill of cream, Method. — Break the ... From Mrs. Beeton's Book of Household Management, 1861, page 900. | |
| Mrs. Beeton's Book of Household Management (1861) | Fr. — Macaroni a la Napolitaine |
Ingredients. — f of a Ib. of macaroni, % of a Ib. of grated Parmesan cheese, \ an oz. of tongue shredded, 6 mushrooms shredded, 2 truffles shredded, \ a pint of tomato ... From Mrs. Beeton's Book of Household Management, 1861, page 900. | |
| Mrs. Beeton's Book of Household Management (1861) | Fr.— Ragout de Celeri et Macaroni |
Ingredients. — 3 heads of white celery, milk, water, salt, bayleaf. 2 ozs. of macaroni, i£ gills of Bechamel or white sauce (see Saiuvs. No. 178 and No. 222). white ... From Mrs. Beeton's Book of Household Management, 1861, page 900. | |
| Fifty-Two Sunday Dinners (1913) | Franconia Potatoes |
Wash and pare six medium-sized potatoes; parboil five minutes. Drain dry. Place on grate around roast beef. Baste with fat in pan when basting roast. Bake from thirty to ... From Fifty-Two Sunday Dinners, 1913, page 151. | |
| The Cook's Own Book (1832) | Fre.\ch Beans |
Cut off the stalk end first, and to the point and strip off the strings. If not quite fresh, have a bowl of spring-water, with a in it, standing before yon, and as the ... From The Cook's Own Book, 1832, page 126. | |
| The Boston Cooking-School Cook Book (1896) | French Fried Onions |
Peel onions, cut in one-fourth inch slices, and separate into rings. Dip in milk, drain, and dip in flour. Fry in deep fat, drain on brown paper, and sprinkle with salt. From The Boston Cooking-School Cook Book, 1896, page 354. | |
| The Boston Cooking-School Cook Book (1896) | French Fried Potatoes |
"Wash and pare small potatoes, cut in eighths lengthwise, and soak one hour in cold water. Take from water, dry between towels, and fry in deep fat. Drain on brown paper ... From The Boston Cooking-School Cook Book, 1896, page 375. | |
| Lowney's Cook Book, Illustrated in Colors (1907) | French Fried Potatoes |
Pare small raw potatoes, divide in halves, and cut each half in three pieces; cover with boiling water and let stand three minutes. Drain dry between cloths, and cook in ... From Lowney's Cook Book, Illustrated in Colors, 1907, page 134. | |
| Fifty-Two Sunday Dinners (1913) | French Fried Potatoes |
Wash and pare medium-sized potatoes, cut them lengthwise in eight pieces of a uniform size. Soak them in cold water two hours, changing the water several times. Drain ... From Fifty-Two Sunday Dinners, 1913, page 121. | |
| Aunt Sammy's Radio Recipes (1927) | French Fried Potatoes |
Peel and cut potatoes lengthwise into strips about 3^ inch thick. Rinse the strips in cold running water, and soak for 2 or 3 hours in cold water to remove as much ... From Aunt Sammy's Radio Recipes, 1927, page 24. | |
| Miss Parloa's New Cook Book and Marketing Guide (1880) | French Fried Sweet Potatoes |
Prepare and fry the same as the white potatoes. Or, they can first be boiled half an hour, and then pared, cut and fried as directed. The latter is the better way, as ... From Miss Parloa's New Cook Book and Marketing Guide, 1880, page 249. | |
| The Picayune Creole Cook Book (1901) | French peas, “Les Petits Pois.” The |
latter are great delicacies when boiled and served with butter; the former may be utilized in making that most delectable dish, ‘“Purée des Pois Verts. (See recipe in chapter on From The Picayune Creole Cook Book, 1901, page 229. | |
| Miss Parloa's New Cook Book and Marketing Guide (1880) | French Pried Potatoes |
Pare small uncooked Divide them in halves, and each half in three pieces. Put in the frying basket and cook in boiling fat for ten minutes. Drain, and dredge with Serve ... From Miss Parloa's New Cook Book and Marketing Guide, 1880, page 245. | |
| The White House Cook Book (1887) | French Way of Cooking Cabbage |
CHOP cold boiled white cabbage and let it drain till perfectly dry: stir in some melted butter to taste; pepper, salt and four tablespoonfuls of cream; after it is ... From The White House Cook Book, 1887, page 223. | |
| The Picayune Creole Cook Book (1901) | Fresh Asparagus |
1 Can of Green Peas or 1 Pint of Fresh spoonfuls of Cream Sauce. 6 or 8 Buttered Crodtons. Cut the tender parts of the asparagus into pieces about one inch long, Heat ... From The Picayune Creole Cook Book, 1901, page 206. | |
| The International Cook Book (1906) | Fresh Asparagus, Hollandaise Sauce |
1382. POTAGE, ARTOIS Prepare a cream St. Germain (No. 142), strain through a sieve into a basin, then through a Chinese strainer into a saucepan, adding one pint white ... From The International Cook Book, 1906, page 424. | |
| The International Cook Book (1906) | Fresh Asparagus, Polonaise |
Pudding Malaga (309) 1752. BEEF BROTH, ANGLAISE, Cut in quarter-inch-square pieces one pound lean raw beef from the rump or flank, one medium carrot, one medium white ... From The International Cook Book, 1906, page 534. | |
| The International Cook Book (1906) | Fresh Asparagus, Swiss |
Suckling Pig, Apple Sauce (632) Pudding, Weimar (405) 1523. POTAGE, OLORONNAISE Finely slice three white onions and the white parts of three leeks, place them in a ... From The International Cook Book, 1906, page 467. | |
| The Picayune Creole Cook Book (1901) | Fresh Celery |
Célert au Naturel Scrape and wash the celery nicely. Then cut off the long outer leaves, leaving the tips nice and crisp. Set in a celery glass or bowl, with about, one ... From The Picayune Creole Cook Book, 1901, page 217. | |
| Mary Elizabeth's War Time Recipes (1918) | Fresh Lima Beans au Gratin |
Shell two quarts of lima beans and boil onehalf hour with one-eighth of a teaspoonful of baking soda and one teaspoonful of salt. When cooked put in casserole (family ... From Mary Elizabeth's War Time Recipes, 1918, page 100. | |
| The International Cook Book (1906) | Fresh Peaches with Rice |
2187. GREEN CORN SAUTES, CREOLE Cut away stalks, remove leaves and silk from six fresh, sound white ears green corn. Then with back of a knife blade detach from the ... From The International Cook Book, 1906, page 672. | |
| The International Cook Book (1906) | Fresh Peas with Tarragon |
Punch au Curacao (643) Roast Capon aux Cresson (378) 1746. POTAGE, CREAM or ALMONDS Place in a large saucepan one pound clean, raw, lean veal bones, one pound fresh ... From The International Cook Book, 1906, page 532. | |
| The Good Housekeeping Woman's Home Cook Book (1909) | Fricassee of Parsnips |
Scrape the parsnips and boil them in milk until tender. Take out and cut them in four pieces if they are large; add a piece of butter the size of a walnut, also salt and ... From The Good Housekeeping Woman's Home Cook Book, 1909, page 336. | |
| The Appledore Cook Book (1872) | Fricassee of Potatoes |
Cut cold boiled potatoes into small squares, and put thern^ in a basin with milk, pepper, and salt,- allowing half a pint of milk to a dozen potatoes. Set the basin into ... From The Appledore Cook Book, 1872, page 66. | |
| Mrs. Putnam's Receipt Book; and Young Housekeeper's Assistant (1849) | Fricassee Potatoes |
Take cold boiled potatoes, cut them into square pieces, put them into a saucepan with a little pepper and salt, dredge in a little flour, a teacup of drawn butter, a ... From Mrs. Putnam's Receipt Book; and Young Housekeeper's Assistant, 1849, page 84. | |
| Fifty-Two Sunday Dinners (1913) | Fricasseed Tomatoes |
Select firm, not over-ripe tomatoes. Cut in halves crosswise. Sprinkle with salt, pepper and a grating of onion; dredge with flour and sauté in melted. butter; brown ... From Fifty-Two Sunday Dinners, 1913, page 54. | |
| The White House Cook Book (1887) | Fried and Broiled Tomatoes |
CUT firm, large, ripe tomatoes into thick slices, rather more than a quarter of an inch thick. Season with salt and pepper, dredge well with flour, or roll in egg and ... From The White House Cook Book, 1887, page 227. | |
| Chinese-Japanese Cook Book (1914) | Fried Bean Sprouts |
Into a hot iron pan put a quarter of a pound of fresh pork fat, and fry Drain all water from a pound of bean sprouts, put into the hot fat, and fry uncovered for five ... From Chinese-Japanese Cook Book, 1914, page 67. | |
| Manual for Army Cooks (1896) | Fried Beans |
Boil and drain the beans. Put into a frying pan enough butter or beef dripping so that when melted it will just cover the bottom of the pan. When this becomes hot put in ... From Manual for Army Cooks, 1896, page 141. | |
| The Appledore Cook Book (1872) | Fried Boiled Potatoes |
Cut the potatoes into slices, and fry in either pork fat or nice drippings. Have just fat enough in the pan to prevent their sticking,, and sprinkle, with salt while ... From The Appledore Cook Book, 1872, page 65. | |
| Common Sense in the Household (1871) | Fried Cabbage |
Chop cold boiled cabbage, anil drain very dry, stirring in a little melted butter, pepper, and salt, with three or four tablespoonfuls of cream. all in a buttered ... From Common Sense in the Household, 1871, page 221. | |
| Housekeeping in Old Virginia (1879) | Fried Cabbage |
Reserve some cabbage from dinner. Set it away till next morning. Chop fine, season with pepper and salt, and fry brown with a slice of fat bacon. From Housekeeping in Old Virginia, 1879, page 260. | |
| The White House Cook Book (1887) | Fried Cabbage |
PLACE in a frying pan an ounce of butter and heat it boiling hot. Then take cold boiled cabbage chopped fine, or cabbage hot, cooked the same as steamed cabbage, put it ... From The White House Cook Book, 1887, page 223. | |
| Chinese-Japanese Cook Book (1914) | Fried Cabbage |
Wash and shred a hard cabbage. Put olive oil in deep iron pot, and add the cabbage, pressing down until it is absorbed into the oil and moisture. Add pepper, salt, and ... From Chinese-Japanese Cook Book, 1914, page 107. | |
| The International Cook Book (1906) | Fried Calves' Brains French Fried Potatoes |
1764. SHIRRED EGGS WITH MUSHROOMS Finely slice twelve canned mushrooms, place in a small saucepan with two tablespoons sherry, one and a half gills demi-glace (No. 122), ... From The International Cook Book, 1906, page 538. | |
| Aunt Sammy's Radio Recipes (1927) | Fried Carrots and Apples |
6 medium-sized carrots. 6 tart apples. 1 tablespoon sugar. }/i teaspoon salt. Scrape the carrots and cut them lengthwise into thin slices. From Aunt Sammy's Radio Recipes, 1927, page 20. | |
| The White House Cook Book (1887) | Fried Cauliflower |
BOIL the cauliflower till about half done. Mix two tablespoonfuls of flour with two yolks of eggs, then add water enough to make a rather thin paste; add salt to taste; ... From The White House Cook Book, 1887, page 222. | |
| The Boston Cooking-School Cook Book (1896) | Fried Celery |
Celery cut in three-inch Salt and pepper pieces Batter I, III, or V Parboil celery until soft, drain, sprinkle with salt? and pepper, dip in batter, fry in deep fat, and ... From The Boston Cooking-School Cook Book, 1896, page 416. | |
| Manual for Army Cooks (1896) | Fried Cooked Cabbage |
Chop the cabbage. Put into a frying pan enough lard or beef dripping so thait when melted it will just cover the bottom. When this becomes hot put in the cabbage; stir ... From Manual for Army Cooks, 1896, page 128. | |
| Manual for Army Cooks (1896) | Fried Cooked Potatoes |
Peel and slice cold cooked potatoes. Do not slice them too thin. Put into a frying pan enough lard or beef dripping so that when melted it will just cover the bottom of ... From Manual for Army Cooks, 1896, page 122. | |
| Gulf City Cook Book (1878) | Fried Corn |
Cut the corn from the cobs, and put in a frying-pan with one half tumbler of water to a quart; let it stew a short time, as it will be more tender; then stir in pepper ... From Gulf City Cook Book, 1878, page 97. | |
| The White House Cook Book (1887) | Fried Corn |
CUT the corn off the cob, taking care not to bring off any of the husk with it and to have the grains as separate as possible. Pry in a little butter— just enough to ... From The White House Cook Book, 1887, page 231. | |
| The International Cook Book (1906) | Fried Corn Cakes |
1583. SAGO WITH CREAM Place in a small enamelled saucepan a half pint water and half pint milk, with a half teaspoon salt; place on fire and as soon as it comes to a ... From The International Cook Book, 1906, page 483. | |
| Corn Meal for Breakfast, Dinner, Supper (1917) | Fried Corn-Meal Nut Cakes |
3 cups boiling water yi cup chopped nuts Bring water and salt to boiling point, add corn meal and nuts. Cook 10 minutes. Remove from fire and add well-beaten egg, and ... From Corn Meal for Breakfast, Dinner, Supper, 1917, page 36. | |
| Manual for Army Cooks (1896) | Fried Eggplant |
Peel and slice thin and sprinkle each slice with pepper and salt; pile up evenly and put tin plate over and weight on top to press out juice. Let stand one hour. Dip ... From Manual for Army Cooks, 1896, page 149. | |
| Chinese-Japanese Cook Book (1914) | Fried Eggplant |
Peel the eggplant and cut it in slices. Cover with ice water and a handful of Put ona heavy weight, iron or stone, to press out the juice, and leave for about half an ... From Chinese-Japanese Cook Book, 1914, page 106. | |
| The Boston Cooking-School Cook Book (1896) | Fried Eggplant I |
Pare an egg-plant and cut in very thin slices. Sprinkle slices with salt and pile on a plate. Cover with a weight to express the juice, and let stand one and one-half ... From The Boston Cooking-School Cook Book, 1896, page 351. | |
| The Boston Cooking-School Cook Book (1896) | Fried Eggplant II |
Pare an egg plant, cut in one-fourth inch slices, and soak over night in cold salted water. Drain, let stand in cold water one-half hour, drain again, and dry between ... From The Boston Cooking-School Cook Book, 1896, page 351. | |
| The Corn Cook Book (1918) | Fried Green Corn |
Cut the cob, using care none of the cob is cut with it. Melt butter in a spider, add corn, separate the kernals, and stir until corn is delicately browned; use as little ... From The Corn Cook Book, 1918, page 48. | |
| The Creole Cookery Book (1885) | Fried Jrish Potatoes |
Boil the potatoes, peel and mash them into small cakes, fry them in lard, of a rich brown on both sides. From The Creole Cookery Book, 1885, page 96. | |
| Manual for Army Cooks (1896) | Fried Mushrooms |
Prepare the mushrooms as directed for stewing. Heat in a frying pan enough dripping or butter to thinly cover the bottom; put in the mushrooms and fry both sides a ... From Manual for Army Cooks, 1896, page 139. | |
| Gulf City Cook Book (1878) | Fried Okra |
Boil the okra in salt-water until tender; mash it up, and stir in one egg, pepper, salt, and flour enough to hold together. Take up a large spoonful, and fry in hot ... From Gulf City Cook Book, 1878, page 100. | |
| The Kansas Home Cook-Book (1874) | Fried Onions |
Cut in six large onions; over them a quart of boiling water; stand half an hour; drain and wipe them dry a cloth; dredge in a little flour, pepper and salt, and have ... From The Kansas Home Cook-Book, 1874, page 94. | |
| Gulf City Cook Book (1878) | Fried Onions |
Peel and slice the onions salt to; fry in boiling lard to a light brown. From Gulf City Cook Book, 1878, page 101. | |
| Mrs. Rorer's Philadelphia Cook Book (1886) | Fried Onions |
Cover the onions with cold water and remove the skins. in slices, cover with boiling water, add a teaof salt, and; drain, add a to the onions and fry for a frequently; add and From Mrs. Rorer's Philadelphia Cook Book, 1886, page 302. | |
| The White House Cook Book (1887) | Fried Onions |
PEEL, slice and fry them brown in equal quantities of butter and lard or nice drippings; cover until partly soft, remove the cover and brown them; salt and pepper. From The White House Cook Book, 1887, page 221. | |
| The Boston Cooking-School Cook Book (1896) | Fried Onions |
Remove skins from four medium-sized onions. Cut in thin slices and put in a hot omelet pan with one and one-half tablespoons butter. Cook until brown, occasionally ... From The Boston Cooking-School Cook Book, 1896, page 354. | |
| The Appledore Cook Book (1872) | Fried Parsnips |
Prepare as before directed,"and boil half an hour. Let them grow cold, and fry a light brown in»pork fat. (Never use butter to fry.) They are very nice cooked whole with ... From The Appledore Cook Book, 1872, page 70. | |
| Gulf City Cook Book (1878) | Fried Parsnips |
Boil until tender; slice them lengthwise; dip in batter, and fry brown in hot lard. From Gulf City Cook Book, 1878, page 101. | |
| Mrs. Rorer's Philadelphia Cook Book (1886) | Fried Parsnips |
the parsnips as in the preceding When done, drain, season with salt and pepper, dip first in melted butter and then in of dripping in a frying-pan; and, when hot, put in ... From Mrs. Rorer's Philadelphia Cook Book, 1886, page 303. | |
| The White House Cook Book (1887) | Fried Parsnips |
BOIL tender in a little hot water salted; scrape, cut into long slices, dredge with flour; fry in hot lard or dripping, or in butter and lard mixed; fry quite brown. ... From The White House Cook Book, 1887, page 225. | |
| Manual for Army Cooks (1896) | Fried Parsnips |
Boil the lalrsnil)s until tendller; scrape off the skill all(l cut them lengthwise into slices one-quarter inch thick. Dip eall slice into beaten egg or flour. Put into ... From Manual for Army Cooks, 1896, page 126. | |
| The Boston Cooking-School Cook Book (1896) | Fried Pish, Russian Style, Mushroom Sauce |
Cut two slices chicken halibut in fillets, sprinkle fillets with salt and pepper, pour over one-third cup white wine, cover, and let stand thirty minutes. Drain, dip ... From The Boston Cooking-School Cook Book, 1896, page 220. | |
| The Boston Cooking-School Cook Book (1896) | Fried Potato Balls |
To one cup hot riced potatoes add one tablespoon butter, one-fourth teaspoon salt, one-eighth teaspoon celery salt, and few grains cayenne. Cool slightly, and add ... From The Boston Cooking-School Cook Book, 1896, page 375. | |
| The Picayune Creole Cook Book (1901) | Fried Potato Balls |
Cut and clean the eel as directed and boil about twenty minutes in salt and water, putting a great quantity of salt into the kettle, and adding the thyme, bay leaf, ... From The Picayune Creole Cook Book, 1901, page 63. | |
| Mrs. Putnam's Receipt Book; and Young Housekeeper's Assistant (1849) | Fried Potatoes |
Cut cold potatoes into slices, dredge on a little flour, pepper and salt, put them into the pan where sausages have been fried if you use potatoes that have not been ... From Mrs. Putnam's Receipt Book; and Young Housekeeper's Assistant, 1849, page 84. | |
| Mrs. Porter's New Southern Cookery Book (1871) | Fried Potatoes |
Boil some nice, large potatoes; set them aside a few minutes, and when sprinkle over them pepper and fry them in butter or fresh lard until both sides are of a light ... From Mrs. Porter's New Southern Cookery Book, 1871, page 143. | |
| La Cuisine Creole (1885) | Fried Potatoes |
Wash and pare a sufficient quantity for the meal. Slice them in the machine, taking care to hear down lightly, so as to have the slices very thin. Have ready a vessel of ... From La Cuisine Creole, 1885, page 91. | |
| The Creole Cookery Book (1885) | Fried Potatoes |
Use cold potatées that have been boiled, mash them, make them into flat cakes, and fry them in butter.’ Very nice for breakfast. POTATO BALLS, Mix mashed potatoes with ... From The Creole Cookery Book, 1885, page 95. | |
| Mrs. Rorer's Philadelphia Cook Book (1886) | Fried Potatoes |
the potatoes and throw them into cold water for one Then cut them, either with a vegetable spoon, or in slices or blocks. Have ready a pan of very hot lard; dry the ... From Mrs. Rorer's Philadelphia Cook Book, 1886, page 310. | |
| Mrs. Rorer's Philadelphia Cook Book (1886) | Fried Potatoes |
Cut cold boiled potatoes in Put two tablespoonfuls of lard or dripping into a frying-pan hot, put in just enough to the of. the pan. When brown on one turn and the; then ... From Mrs. Rorer's Philadelphia Cook Book, 1886, page 310. | |
| Aunt Babette's Cook Book (1889) | Fried Potatoes |
Take potatoes left from the day before or some that you have just cooked in their "jackets," pare, slice, add more salt if necessary and add a very little pepper. Heat ... From Aunt Babette's Cook Book: Foreign and Domestic Receipts for the Household, 1889, page 155. | |
| The International Cook Book (1906) | Fried Potatoes, in Quarters |
345. EGGS, RENAULDT Skin and slice very fine three small uncooked country sausages. Heat in a frying pan one tablespoon butter, add the sausages and quickly cook for ... From The International Cook Book, 1906, page 116. | |
| Directions for Cookery, in Its Various Branches (1837) | Fried Potatoes.—take |
been boiled, grate them, make them flat cakes, and fry them in butter. They are nice at breakfast. You may mix some beaten yolk of egg with them. Cold potatoes may be ... From Directions for Cookery, in Its Various Branches, 1837, page 187. | |
| The White House Cook Book (1887) | Fried Raw Potatoes |
PEEL half a dozen medium-sized potatoes very evenly, cut them in slices as thin as an egg-shell, and be sure to cut them from the breadth, not the length, of the potato. ... From The White House Cook Book, 1887, page 216. | |
| Manual for Army Cooks (1896) | Fried Raw Potatoes |
Wash, pare, and slice the potatoes very thin. They will hold the shape better if cut lengthwise. Lay them in ice-col(l water for ten or fifteen minutes. Drain and spread ... From Manual for Army Cooks, 1896, page 123. | |
| Manual for Army Cooks (1896) | Fried Rice |
Boil sufficient rice and let it stand until cold, then cut into slices of proper thickness and fry to a nice brown, turning it carefully so as not to break the slices. ... From Manual for Army Cooks, 1896, page 145. | |
| Chinese-Japanese Cook Book (1914) | Fried Rice |
Cut up the pork and fry brown. Put in the onion, then the tomatoes and salt and cayenne. Fry for five Turn the rice, which has previously been cooked, into the pan and ... From Chinese-Japanese Cook Book, 1914, page 63. | |
| Chinese-Japanese Cook Book (1914) | Fried Rice with Herbs |
Two cupfuls of boiled rice; one and one half teaspoonfuls of pork fat; three stalks of celery; one large onion; five water chestnuts; one teaspoonful of salt; dash ... From Chinese-Japanese Cook Book, 1914, page 61. | |
| Gulf City Cook Book (1878) | Fried Squash |
Peel and slice thin and evenly. Dip in egg which has been seasoned with pepper and salt; then dip in bread or cracker crumbs, and fry in hot lard. The slices of squash ... From Gulf City Cook Book, 1878, page 107. | |
| Simple Italian Cookery (1912) | Fried Squash, Parsnips, Celery, and Mushrooms |
Take two small squash, the smallest size possible; cut off the two ends, divide them in two, and slice them in fine slices lengthwise. Put them in an earthen dish and ... From Simple Italian Cookery, 1912, page 51. | |
| The Boston Cooking-School Cook Book (1896) | Fried Summer Squash I |
Wash, and cut in one-half inch slices. Sprinkle with salt and pepper, dip in crumbs, egg, and crumbs again, fry in hot fat, and drain. From The Boston Cooking-School Cook Book, 1896, page 359. | |
| Common Sense in the Household (1871) | Fried Sweet Potatoes |
*|« Parboil them, cut lengthwise into slices a quarter of an inch thick. Fry in sweet dripping or butter. Cold boiled potatoes may be cooked in this way. Or you can chop ... From Common Sense in the Household, 1871, page 218. | |
| The Creole Cookery Book (1885) | Fried Sweet Potatoes |
Sweet potatoes may be dressed, either cut in long slices and fried in lard, or half boiled, peeled, cut round, and fried quickly. In the latter case they must be ... From The Creole Cookery Book, 1885, page 96. | |
| Mrs. Rorer's Philadelphia Cook Book (1886) | Fried Sweet Potatoes |
Skin and cut lengthwise boiled sweet potatoes. Put three tablespoon fuls of dripping in a large frying-pan, dust the potatoes with salt and pepper, throw them into the ... From Mrs. Rorer's Philadelphia Cook Book, 1886, page 314. | |
| Aunt Babette's Cook Book (1889) | Fried Sweet Potatoes |
Boil, peel and cut lengthwise into slices a quarter of an inch thick. Fry in sweet drippings or butter (cold boiled potatoes may also be fried in this way). When I roast ... From Aunt Babette's Cook Book: Foreign and Domestic Receipts for the Household, 1889, page 157. | |
| Directions for Cookery, in Its Various Branches (1837) | Fried Sweet Potatoes.—choose |
of the largest size. Half boil them, and then having taken off the skins, cut the potatoes in slices, and fry them in butter, or in nice dripping. Sweet potatoes are ... From Directions for Cookery, in Its Various Branches, 1837, page 188. | |
| The Woman Suffrage Cook Book (1886) | Fried Tomato |
Peel the tomatoes and cut them into two slices each. Have hot in the frying-pan a mixture of suet and buttei in equal parts. Brown the tomatoes on both sides and take ... From The Woman Suffrage Cook Book, 1886, page 56. | |
| Presbyterian Cook Book (1873) | Fried Tomatoes |
Slice tomatoes quite thick salt them; roll in; and fry in equal parts of butter and lard. Put them in a dish to be served; keeping very hot. A little flour and butter ... From Presbyterian Cook Book, 1873, page 48. | |
| Gulf City Cook Book (1878) | Fried Tomatoes |
Wash and cut in halves; take out the seeds pepper and salt, and fry slowly until soft. From Gulf City Cook Book, 1878, page 109. | |
| Housekeeping in Old Virginia (1879) | Fried Tomatoes |
Slice tomatoes one-quarter inch thick. Put them in a skillet in which a spoonful of nice lard has been melted. After getting hot, the skins of the tomatoes may be ... From Housekeeping in Old Virginia, 1879, page 252. | |
| The Creole Cookery Book (1885) | Fried Tomatoes |
Peel 1 dozen ripe tomatoes, and fry them in a little fresh butter, together with 2 or 3 sliced green peppers; sprinkle on them a little salt, then add 1 or 2 onions ... From The Creole Cookery Book, 1885, page 99. | |
| Mrs. Rorer's Philadelphia Cook Book (1886) | Fried Tomatoes |
No. Cut smooth, solid tomatoes into slices about an eighth of an inch in thickness, dry each slice carefully with a soft towel, then dust with Beat an egg in a saucer ... From Mrs. Rorer's Philadelphia Cook Book, 1886, page 319. | |
| Lowney's Cook Book, Illustrated in Colors (1907) | Fried Tomatoes |
Cut tomatoes in quarters lengthwise; season with salt and pepper, dip in batter, and fry in deep fat. From Lowney's Cook Book, Illustrated in Colors, 1907, page 131. | |
| Larkin Housewives' Cook Book (1915) | Fried Tomatoes |
Take solid tomatoes, not overripe, and slice in one-fourth-inch Season with salt and pepper, dip into beaten egg and From Larkin Housewives' Cook Book, 1915, page 36. | |
| Fifty-Two Sunday Dinners (1913) | Fried Whole Potatoes |
Select small potatoes of uniform size. Wash, pare and parboil in boiling salted water ten minutes. Drain dry and fry a golden brown in deep hot Cottolene (time required ... From Fifty-Two Sunday Dinners, 1913, page 65. | |
| The New England Cook Book (1905) | Fried with Rice.—Take two or |
three chickens, cut them up, and half fry them; then boil half a pint of rice in a quart of water, leaving the grains distinct, but not too dry; stir one large ... From The New England Cook Book, 1905, page 80. | |
| The Dixie Cook-Book (1883) | Friep AsPARAGUS |
Blanch the asparagus a couple of minutes, and then drain it; dip each piece in batter and fry it in hot fat. When done, sprinkle, with salt and serve hot. This is nice and easy to prepare. From The Dixie Cook-Book, 1883, page 329. | |
| The Dixie Cook-Book (1883) | Friep CABBAGE |
Cut the cabbage very fine, on a slaw cutter, if possible; salt and pepper, stir well, and let stand five minutes. Have an iron kettle smoking hot, drop one table-spoon ... From The Dixie Cook-Book, 1883, page 335. | |
| The Dixie Cook-Book (1883) | Friep ToMATOEs |
Peel tomatoes and cut crosswise in large slices, salt and pepper, dip each slice into wheat flour, then into beaten egg, and fry at once in hot lard; serve hot. A cup of ... From The Dixie Cook-Book, 1883, page 348. | |
| California Mexican-Spanish Cook Book (1914) | Frijoles (Bean) Sauce |
red Spanish beans tender, put in pan with hot lard, add onions, green or red chile pulp. salt, brown a little flour with it, mash, press through sieve, add meat stock to ... From California Mexican-Spanish Cook Book, 1914, page 93. | |
| The Boston Cooking-School Cook Book (1896) | Fritter Beans |
1 egg % teaspoon salt 2 tablespoons milk % cup flour Beat Qg^ until light, add milk, salt, and flour. Put through colander or pastry tube into deep fat, and fry until ... From The Boston Cooking-School Cook Book, 1896, page 190. | |
| Lowney's Cook Book, Illustrated in Colors (1907) | Fritter Beans |
4 tablespoons milk 1 teaspoon butter 4 tablespoons grated cheese 1 teaspoon lard Melt butter and lard, add milk; when boiling, add flour and seasonings; cook two ... From Lowney's Cook Book, Illustrated in Colors, 1907, page 67. | |
| Dainty Desserts for Dainty People (c. 1910s) | Frozen Tomato Cream Salad |
i teaspocnful peppercorns. 1 slice onion. 1 can tomatoes, quart capacity. Sprig parsley. 1 allspice berry. 1 tablespoonful tarragon vinegar. i teaspoonf ul celery seed. ... From Dainty Desserts for Dainty People, c. 1910s, page 35. | |
| The Boston Cooking-School Cook Book (1896) | Frozen Tomato Salad |
Open one quart can tomatoes, turn from can, and let stand one hour that they may be re-oxygenated. Add three tablespoons sugar, and season highly with salt and cayenne; ... From The Boston Cooking-School Cook Book, 1896, page 398. | |
| Buckeye Cookery and Practical Housekeeping (1877) | Frrep Macaroni |
Boil til] tender six ounces macaroni in water; in skillet fry till brown two or three tablespoons chopped ham (not cooked) and an onion; then add macaroni, and a tea-cup ... From Buckeye Cookery and Practical Housekeeping, 1877, page 291. | |
| The National Cookery Book (1876) | Frrep ToMATOES |
Cut them in slices, flour them well, and fry them slowly in the fat from fried pork. From The National Cookery Book, 1876, page 161. | |
| The White House Cook Book (1887) | Fruit Pudding, Corn Meal |
TAKE a pint of hot milk and stir in sifted Indian meal till the batter is stiff; add a teaspoonful of salt and half a cup of molasses, adding a teaspoonful of soda ... From The White House Cook Book, 1887, page 442. | |
| Presbyterian Cook Book (1873) | Fruit Rice Pudding |
Put a teacupful of rice in a quart of milk, and boil slowly soft; add a a teacupful of cream, and sugar enough to sweeten it. Have ready, in a deep dish, any kind of ... From Presbyterian Cook Book, 1873, page 77. | |
| The White House Cook Book (1887) | Fruit Rice Pudding |
ONE large teacupf ul of rice, a little water to cook it partially; dry, line an earthen basin with part of it; fill nearly full with pared, cored and quartered apples, ... From The White House Cook Book, 1887, page 446. | |
| Manual for Army Cooks (1896) | Frying Meats, Vegetables, Etc |
There are two methods of frying: One with very little fat in the pan, the other with enough to boil. Chops or fat meats are best prepared by putting them in the pan when ... From Manual for Army Cooks, 1896, page 21. | |
| The Picayune Creole Cook Book (1901) | Garnish of Green Peas |
The filet of mutton is a square cut from the loin. Proceed to dredge with salt and pepper, and roast in exactly the same manner as leg of mutton. From The Picayune Creole Cook Book, 1901, page 109. | |
| Aunt Babette's Cook Book (1889) | Geeen Corn |
Boil on the cob all the corn you can pack into al arge wash-boiler, and boil about half an hour in salted water. Cut all the corn from the cobs, and pack in Mason jars; ... From Aunt Babette's Cook Book: Foreign and Domestic Receipts for the Household, 1889, page 490. | |
| Aunt Babette's Cook Book (1889) | Geeen Corn |
Place the corn in large Mason jars and pour a gallon of water over it, in which you have dissolved four ounces of salt and three drams of salicylic acid (dissolve the ... From Aunt Babette's Cook Book: Foreign and Domestic Receipts for the Household, 1889, page 502. | |
| Presbyterian Cook Book (1873) | Geeen Tomato Pickles |
Scald and peel full grown green tomatoes; drop them into strong ginger tea, and scald well. For every two pounds of tomatoes, take a pound of sugar and a pint of vinegar ... From Presbyterian Cook Book, 1873, page 136. | |
| Mrs. Beeton's Book of Household Management (1861) | General Rules for Boiling Vegetables |
All vegetables should be put into boiling water, to which salt should be added in the proportion of I tablespoonful to 2 quarts of water. The salt greatly improves the ... From Mrs. Beeton's Book of Household Management, 1861, page 900. | |
| The Boston Cooking-School Cook Book (1896) | German Cabbage |
Slice red cabbage and soak in cold water. Put one quart in stewpan with two tablespoons butter, one-half teaspoon salt, one tablespoon finely chopped onion, few gratings ... From The Boston Cooking-School Cook Book, 1896, page 346. | |
| The White House Cook Book (1887) | German Rice Waffles |
BOIL a half pound of rice in milk until it becomes thoroughly soft. Then remove it from the fire, stirring it constantly, and adding, a little at a time, one quart of ... From The White House Cook Book, 1887, page 287. | |
| Two Hundred and Seventy-Five War-Time Recipes (1918) | Ginger Corn Cookies |
3^ c fat I2 c molasses 1^ tsp soda in White flour to make dough Mix and roll thinly. Cut and bake. From Two Hundred and Seventy-Five War-Time Recipes, 1918, page 21. | |
| Common Sense in the Household (1871) | Gkeen Beans and Radish Pods |
Take young French or " string " beans, and radish pods just before they change color; green and pickle as you do cucumbers and gherkins. picKhES. Nasturtium-seed, i^ ... From Common Sense in the Household, 1871, page 484. | |
| Catering for Special Occasions, with Menus and Recipes (1911) | Glazed Carrots with Peas |
Wash and scrape carrots; then cut in there should be four cups. Cook in boiling salted water to cover fifteen minutes, drain, and return to saucepan with one-half cup ... From Catering for Special Occasions, with Menus and Recipes, 1911, page 122. | |
| The Boston Cooking-School Cook Book (1896) | Glazed Onions |
Peel small silver skinned onions, and cook in boiling water fifteen minutes. Drain, dry on cheese-cloth, put in a buttered baking-dish, add highly seasoned brown stock ... From The Boston Cooking-School Cook Book, 1896, page 354. | |
| Aunt Sammy's Radio Recipes (1927) | Glazed Onions |
10 medium-sized onions. I 2 tablespoons melted butter, Peel the onions and cook whole until fairly tender in salted boiling water, from 20 to Mix the sugar and butter ... From Aunt Sammy's Radio Recipes, 1927, page 23. | |
| The Boston Cooking-School Cook Book (1896) | Glazed Sweet Potatoes |
Wash and pare six medium-sized potatoes. Cook in boiling salted water until soft. Drain, cut in halves lengthwise, and put in a buttered pan. Make a syrup by boiling ... From The Boston Cooking-School Cook Book, 1896, page 380. | |
| Fifty-Two Sunday Dinners (1913) | Glazed Sweet Potatoes |
Wash and pare six medium-sized sweet potatoes. Parboil ten minutes in boiling salted: water; drain and cut lengthwise in halves. Arrange them in a well-buttered granite ... From Fifty-Two Sunday Dinners, 1913, page 175. | |
| The Picayune Creole Cook Book (1901) | Glazed Turnips |
Navets Glacés, 6 Turnips of Uniform Size. 1 Tablespoonful_of Sugar. 1 Cup of Select fine, small and tender turnips of uniform size, top the heads and the stems, and ... From The Picayune Creole Cook Book, 1901, page 243. | |
| The International Cook Book (1906) | Glazed Turnips, Demi-Glace |
Roast Chicken (290) Romaine Salad (214) Pudding Menagere (1192) 2367. CALVES' TAILS, BERLIN STYLE Clip off a little at both ends of three fresh calves' tails, then cut ... From The International Cook Book, 1906, page 731. | |
| The Good Housekeeping Woman's Home Cook Book (1909) | Glorified Rice |
Soak half a box of gelatine in half a cup of cold water. Wash half a cup of rice and sprinkle into boiling salted water. Boil till tender and dry thor¬ oughly in a ... From The Good Housekeeping Woman's Home Cook Book, 1909, page 104. | |
| Housekeeping in Old Virginia (1879) | Gold Tomato Gatsup |
^ peck ripe tomatoes. ^ gallon vinegar. 1 teacup salt. 1 teacup mustard, ground fine. 4 pods red pepper. 3 tablespoonfuls black pepper. A handful celery-seed. 1 cup ... From Housekeeping in Old Virginia, 1879, page 304. | |
| The Boston Cooking-School Cook Book (1896) | Golden Corn Cake |
1 cup corn meal ^ teaspoon salt 1 cup flour 1 cup milk li cup sugar 1 Q^g 5 teaspoons baking powder 2 tablespoons melted butter Mix and sift dry ingredients; add milk, ... From The Boston Cooking-School Cook Book, 1896, page 111. | |
| Mrs. Owen's Illinois Cook Book (1871) | Good Corn Bread |
One quart corn meal, One pint sour milk, One small teaspoonful of soda. a part meal, and enough milk to wet the meal; then put in the yelks of the eggs and beat add the ... From Mrs. Owen's Illinois Cook Book, 1871, page 152. | |
| Buckeye Cookery and Practical Housekeeping (1877) | Graham and Corn Bread |
It is very desirable that every family should have a constant supply of bread made of unbolted flour, or rye and Indian corn. Most persons find it palatable, and it ... From Buckeye Cookery and Practical Housekeeping, 1877, page 15. | |
| The Dixie Cook-Book (1883) | GraHamM AND Corn Breap |
It is very desirable that every family should have a constant supply of bread made of unbolted flour, or rye and Indian corn. Most persons find it palatable, and it ... From The Dixie Cook-Book, 1883, page 20. | |
| The Good Housekeeping Woman's Home Cook Book (1909) | Grand Union Cabbage |
Select a small, heavy cabbage and roll back the outside leaves. Cut out the center, leaving the shell entire. With a sharp knife slice the heart of the cab¬ bage very ... From The Good Housekeeping Woman's Home Cook Book, 1909, page 268. | |
| The Picayune Creole Cook Book (1901) | Grated Onion |
Beat the yolks to a cream, and add the other ingredients. Rub all these smoothly together, and then add the whites of eggs, beaten to a froth. Beat all thoroughly ... From The Picayune Creole Cook Book, 1901, page 181. | |
| Mrs. Owen's Illinois Cook Book (1871) | Grated Potato |
Take two or three potatoes, if not large, two if good size; grate them and pour boiling water on them, and set it in a vessel on the stove, and stir like starch till it ... From Mrs. Owen's Illinois Cook Book, 1871, page 126. | |
| Chinese-Japanese Cook Book (1914) | Gravy with Onions |
Place two tablespoonfuls of chicken fat or pork fat in pan, and when it is very hot add a finely chopped onion and fry a golden brown. Now slowly stir in one ... From Chinese-Japanese Cook Book, 1914, page 29. | |
| Mrs. Hale's New Cook Book (1857) | Green Corn |
Sweet or sugar com is best for boiling. Trim off the husks, excepting the inside leaves; throw the corn into boiling water little salt in let it boil from one-half to ... From Mrs. Hale's New Cook Book, 1857, page 270. | |
| The Corn Cook Book (1918) | Green Corn Boiled in Milk |
Follow recipe for Boiled Green Corn, using equal parts of skimmed milk and water. Salt the milk and water five minutes before removing corn. From The Corn Cook Book, 1918, page 47. | |
| The New England Cook Book, or Young Housekeeper's Guide (1836) | Green Corn Cakes |
Mix a pint of grated green corn, with three spoonsful of milk, a tea cup of flour, half a cup of melted butter, one egg, a tea spoonful of salt, half a tea spoonful of ... From The New England Cook Book, or Young Housekeeper's Guide, 1836, page 62. | |
| Mrs. Porter's New Southern Cookery Book (1871) | Green Corn Delight |
Take a dozen ears of green corn (sweet is best), and, without boiling, grate or scrape off the grains; into this stir two tablespoonsful of flour, also a wellegg, a ... From Mrs. Porter's New Southern Cookery Book, 1871, page 361. | |
| La Cuisine Creole (1885) | Green Corn Fritters |
Beat three eggs with a cup of milk; to this add a pint of boiled green corn grated; throw in flour enough to make a batter thick enough to drop from a spoon; salt and ... From La Cuisine Creole, 1885, page 93. | |
| The White House Cook Book (1887) | Green Corn Fritters |
ONE pint of grated, young and tender, green corn, three eggs, two tablespoonfuls of milk or cream, one tablespoonful of melted butter, if milk is used, a teaspoonful of ... From The White House Cook Book, 1887, page 295. | |
| The Corn Cook Book (1918) | Green Corn Griddle Cakes |
1 cup " 1 egg 2 cups sweet milk Add salt and sugar to and add to alternately with the milk, add lightly beaten egg and cook on hot From The Corn Cook Book, 1918, page 52. | |
| The White House Cook Book (1887) | Green Corn Griddle-cakes |
ONE pint of milk, two cups grated green corn, a little salt, two eggs, a teaspoonful of baking powder, flour sufficient to make a batter to fry on the griddle. Butter them hot and serve. From The White House Cook Book, 1887, page 291. | |
| Common Sense in the Household (1871) | Green Corn Pudding |
*J« " Avhito sugar. 1 dozen ears of corn—large ones. Grate the corn from the cob; beat the whites and yolks of the eggs separately. Put the corn and yolks together, ... From Common Sense in the Household, 1871, page 234. | |
| The White House Cook Book (1887) | Green Corn Pudding |
TAKE two dozen full ears of sweet green corn, score the kernels and cut them from the cob. Scrape off what remains on the cob with a knife. Add a pint and a half or one ... From The White House Cook Book, 1887, page 452. | |
| Fifty-Two Sunday Dinners (1913) | Green Corn Pudding |
To two cups of cooked green corn, cut from the cob (or one can of corn) chopped fine, add two eggs slightly beaten, one teaspoon ee ——_—S—— 106 52 Sunday Dinners Pith ... From Fifty-Two Sunday Dinners, 1913, page 109. | |
| The Dixie Cook-Book (1883) | Green Corn Puppina |
Draw a sharp knife through each row of corn lengthwise, ther scrape out the pulp; to one pint of the corn add one quart of milk, three eggs, a little suet, sugar to ... From The Dixie Cook-Book, 1883, page 333. | |
| Buckeye Cookery and Practical Housekeeping (1877) | Green Corn Puppine |
Draw a sharp knife through each row of corn lengthwise, then scrape out the pulp; to one pint of the corn add one quart of milk, three eggs, a little suet, sugar to ... From Buckeye Cookery and Practical Housekeeping, 1877, page 287. | |
| The White House Cook Book (1887) | Green Corn, Boiled |
THIS should be cooked on the same day it is gathered; it loses its sweetness in a few hours and must be artificially supplied. Strip off the husks, pick out all the silk ... From The White House Cook Book, 1887, page 228. | |
| La Cuisine Creole (1885) | Green English Peas, to Stew |
Shell a quart of green peas for a small mess. Wash them in cold water, and put them on to cook in a stew pan with a pint of boiling water, or enough to cover them. Let ... From La Cuisine Creole, 1885, page 97. | |
| Mrs. Lincoln's Boston Cook Book (1884) | Green or Sweet Corn |
Remove the husk, and every thread of the silky fibre. Put into boiling water, cover with the clean inner husks, and cook from five to fifteen minutes. Try a kernel, and ... From Mrs. Lincoln's Boston Cook Book, 1884, page 325. | |
| Directions for Cookery, in Its Various Branches (1837) | Green Peas |
Take four pounds of knuckle of veal, and a pound of bacon. to pieces, and put them into a soup kettle with a sprig of mint and four quarts Boil it moderately fast, and ... From Directions for Cookery, in Its Various Branches, 1837, page 36. | |
| Directions for Cookery, in Its Various Branches (1837) | Green Peas |
Green peas are unfit for eating after they become hard and yellowish; but they are better when nearly full grown than when very small and young. They should be gathered ... From Directions for Cookery, in Its Various Branches, 1837, page 200. | |
| Common Sense in the Household (1871) | Green Peas |
Shell and lay iu cold water until you are ready to coo^ Put into salted boiling watei', and cook from twenty minutes to half an hour. If young and fresh, the shorter ... From Common Sense in the Household, 1871, page 226. | |
| Gulf City Cook Book (1878) | Green Peas |
Shell and wash the peas; cook in hot water enough to cover them for twenty minutes. When nearly done, add; take them up clear Season with butter, and, if desired, add a little cream. From Gulf City Cook Book, 1878, page 104. | |
| Mrs. Lincoln's Boston Cook Book (1884) | Green Peas |
Peas are fresh when the pods are green, crisp, and plump. The fresh pods are sweet, and full of flavor. Wash the pods before shelling, then'the peas will require no ... From Mrs. Lincoln's Boston Cook Book, 1884, page 324. | |
| The Creole Cookery Book (1885) | Green Peas |
Put the peas in a covered vessel with a little salt; place this in another vessel filled with water, which must be boiled until the peas are tender. - From The Creole Cookery Book, 1885, page 96. | |
| The Creole Cookery Book (1885) | Green Peas |
Green peas should be young and freshly shelled; wash them clean; put them in a bag and the bag into plenty of boiling water, with a little salt and a teaspoonful of ... From The Creole Cookery Book, 1885, page 97. | |
| Mrs. Rorer's Philadelphia Cook Book (1886) | Green Peas |
Peas, like corn, lose their sweetness almost as soon as they are picked. be so unfortunate as to get stale or wilted peas, shell and throw them into cold water one hour ... From Mrs. Rorer's Philadelphia Cook Book, 1886, page 304. | |
| The White House Cook Book (1887) | Green Peas |
SHELL the peas and wash in cold water. Put in boiling water just enough to cover them well and keep them from burning; boil from twenty minutes to half an hour, when the ... From The White House Cook Book, 1887, page 235. | |
| Fifty-Two Sunday Dinners (1913) | Green Peas |
Cook peas in boiling water. Use just enough water to prevent them from burning. Add salt fifteen minutes before removing them from fire. Season with butter and pepper. From Fifty-Two Sunday Dinners, 1913, page 83. | |
| The Creole Cookery Book (1885) | Green Peas a La Bourgeoise |
Wash 1} pints of green peas, put them into a stewpan, with fresh butter, parsley, lettuce cut in fours, and a little sugar. Let these boil in their own juice over a slow ... From The Creole Cookery Book, 1885, page 97. | |
| Fifty-Two Sunday Dinners (1913) | Green Peas and New Carrots in Cream Sauce |
Cook one and one-half cups of peas in just enough water to prevent them from burning. Add salt fifteen minutes before removing them from range. Wash, scrub and scrape ... From Fifty-Two Sunday Dinners, 1913, page 86. | |
| Miss Parloa's New Cook Book and Marketing Guide (1880) | Green Peas k la Pranpaise |
Boil green peas until tender, and drain. For every put in a sauce-pan two table-spoonfuls of butter, one of flour, and half a teaspoonful of sugar. Stir until all are ... From Miss Parloa's New Cook Book and Marketing Guide, 1880, page 254. | |
| The International Cook Book (1906) | Green Peas with Butter CiSio |
Punch, Siberian (960) Almond Ice Cream (149) Lady-Fingers (150) 1902. POTAGE, ARTAGNAN Place in a saucepan two sliced carrots, one sliced turnip, one sliced onion, one ... From The International Cook Book, 1906, page 582. | |
| Gulf City Cook Book (1878) | Green Peas with Mint |
Put the peas in cold w.ater to boil, with a little salt. Add one sprig of mint, one dessert-spoonful done, take out the mint, drain off the water, and season with butter ... From Gulf City Cook Book, 1878, page 104. | |
| The International Cook Book (1906) | Green Peas with Mint |
Prepare the same quantity of fresh peas as in No. 1519, adding when in the pan one teaspoon very finely chopped fresh mint leaves, toss well while heating for a minute ... From The International Cook Book, 1906, page 520. | |
| California Mexican-Spanish Cook Book (1914) | Green Peppers With Rice |
Chop two tablespoons onion, two tablespoons red sweet peppers, two tablespoons green sweet peppers very fine, fry until tender with a tablespoon chopped salt pork. Add ... From California Mexican-Spanish Cook Book, 1914, page 100. | |
| Mrs. Rorer's Philadelphia Cook Book (1886) | Green Tomato |
i peck of green tomatoes, ^ pound of ground mustard i dozen onions, sliced Y-2, ounces of black pepper i ounce of whole cloves i ounce of whole allspice i ounce of ... From Mrs. Rorer's Philadelphia Cook Book, 1886, page 543. | |
| The White House Cook Book (1887) | Green Tomato Catsup |
ONE peck of green tomatoes and two large onions sliced. Place them in layers, sprinkling salt between; let them stand twenty-four hours and then drain them. Add a ... From The White House Cook Book, 1887, page 199. | |
| The New England Cook Book (1905) | Green Tomato Catsup.—One peck |
of green tomatoes, one dozen large onions, one-half pint of salt; slice the tomatoes and To a layer of these add a layer of salt; let Stand twenty-four hours, then ... From The New England Cook Book, 1905, page 284. | |
| The National Cookery Book (1876) | GREEN Tomato Pickies |
Those ready to ripen ar¢ the best to pickle. Place the m in larg pan and throw on a handful of salt; cover el Vill ) water and let them stand till cold: then sl through ... From The National Cookery Book, 1876, page 345. | |
| The National Cookery Book (1876) | Green Tomato Pickle |
ip & peck of tomatoes, sprinkle them with salt, and let our hours; then squeeze them very dry 1s. [f you do not like onions, they may be left ou Then stir in allspice, ... From The National Cookery Book, 1876, page 345. | |
| Housekeeping in Old Virginia (1879) | Green Tomato Pickle |
Slice green tomatoes and onions; sprinkle each layer with salt; let them stand until next day, then press all the juice out, and season very highly with red and black ... From Housekeeping in Old Virginia, 1879, page 277. | |
| Housekeeping in Old Virginia (1879) | Green Tomato Pickle |
Slice and chop green tomatoes, until you have one gallon. 270 GKEEN TOMATO PICKLE — GEEEN TOMATO SAITOE. Chop one dozen large onions. Mix and sprinkle four large ... From Housekeeping in Old Virginia, 1879, page 277. | |
| The Dixie Cook-Book (1883) | Green Tomato PIcKLE |
Take eight pounds of green tomatoes and chop fine, add four pounds brown sugar and boil down three hours, add a quart of vinegar, a teaspoon each of mace, cinnamon and ... From The Dixie Cook-Book, 1883, page 272. | |
| Rumford Complete Cook Book (1908) | Green Tomato Pickle |
% bushel green tomatoes. 1 stick cinnamon. yi peck onions. 1 teaspoon ground mace. 2 cups salt. y cup whole peppercorns. 2 tablespoons mustard. 1 teaspoon ground cloves. ... From Rumford Complete Cook Book, 1908, page 206. | |
| The White House Cook Book (1887) | Green Tomato Pickles. |
ONE peck of green tomatoes, sliced the day before you are ready for pickling, sprinkling them through and through with salt, not too heavily; in the morning drain off ... From The White House Cook Book, 1887, page 203. | |
| The White House Cook Book (1887) | Green Tomato Pickles. |
WASH and slice, without peeling, one peck of sound green tomatoes, put them into a jar in layers with a slight sprinkling of salt between. This may be done over night; ... From The White House Cook Book, 1887, page 203. | |
| The White House Cook Book (1887) | Green Tomato Pie |
TAKE medium-sized tomatoes, pare and cut out the stem end. Having your pie-pan lined with paste made as biscuit dough, slice the tomatoes very thin, filling the pan ... From The White House Cook Book, 1887, page 364. | |
| Aunt Sammy's Radio Recipes (1927) | Green Tomato Pie |
4 or 5 medium-sized green tomatoes. IH tablespoons cornstarch. ]/2 lemon sliced very thin. M cup sugar. Slice the tomatoes. Heat slowly in a saucepan with the sugar, ... From Aunt Sammy's Radio Recipes, 1927, page 69. | |
| Common Sense in the Household (1871) | Green Tomato Preserves |
8 lbs. small green tomatoes. Pierce each with a fork. 7 lbs. sugar. 4 lemons—tlie juice only. 1 oz. ginger and mace mixed. all slowly, and the ia clcMir. Take it from ... From Common Sense in the Household, 1871, page 467. | |
| Aunt Babette's Cook Book (1889) | Green Tomato Preserves |
Take seven pounds of nice, even-sized, small, green tomatoes, six pounds of sugar, three lemons, five cents' worth of cloves and cinnamon mixed (use only half of this) ... From Aunt Babette's Cook Book: Foreign and Domestic Receipts for the Household, 1889, page 455. | |
| Housekeeping in Old Virginia (1879) | Green Tomato Sauce |
Peel and slice the tomatoes. To two gallons add: 2^ tablespoonfuls ground black pepper. 2 tablespoonfuls ground allspice. 2 tablespoonfuls ground cloves. 3 gills white ... From Housekeeping in Old Virginia, 1879, page 279. | |
| Housekeeping in Old Virginia (1879) | Green Tomato Sauce |
2 gallons tomatoes, sliced. 3 gills of mustard-seed, whole. 2^ tablespoonfuls pepper. 1-J tablespoonfuls allspice. 3 tablespoonfuls mustard, beaten smooth. 1 teaspoonful ... From Housekeeping in Old Virginia, 1879, page 279. | |
| The Dixie Cook-Book (1883) | Green Tomato SAvce |
Cut up two gallons of green tomatoes; take three gills black mustard seed, three tablespoons dry mustard, two and a half of black pepper, one and a half allspice, four ... From The Dixie Cook-Book, 1883, page 137. | |
| La Cuisine Creole (1885) | Green Tomato Soy, or Sauce |
Slice a peck of green tomatoes thin, salt them thor¬ oughly, using a pint of salt. Let them stay in this all night, and in the morning drain them from the salt, wash ... From La Cuisine Creole, 1885, page 110. | |
| La Cuisine Creole (1885) | Green Tomato Sweet Pickle |
Slice tomatoes until you have seven pounds, sprinkle them with salt, and let them stand twenty-four hours. Then soak them for the same length of time in fresh water to ... From La Cuisine Creole, 1885, page 119. | |
| Housekeeping in Old Virginia (1879) | Green Tomato Sweetmeats |
Slice the tomatoes and soak them a day and night in salt and water, then in fresh water for an hour or two, then scald in alum water with grape leaves. When taken out of ... From Housekeeping in Old Virginia, 1879, page 461. | |
| Gulf City Cook Book (1878) | Green-corn Pudding |
Take twelve ears of green corn and grate it; add a quart of sweet milk, a quarter of a pound of fresh butter, four eggs beaten, pepper and, salt all well together and ... From Gulf City Cook Book, 1878, page 97. | |
| Gulf City Cook Book (1878) | Green-tomato Sauce |
One peck of green tomatoes, twelve large; them and lay on dishes, sprinkling each layer with Set them aside for twenty-four hours. Drain them through a sieve until they ... From Gulf City Cook Book, 1878, page 229. | |
| Mrs. Lincoln's Boston Cook Book (1884) | Greens |
The leaves and stalks of young beets, milkweed, dandelions, and narrow dock are useful as food in the early spring, chiefly for the water and alkaline salts which they ... From Mrs. Lincoln's Boston Cook Book, 1884, page 323. | |
| The White House Cook Book (1887) | Greens |
ABOUT a peck of greens are enough for a mess for a family of six, such as dandelions, cowslips, burdock, chicory and other greens. All greens should be carefully ... From The White House Cook Book, 1887, page 237. | |
| Lowney's Cook Book, Illustrated in Colors (1907) | Greens |
Beet tops, dandelions, spinach, Swiss chard, young cabbage sprouts, cowslips, may all be prepared in the same way. Wash in many waters all grit and sand are removed. in ... From Lowney's Cook Book, Illustrated in Colors, 1907, page 128. | |
| Mrs. Owen's Illinois Cook Book (1871) | Greens and Sprouts |
sprouts, young beet tops and the green, young turnips, are boiled with salt meats or in salt water. From Mrs. Owen's Illinois Cook Book, 1871, page 114. | |
| Miss Parloa's New Cook Book and Marketing Guide (1880) | Ground Rice Pudding |
One quart of milk, five table-spoonfuls of ground rice, four of sugar, one teaspoonful of salt, six of Put the milk in the double reserving Mix the rice and cold milk ... From Miss Parloa's New Cook Book and Marketing Guide, 1880, page 266. | |
| The Creole Cookery Book (1885) | Ground Rice Pudding |
Mix 24 large spoonfuls of rice in a little cold milk; stir it into 1 quart of boiling milk; let it boil 15 minutes, stirring it constantly; when cold, add 5 eggs, a ... From The Creole Cookery Book, 1885, page 195. | |
| The Cook's Own Book (1832) | Ground Rice, Rich |
(1) into a quarter of a pound of ground rice, a pint and a half of new milk; put it into a saucepan, and keep stirring it till it then add diree ounces of melted butter, ... From The Cook's Own Book, 1832, page 210. | |
| The International Cook Book (1906) | Hamburg Steaks with Fried Onions |
421. APPLES WITH BUTTERVANILLA Peel three large, sound, green apples; cut in halves, cut out the cores, then cut each half in four slices. Place in an earthen baking ... From The International Cook Book, 1906, page 137. | |
| The Boston Cooking-School Cook Book (1896) | Harvard Beets |
Wash twelve small beets, cook in boiling water until soft, remove skins, and cut beets in thin slices, small cubes, or fancy shapes, using French vegetable cutter. Mix ... From The Boston Cooking-School Cook Book, 1896, page 344. | |
| Aunt Sammy's Radio Recipes (1927) | Harvard Beets |
6 medium-sized beets. Yi cup sugar. J-^ tablespoon cornstarch. 3^ cup vinegar. Wash the beets, cook them in boiling water until tender, remove the skins, and cut the ... From Aunt Sammy's Radio Recipes, 1927, page 19. | |
| Lowney's Cook Book, Illustrated in Colors (1907) | Hashed Brown Potatoes |
Sprinkle two cups cold boiled potato cubes with Melt one tablespoon butter; add one tablespoon and one half cup brown stock. add potato cubes; without breaking potatoes. ... From Lowney's Cook Book, Illustrated in Colors, 1907, page 134. | |
| Rumford Complete Cook Book (1908) | Hashed Brown Potatoes |
6 cold cooked potatoes, baked or boiled. % cup salt pork cut in dice and measured after cutting, or )/3 cup butter. remain in the pan the under is browned. From Rumford Complete Cook Book, 1908, page 87. | |
| The International Cook Book (1906) | Hashed Brown Potatoes, Moreno |
1757. EGGS COCOTTE, SARKEY Cut two ounces raw ham in exceedingly small pieces, place in small saucepan with a tablespoon melted butter and gently brown for four minutes; ... From The International Cook Book, 1906, page 536. | |
| Mrs. Rorer's Philadelphia Cook Book (1886) | Hashed Potatoes Browned in the Oven |
Pare two good-sized potatoes, and cut tablespoonful of butter in a frying-pan; and, when melted, of add a of milk, a half-teaspoonful of salt, and two dashes of black ... From Mrs. Rorer's Philadelphia Cook Book, 1886, page 309. | |
| Rumford Complete Cook Book (1908) | Hashed Turnip |
1 large yellow turnip. % teaspoon pepper. 1 tablespoon chopped 1 level teaspoon salt. X cup thin cream. Peel the turnip thickly and cut till tender in boiling water, ... From Rumford Complete Cook Book, 1908, page 90. | |
| The White House Cook Book (1887) | Hasty Cooked Potatoes |
WASH and peel some potatoes; cut them into slices of about a qaurter of an inch in thickness; throw them into boiling salted water, and, if of good quality, they will be ... From The White House Cook Book, 1887, page 217. | |
| The Picayune Creole Cook Book (1901) | Head of Fine Young Cabbage |
4 Green Tomatoes. Take two dozen Pepper Mangoes or young Muskmelons that are no larger than an orange. Let them lie for two weeks in a brine strong enough to float an ... From The Picayune Creole Cook Book, 1901, page 361. | |
| The Dixie Cook-Book (1883) | Heidelberg Cabbage |
Select two small, solid heads of hard red cabbage; divide them in halves from crown to stem; lay the split side down, and cut downwards in thin slices, The cabbage will ... From The Dixie Cook-Book, 1883, page 334. | |
| The White House Cook Book (1887) | Herbs and Vegetables Used in Soups |
OF vegetables the principal ones are carrots, tomatoes, asparagus, green peas, okra, macaroni, green corn, beans, rice, vermicelli, Scotch barley, pearl barley, wheat ... From The White House Cook Book, 1887, page 39. | |
| The International Cook Book (1906) | Hindustan Vegetables |
944. SORREL SOUP Remove the stalks from a pint of very fresh sorrel. Wash well in running cold water, take up with the hands and carefully press out all water. Then cut ... From The International Cook Book, 1906, page 290. | |
| Manual for Army Cooks (1896) | Hints on Boiling Meats and Vegetables |
Boiled fresh meats and vegetables should be put on in boiling water, which sets and retains the juices, and boiled slowly; they should be salted and seasoned while ... From Manual for Army Cooks, 1896, page 19. | |
| Mary Elizabeth's War Time Recipes (1918) | Honey Corn Balls |
Pop one and one-half pounds of the best popping corn. Sort or sift out any unpopped kernels and put in the oven to keep warm. Cook two pounds of strained honey until the ... From Mary Elizabeth's War Time Recipes, 1918, page 31. | |
| The Boston Cooking-School Cook Book (1896) | Hongroise Potatoes |
Wash, pare, and cut potatoes in one-third inch cubes, — there should be three cups; parboil three minutes, and drain. Add one-third cup butter, and cook on back of range ... From The Boston Cooking-School Cook Book, 1896, page 373. | |
| Miss Parloa's New Cook Book and Marketing Guide (1880) | Hot Cabbage Salad |
One quart of finely-shaved two of bacon or pork fat, two large slices of onion, minced fine; one teaspoonful of salt, one-fourth of a of pepper, half a cupful of ... From Miss Parloa's New Cook Book and Marketing Guide, 1880, page 220. | |
| Mrs. Rorer's Philadelphia Cook Book (1886) | Hot Corn Bread |
i quart of corn meal i ounce of butter i pint of sour cream or buttermilk i teaspoonful of saleratus or soda Put the corn meal in a large bowl, and pour over it enough ... From Mrs. Rorer's Philadelphia Cook Book, 1886, page 336. | |
| The Boston Cooking-School Cook Book (1896) | Hot Potato Salad |
Wash six mediumsized potatoes, and cook in boiling salted water until soft. Cool, remove skins, and cut in very thin slices. Cover bottom of baking-dish with potatoes, ... From The Boston Cooking-School Cook Book, 1896, page 392. | |
| The Picayune Creole Cook Book (1901) | How to Boil Macaroni |
Avofd breaking the macaroni as much as possible. Immerse it whole in a large saucepan of boiling water; add a tablespoonful of salt and one of butter. Let the macaroni ... From The Picayune Creole Cook Book, 1901, page 195. | |
| Manual for Army Cooks (1896) | How to Boil Rice |
Pick your rice clean and wash it in two cold waters, drawing off the last water just as you are ready to put the rice in the saucepan for boiling. Prepare a saucepan ... From Manual for Army Cooks, 1896, page 270. | |
| The Picayune Creole Cook Book (1901) | How to Boil Rice |
When properly boiled, rice should be snowy white, perfectly dry and smooth, and every grain separate and distinct. To attain this end, put a quart of water on the fire, ... From The Picayune Creole Cook Book, 1901, page 182. | |
| The Dixie Cook-Book (1883) | How to Bor Rice |
Rice should be carefully picked over, washed in warm water, rubbed between the hands, and then rinsed several times in cold water till white. Put one tea-cupful in a tin ... From The Dixie Cook-Book, 1883, page 345. | |
| Salads, Sandwiches and Chafing-Dish Dainties (1899) | How to Clean Cabbage and Cauliflower |
Let stand head downwards half an hour in cold salted water, using a tablespoonful of salt to a quart of water. From Salads, Sandwiches and Chafing-Dish Dainties, 1899, page 40. | |
| Corn Meal for Breakfast, Dinner, Supper (1917) | How to Use Left-over Corn-meal Mush |
1. To reheat corn-meal mush place it in a double boiler, add a little hot milk, and cook 3 minutes. 2. Reheat left-over mush, stir in a few scalded figs or dates, pour ... From Corn Meal for Breakfast, Dinner, Supper, 1917, page 38. | |
| The Creole Cookery Book (1885) | How to Wash Rice |
Pour upon it water enough to cover it; stirit round briskly with the hand for several seconds; pour off the water, and add fresh; stir as before, and repeat this several ... From The Creole Cookery Book, 1885, page 100. | |
| Mrs. Lincoln's Boston Cook Book (1884) | Hulled Corn |
Tie a quart of oak wood ashes in a flannel bag, and put it with three gallons of cold water into an iron kettle. Let it boil and become lye, or till the water is black. ... From Mrs. Lincoln's Boston Cook Book, 1884, page 312. | |
| The Corn Cook Book (1918) | Hulled Corn |
Tie a quart of hard wood ashes (oak ashes are preferable) in a flannelette bag, and put it in a large kettle, add gallons of Let it and become lye. the right stage of ... From The Corn Cook Book, 1918, page 20. | |
| Buckeye Cookery and Practical Housekeeping (1877) | Huutep Corn |
This old-fashioned luxury is really a delicious dish when properly prepared. Take a six-quart pail full of ashes (hard wood ashes if possible, as they are stronger); put ... From Buckeye Cookery and Practical Housekeeping, 1877, page 286. | |
| The International Cook Book (1906) | I Oo I. Potatoes, Be"arnaise |
Peel and wash three large, sound potatoes. Cut them into quarterinch-square pieces, wash again and drain, then plunge in boiling fat and fry for six minutes. Lift them ... From The International Cook Book, 1906, page 308. | |
| The National Cookery Book (1876) | Iaryland Corn Cake |
Mix a pint of meal with rich milk and a little salt, until thin enough to pour; add an egg, and bake on the griddle in thin cakes the size of a tea-plate. Butter and ... From The National Cookery Book, 1876, page 200. | |
| Boston School Kitchen Text-Book (1887) | Iii. — Cooking Vegetables |
burst; so that each cell, which before cooking was wet and hard, is now filled w4th soft, mealy starch. If we begin to cook our potatoes by putting tliem water, some of ... From Boston School Kitchen Text-Book, 1887, page 73. | |
| Boston School Kitchen Text-Book (1887) | Iii. — Potatoes |
solution New potatoes, unless perfectly ripe, contain but little starch. In late summer and in autumn they are in their best condition. The amount of starch and albumen ... From Boston School Kitchen Text-Book, 1887, page 71. | |
| Aunt Babette's Cook Book (1889) | Imitation Cauliflower |
Boil a head of cabbage as directed below. When it is cold, chop up quite fine and beat lap a couple of eggs, a tablespoonful of butter and half a cup of sweet cream. Add ... From Aunt Babette's Cook Book: Foreign and Domestic Receipts for the Household, 1889, page 160. | |
| Aunt Babette's Cook Book (1889) | Imitation New Potatoes |
This is rather a troublesome dish, and requires considerable time and patience to prepare, as they are to represent " new potatoes. '^ Of course this is only done when ... From Aunt Babette's Cook Book: Foreign and Domestic Receipts for the Household, 1889, page 156. | |
| The Cook's Own Book (1832) | In Rice |
(1> Scoop om the cores, and pare, very neatly, half a dozen good-aized apples; il them in thin, clarified imbibe die sugar, and APR APR be careful to preserve their ... From The Cook's Own Book, 1832, page 51. | |
| The National Cookery Book (1876) | In the Place of Potatoes |
Take a quart or more of corn meal; wet it with cold water and add a little salt - make the battex stiff; mix it with the hands thoroughly, and make it into balls about ... From The National Cookery Book, 1876, page 168. | |
| The Picayune Creole Cook Book (1901) | In ‘Macaroni en Timbale” the maca |
roni is cooked in the cheese head, Vinaigrette—A sauce or salad dressing, made of salt and pepper, with vinegar predominating. Vol-au-Vent—A chicken, meat, fish or game ... From The Picayune Creole Cook Book, 1901, page 20. | |
| The National Cookery Book (1876) | Indian Corn |
Swreer Corn AS PREPARED BY THE INDIANS soil as many ears as you require of the sweet « rn, such as is used for the table, and of the same degree of ripeness. It should } ... From The National Cookery Book, 1876, page 194. | |
| Lowney's Cook Book, Illustrated in Colors (1907) | Indian Rice Pudding |
J cup rice J teaspoon ginger Mix ingredients in the order given, pour into deep baking dish, set in a pan of hot water, and bake two hours. Stir once during cooking. From Lowney's Cook Book, Illustrated in Colors, 1907, page 257. | |
| The Corn Cook Book (1918) | Indian Rice Pudding |
14 cup rice • y> %' cup Indian meal 14 cup the meal in milk in boiler twenty minutes, add rice (uncooked), seasoning. in and in moderate two after cooking one-half hour; ... From The Corn Cook Book, 1918, page 37. | |
| Mrs. Beeton's Book of Household Management (1861) | Ingredients. — Potatoes |
Method. — Choose large potatoes, as much of a size as possible; wash them in lukewarm water, and scrub them well, for the brown skin of a baked potato is by many persons ... From Mrs. Beeton's Book of Household Management, 1861, page 900. | |
| Housekeeping in Old Virginia (1879) | Irish Potato Chips |
Shave the raw potatoes with a cabbage cutter. Drop the pieces, one at a time, into boiling lard, and fry a rich brown. Sprinkle a little salt over them. — Mrs. M. L, 0. From Housekeeping in Old Virginia, 1879, page 255. | |
| Housekeeping in Old Virginia (1879) | Irish Potato Pudding |
1 pound mashed Irish potatoes. 2 cupfuls butter, well creamed. 1 teacup cream. 1 wine-glassful brandy. Stir the ingredients thoroughly together. Bake in pastry without ... From Housekeeping in Old Virginia, 1879, page 402. | |
| Housekeeping in Old Virginia (1879) | Irish Potato Salad |
Cut ten or twelve cold boiled potatoes into small pieces. Put into a salad bowl with — 4 tablespoonfuls vinegar. 4 tablespoonfuls best salad oil. 1 teaspoonful minced ... From Housekeeping in Old Virginia, 1879, page 206. | |
| The Creole Cookery Book (1885) | Irish Potato Snow Balls |
After boiled tender, drain off the water, and let the potatoes steam till they break to pieces; then mix them with the yolk of an egg, a small piece of butter, bread ... From The Creole Cookery Book, 1885, page 94. | |
| Housekeeping in Old Virginia (1879) | Irish Potato Yeast |
1 quart of potatoes, boiled and mashed fine. •^ teacup of sugar. Put two cups of flour in a bowl, and pour over it three cups of strong hop-water, scalding hot, and stir ... From Housekeeping in Old Virginia, 1879, page 34. | |
| The Creole Cookery Book (1885) | Irish Potatoes Mashed |
Boil the potatoes and mash them in a mortar with butter; to a tablespoonful of butter use 8 or 10 common sized potatoes; salt to the taste. From The Creole Cookery Book, 1885, page 96. | |
| La Cuisine Creole (1885) | Irish Potatoes, Mashed and Browned |
Boil them without peeling; peel them while hot, mash them up with sweet butter, a little milk, pepper and salt. Many like them better when mashed and smoothed over with ... From La Cuisine Creole, 1885, page 90. | |
| Common Sense in the Household (1871) | Irish-Potato Pie |
{or Pudding). »j« 1 lb. mashed potato, rubbed through a cullender. •^ lb. butter—creamed with the sugar. G eggs—whites and yolks se^jarately. 1 lemon—squeezed into the ... From Common Sense in the Household, 1871, page 360. | |
| Gulf City Cook Book (1878) | Irish-potato Pie |
Two cupfuls of boiled potatoes nicely strained through a colander, one cup of milk, two of sugar, six flavor with wine and nutmeg. Bake on pastry, or in a dish like a pudding. From Gulf City Cook Book, 1878, page 156. | |
| Gulf City Cook Book (1878) | Irish-potato Salad |
Take a couple of cold potatoes, cut fine, with half a raw onion; put sweet oil, pepper, salt, and vinegar upon them. From Gulf City Cook Book, 1878, page 84. | |
| Mrs. Hale's New Cook Book (1857) | Iron Pot, with Potato Strainer |
Another way to Boil Potatoes.—Pare, wash, and throw them into a pan of cold water; then put them on to boil in a clean pot, with cold water sufficient to cover them, and ... From Mrs. Hale's New Cook Book, 1857, page 255. | |
| Housekeeping in Old Virginia (1879) | Italian manner of Cooking Macaroni |
One and a half pound macaroni, parboiled with a little salt, and one clove garlic. One pound of beef chopped fine, lean and fat stewed with one pint tomatoes. Alternate ... From Housekeeping in Old Virginia, 1879, page 235. | |
| Lowney's Cook Book, Illustrated in Colors (1907) | Italian Potatoes |
Mix two cups hot mashed potatoes, one teaspoon onion juice, one tablespoon finely chopped parsley, one egg yolk well beaten, four stiffly beaten whites, one half cup ... From Lowney's Cook Book, Illustrated in Colors, 1907, page 135. | |
| War Economy in Food (1917) | Italian Tomato Sauce |
2 cups cooked tomatoes. 2 teaspoons % cup finely cut onion. ^2 cup grated or cut turnip. 1/^ cup grated or cut carrot. % cup cut green peppers. 4 tablespoons butter ... From War Economy in Food, 1917, page 27. | |
| Larkin Housewives' Cook Book (1915) | Itedieui Macaroni |
Cook one-half package Larkin Short-Cut Macaroni in boiling salted water. Season one pound chopped raw beef with and and as Hamburg Slice one small onion and fry with the ... From Larkin Housewives' Cook Book, 1915, page 54. | |
| Housekeeping in Old Virginia (1879) | JBaked Tomatoes |
Scald and peel the tomatoes, or else peel thin with a sharp knife, without scalding. Cut in small pieces, season with a little sugar, salt, pepper, and finely minced ... From Housekeeping in Old Virginia, 1879, page 251. | |
| Dainty Desserts for Dainty People (c. 1910s) | Jellied Celery |
§ tablespoonful grated horseradish root. f teaspoonf ul salt. ^ cup lemon juice. Few grains pepper. 1 cup finely cut celery. Soak gelatine in cold water five minutes, ... From Dainty Desserts for Dainty People, c. 1910s, page 37. | |
| Mary Elizabeth's War Time Recipes (1918) | Jellied Essence of Celery |
Use the frame of a chicken after roasting or broiling. Cover with three quarts of cold water. Use the coarse outside stalks of bunch celery and the large green leaves ... From Mary Elizabeth's War Time Recipes, 1918, page 44. | |
| Dainty Desserts for Dainty People (c. 1910s) | Jellied Vegetable Ring |
1 cup celery, cut in small strips. J cup boiling water. i cup shredded cabbage. I cup canned peas. \ cup vinegar. I cup small cucumber cubes. in cold water five minutes, ... From Dainty Desserts for Dainty People, c. 1910s, page 32. | |
| The Boston Cooking-School Cook Book (1896) | Jellied Vegetables |
Soak one tablespoon granulated gelatine in one-fourth cup cold water, and dissolve in one cup boiling water; then add one-fourth cup, each, sugar and vinegar, two ... From The Boston Cooking-School Cook Book, 1896, page 451. | |
| Housekeeping in Old Virginia (1879) | Jowl and Turnip Salad |
This is an old Virginia dish, and much used in the spring of the year. The jowl, which must have been well smoked, must be washed clean, and boiled for three hours. Put ... From Housekeeping in Old Virginia, 1879, page 138. | |
| The Creole Cookery Book (1885) | Kentucky Corn Pudding |
One dozen ears of corn; cut the grains down through the middle; scrape out the heart; mix this with 1 teacup of milk, 3 eggs, 4 cup of butter with 1 teaspoonful of ... From The Creole Cookery Book, 1885, page 245. | |
| The White House Cook Book (1887) | Ladies' Cabbage |
BOIL a firm white cabbage fifteen minutes, changing the water then for more from the boiling tea-kettle. When tender, drain and set aside until perfectly cold. Chop fine ... From The White House Cook Book, 1887, page 223. | |
| Common Sense in the Household (1871) | Ladies' Cabbage. «^ |
Boil a firm white cabbage fifteen minutes, changing the water then for moi'e from the boiling tea-kettle. tender, drain and set aside until perfectly cold. Chop fine, ... From Common Sense in the Household, 1871, page 220. | |
| The International Cook Book (1906) | Lambs' Tongues and Potato Salad |
624. SCALLOPS EN BROCHETTES WITH HAM Procure one and a half pounds very fresh medium-sized scallops and arrange equally on six skewers, running the skewers right through ... From The International Cook Book, 1906, page 192. | |
| Larkin Housewives' Cook Book (1915) | Larkin Corn Starch with |
one-third cup of Larkin Granulated Sugar, add the yolks of two well-beaten eggs and one teaspoon of Larkin From Larkin Housewives' Cook Book, 1915, page 104. | |
| Larkin Housewives' Cook Book (1915) | Larkin Onion |
salt and a dash of cayenne pepper and ground nutmeg. Mix thoroughly together, spread on a shallow plate to When cold cut in small squares, dip in cracker-crumbs, beaten ... From Larkin Housewives' Cook Book, 1915, page 37. | |
| Larkin Housewives' Cook Book (1915) | Larkin Short-Cut Macaroni |
blanch in Have ready about half a pound of cold cooked beef, cut in cubes. Put into a Larkin Casserole, a layer of macaroni, then a layer of meat, a layer of sliced ... From Larkin Housewives' Cook Book, 1915, page 31. | |
| Larkin Housewives' Cook Book (1915) | Larkin Short-Cut Macaroni |
in salted water until tender. Beat two eggs, add one pint milk and three-fourths cup grated cheese, a sprinkling of pepper and a pinch of salt and soda. Put the ... From Larkin Housewives' Cook Book, 1915, page 53. | |
| The Boston Cooking-School Cook Book (1896) | Lattice Potatoes |
Wash and pare potatoes. Slice, using a vegetable slicer which comes for this purpose, and let stand in a bowl of cold water two hours. Drain, and dry between towels. Fry ... From The Boston Cooking-School Cook Book, 1896, page 374. | |
| Fifty-Two Sunday Dinners (1913) | Lattice Potatoes |
Wash and pare potatoes of a uniform size. Slice on a corrugated vegetable slicer, which is made for this purpose. Wash slices in cold water, changing the water several ... From Fifty-Two Sunday Dinners, 1913, page 109. | |
| Gulf City Cook Book (1878) | Lemon and Potato Pie |
Three sweet-potatoes of medium size; boil well and rub through a sifter; one pint of rich milk, one quarter pound of butter, one pound of sugar, the juice of three ... From Gulf City Cook Book, 1878, page 159. | |
| La Cuisine Creole (1885) | Lemon Pie, Without Corn Starch |
The juice and grated rind of a lemon, one cup of su¬ gar, two tablespoonfuls water, yolks of three eggs. Bake in a nice crust. Make an icing of the whites and a cup of ... From La Cuisine Creole, 1885, page 200. | |
| Modern American Drinks (1895) | Lemon Squash |
Cut a whole lemon into halves, place them in a mixing-glass, add one tablespoonful of powdered sugar, crush the lemon with muddler to extract the juice, fill the glass ... From Modern American Drinks, 1895, page 79. | |
| Mrs. Porter's New Southern Cookery Book (1871) | Lemon-potato Pudding |
Three ounces of potatoes (weighed after boiling and paring), the lemons, two ounces of white sugar, two ounces of butter; the lemon peel until tender, and it with the; ... From Mrs. Porter's New Southern Cookery Book, 1871, page 341. | |
| The Southern Cookbook (1912) | Lent Potatoes |
Beat three or four ounces of almonds, and three or four bitter, when blanched, putting a little orange-flower water to prevent oiling: add of four eggs well beaten and ... From The Southern Cookbook: A Manual of Cooking and List of Menus, 1912, page 61. | |
| Mrs. Rorer's Philadelphia Cook Book (1886) | Lentils and Rice |
Boil the lentils as directed in the preceding recipe. and boil one cup of rice. Put two tablespoon fuls of butter; when melted, add one onion cut in slices, then the ... From Mrs. Rorer's Philadelphia Cook Book, 1886, page 297. | |
| Foods That Will Win the War and How to Cook Them (1918) | Lentils with Rich and Tomatoes |
2 cup lentils 1 cup rice 1 quart tomatoes + teaspoon bay leaf 1 teaspoon Worcestershire 4+ teaspoon sage Soak lentils over night; drain; add one quart fresh water and ... From Foods That Will Win the War and How to Cook Them, 1918, page 117. | |
| Boston School Kitchen Text-Book (1887) | Lesson Vi.— Macaroni |
/o paste, until it is smooth. If all the liquid be poured ou at once, or the mixture be not stirred thoroughly wliile it is thick, the be lumpy. must be used to swell ... From Boston School Kitchen Text-Book, 1887, page 111. | |
| Fifty-Two Sunday Dinners (1913) | Lettuce, Garden Cress and Onion Salad |
Separate the crisp heart leaves of two heads of lettuce; arrange them on a shallow serving dish to represent a full-blown rose. Pick over, wash and dry a bunch of garden ... From Fifty-Two Sunday Dinners, 1913, page 124. | |
| Housekeeping in Old Virginia (1879) | Light Corn Bread |
Pour one quart of boiled milk over one pint of corn meal. Add a teaspoonful of salt, a teaspoonful of cream of tartar, half teaspoonful of soda, three well beaten eggs, ... From Housekeeping in Old Virginia, 1879, page 67. | |
| Common Sense in the Household (1871) | Lima and Butter Beans |
Shell into cold water; let them lie a while; put into a pot with plenty of boiling water and a little salt, and cook fast until tender. Large ones sometimes require ... From Common Sense in the Household, 1871, page 239. | |
| Fifty-Two Sunday Dinners (1913) | Lima Bean Salad |
2 cups or Cream Dressing. 1 can lima beans. 2 hard-cooked eggs. French dressing. 1 tablespoon finely chopped chives. Process: Cook beans in boiling salted water until ... From Fifty-Two Sunday Dinners, 1913, page 168. | |
| Directions for Cookery, in Its Various Branches (1837) | Lima Beans |
are generally considered the finest of all beans, and should be gathered young. Shell them, lay them in a pan of cold water, and then boil them about two hours, or till ... From Directions for Cookery, in Its Various Branches, 1837, page 199. | |
| The National Cookery Book (1876) | Lima BEANs |
Only the fresh young ones should be used. Lay them in cold water for an hour and a half after they are shelled; then boil them until quite tender. Drain them well, and ... From The National Cookery Book, 1876, page 157. | |
| Housekeeping in Old Virginia (1879) | Lima Beans |
Shell and throw into cold water. Put in boiling water an hour before dinner; add some salt; when tender, drain off the water and add a tablespoonful fresh butter. Beans ... From Housekeeping in Old Virginia, 1879, page 253. | |
| Mrs. Rorer's Philadelphia Cook Book (1886) | Lima Beans |
the beans with freshly-boiled soft water, and drain, add butter, or a half-cup of boiling cream. A sprig of mint may be boiled with the beans, and removed befqre serving. From Mrs. Rorer's Philadelphia Cook Book, 1886, page 280. | |
| Aunt Babette's Cook Book (1889) | Lima Beans |
Shell and put into cold water and let them remain in it for half an hour before boiling. Drain and put into boiling water and cook until tender. Pour off the water, add ... From Aunt Babette's Cook Book: Foreign and Domestic Receipts for the Household, 1889, page 167. | |
| Manual for Army Cooks (1896) | Lima Beans |
Soak one pint of beans in water over night. In the morning drain off the water and cover with fresh warm water. Two hours before dinner drain again, cover them with ... From Manual for Army Cooks, 1896, page 133. | |
| The International Cook Book (1906) | Lima Beans with Fines Herbes |
Cocoanut Pie (1546) 2314. BROCHETTES OF LAMB WITH MUSHROOMS Cut one and a half pounds very lean lamb in one-inch squares and quarter-inch thick. Cut same number pieces ... From The International Cook Book, 1906, page 712. | |
| The International Cook Book (1906) | Lima Beans, Fourangelle |
Roast Capon (378) Romaine Salad (214) Almond Ice Cream (149) 2468. POTAGE, BOLIVIENNE Cut a half pound raw, lean veal into quarter-inch dice pieces, place in a saucepan ... From The International Cook Book, 1906, page 764. | |
| The International Cook Book (1906) | Lima Beans, Hollandaise |
Roast Goose, Britannia Romaine Salad (214) Jelly, Yvette (1559) 2691. POTAGE, DOBRUSKA Place in a saucepan one and a half quarts each water and white broth (No. 701), ... From The International Cook Book, 1906, page 843. | |
| The International Cook Book (1906) | Lima Beans, Stanford |
2196. COQUILLES OF BLUEFISH, ITALIENNE Remove bones and skin of a two-and-a-half-pound fresh bluefish. Cut the meat in half -inch square pieces, place in a saucepan with ... From The International Cook Book, 1906, page 674. | |
| Mrs. Hale's New Cook Book (1857) | Lima Beans.—Wash |
in cold water 1 quart of Lima beans shelled; then put them in a stew-pan with just enough boiling to Let the closely covered for half an hour; then try them to see if ... From Mrs. Hale's New Cook Book, 1857, page 268. | |
| Gulf City Cook Book (1878) | Lima or Butter Beans |
Shell and wash them in cold water; put in enough ing water tq cover them, with a little boil for half an hour; pour off the water, and season with butter and pepper. If ... From Gulf City Cook Book, 1878, page 95. | |
| La Cuisine Creole (1885) | Lima, or Butter Beans |
Shell them, and lay them in cold water for an hour or so before cooking; this renders them more delicate and mealy. When ready to cook, put them in a stew pan in boiling ... From La Cuisine Creole, 1885, page 98. | |
| The Virginia House-Wife (1824) | Lima, or Sugar Beans |
Like all other spring and summer vegeta bles, they must be young and freshly gathei ed: Boil them till tender, drain them, add little butter, and serve them up. ‘These ... From The Virginia House-Wife, 1824, page 146. | |
| Mrs. Beeton's Book of Household Management (1861) | Little Known Vegetables |
There are many delicious vegetables which may be procured without much difficulty, and yet hardly seem to be known to the average housewife. Notwithstanding this, we so ... From Mrs. Beeton's Book of Household Management, 1861, page 900. | |
| The Woman Suffrage Cook Book (1886) | Lome-made Macaroni |
it one egg well, add a pinch of salt, and half a coffee cup of cold water; then stir and mould in as much flour as the liquid will take up. The dough must be so stiff ... From The Woman Suffrage Cook Book, 1886, page 57. | |
| Mrs. Rorer's Philadelphia Cook Book (1886) | Lyonnaise Potatoes |
Cut cold boiled or steamed potatoes into dice, and to every pint of these dice allow one good-sized onion, one spoonful of chopped parsley, a dash of black pepper, a ... From Mrs. Rorer's Philadelphia Cook Book, 1886, page 310. | |
| The White House Cook Book (1887) | Lyonnaise Potatoes |
TAKE eight or ten good-sized cold boiled potatoes, slice them endwise, then crosswise, making them like dice in small squares. When you are ready to cook them, heat some ... From The White House Cook Book, 1887, page 218. | |
| Boston School Kitchen Text-Book (1887) | Lyonnaise Potatoes |
1 pt. cold boiled potatoes. ^ tsp. Yz ssp. pepper. Tiinced onion. 1 tbsp. dripping. 1 tbsp. chopped parsley. Cut the potatoes into half-inch dice and season with gait ... From Boston School Kitchen Text-Book, 1887, page 203. | |
| Lowney's Cook Book, Illustrated in Colors (1907) | Lyonnaise Potatoes |
Add one tablespoon finely chopped onion. When onion is yellow, add two cubes. salt and pepper, cook until are heated and chopped parsley, and serve. 1Q6 From Lowney's Cook Book, Illustrated in Colors, 1907, page 133. | |
| The Boston Cooking-School Cook Book (1896) | Lyonnaise Potatoes I |
Cook five minutes three tablespoons butter with one small onion cut in thin slices; add three cold boiled potatoes cut in one-fourth inch slices and sprinkled with salt ... From The Boston Cooking-School Cook Book, 1896, page 382. | |
| The Boston Cooking-School Cook Book (1896) | Lyonnaise Potatoes II |
Slice cold boiled potatoes to make two cups. Cook five minutes one and one-half tablespoons butter with one tablespoon finely chopped onion. Melt two tablespoons butter, ... From The Boston Cooking-School Cook Book, 1896, page 382. | |
| The Virginia House-Wife (1824) | Macaroni |
Boil as much macaroni as will fill your dish,in milk and water till quite tender, drain it ona sieve, sprinkle a little salt over it, put < layer in your dish, then ... From The Virginia House-Wife, 1824, page 116. | |
| Buckeye Cookery and Practical Housekeeping (1877) | Macaroni |
Take about three ounces macaroni and boil till tender in a stewpan with a little water; take a pudding dish or pan, warm a little butter in it, and put in a layer of ... From Buckeye Cookery and Practical Housekeeping, 1877, page 292. | |
| Housekeeping in Old Virginia (1879) | Macaroni |
Break into pieces one inch long and put in the dish you wish to fill, filling it only one-third full. Wash well and boil in a covered stewpan until soft and tender, ... From Housekeeping in Old Virginia, 1879, page 235. | |
| Housekeeping in Old Virginia (1879) | Macaroni |
Boil one-half pound macaroni in water, with salt, one small onion and two blades mace. Put in one sweetbread, chopped fine, or the same amount of fresh veal, the nice ... From Housekeeping in Old Virginia, 1879, page 235. | |
| Housekeeping in Old Virginia (1879) | Macaroni |
To one and one-half pound macaroni, add one pound beef, chopped fine. Make a stew of the beef with one quart water, one clove of garlic, catsup, tomato, or walnut, to ... From Housekeeping in Old Virginia, 1879, page 236. | |
| The Good Housekeeping Woman's Home Cook Book (1909) | Macaroni |
Make strong beef broth the day before macaroni is to be served. Let it stand over night. In the morning it should be like a stiff jelly. Lift off the cake of cold fat ... From The Good Housekeeping Woman's Home Cook Book, 1909, page 90. | |
| The Italian Cook Book (1919) | Macaroni "au Gratin" |
(Maccheroni al gratin) Boil the macaroni in salted water until tender and drain them. Butter slightly a fireproof casserole and lay on the bottom some grated cheese and ... From The Italian Cook Book: The Art of Eating Well, 1919, page 23. | |
| Salads, Sandwiches and Chafing-Dish Dainties (1899) | Macaroni a |
la Italienne. HavS ready one-fourth a pound of macaroni, until tender, but not broken, in boiling salted water, and then drained, and rinsed in cold Make a sauce of two ... From Salads, Sandwiches and Chafing-Dish Dainties, 1899, page 273. | |
| The Woman Suffrage Cook Book (1886) | Macaroni a ITtalian |
Strain all the juice from a large can of tomatoes; add to the juice one tablespoonful Lucra oil, one-eighth pound grated cheese, one teaspoonful essence of celery, salt, ... From The Woman Suffrage Cook Book, 1886, page 55. | |
| The Italian Cook Book (1919) | Macaroni a La Corinna |
(Maccheroni alia Corinna) Put on the fire a pot with two quarts of salted water to which add a small piece of butter. When it begins to boil put in it 24 Ib. macaroni. ... From The Italian Cook Book: The Art of Eating Well, 1919, page 22. | |
| The White House Cook Book (1887) | Macaroni a La Creme |
BOIL one-quarter of a pound of macaroni in plenty of hot water, salted, until tender; put half a pint of milk in a double boiler, and when it boils stir into it a ... From The White House Cook Book, 1887, page 241. | |
| The International Cook Book (1906) | Macaroni a la Creme |
Orange Custard Pie (316) 383. GOULASH OF VENISON WITH DUMPLINGS Cut two pounds raw venison from a leg into pieces one and a half inches square. Heat one tablespoon ... From The International Cook Book, 1906, page 126. | |
| The White House Cook Book (1887) | Macaroni a La Italienne |
DIVIDE a quarter of a pound of macaroni into four-inch pieces. Simmer fifteen minutes in plenty of boiling water, salted. Drain, Put the macaroni into a saucepan and ... From The White House Cook Book, 1887, page 240. | |
| Miss Parloa's New Cook Book and Marketing Guide (1880) | Macaroni a P Italienne |
Twelve sticks of macaroni (a quarter of a pound), pint of milk, two table-spoonfuls of cream, two of butter, one of flour, some salt, white pepper and cayenne, and a ... From Miss Parloa's New Cook Book and Marketing Guide, 1880, page 250. | |
| The Picayune Creole Cook Book (1901) | Macaroni a VItalienne |
1 Tablespoonful Flour. Break the macaroni into convenient lengths, and set to boil in a kettle filled with boiling water and in which you have thrown a spoonful of salt ... From The Picayune Creole Cook Book, 1901, page 195. | |
| Mrs. Hale's New Cook Book (1857) | Macaroni a VItalienne.—Take one |
quarter of a pound of macaroni, boil it thicken half a pint of milK with flour and a small bit of butter; add 2 table-spoons, ful of cream, half a tea-spoonful of ... From Mrs. Hale's New Cook Book, 1857, page 286. | |
| The White House Cook Book (1887) | Macaroni and Tomato Sauce |
DIVIDE half a pound of macaroni into four-inch pieces, put it into boiling salted water enough to cover it; boil from fifteen to twenty minutes then drain; arrange it ... From The White House Cook Book, 1887, page 242. | |
| Gulf City Cook Book (1878) | Macaroni and Tomatoes |
Boil one half pound of macaroni in milk or water, and in a separate vessel stew one quart of tomatoes. Chop the tomatoes, and beat them up with two eggs, a ... From Gulf City Cook Book, 1878, page 109. | |
| Rumford Complete Cook Book (1908) | Macaroni au Gratin |
l/ } pound macaroni. 6 tablespoons grated cheese. 1 cup white sauce. Break the macaroni into convenient lengths and in salted water till tender, which take from half to ... From Rumford Complete Cook Book, 1908, page 78. | |
| The International Cook Book (1906) | Macaroni au Maigre |
Salmon, Coblenz Potatoes, Chassepot (123) Mignons of Beef, Cahor Green Peas, Basquaise Frogs' Legs, Newburgh (2433) Roast Capon au Cresson (376) Romaine Salad (214) Cold ... From The International Cook Book, 1906, page 799. | |
| Lowney's Cook Book, Illustrated in Colors (1907) | Macaroni Baked with Tomatoes |
of macaroni, stewed and seasoned tomato, and chopped green pepper. Dot each layer all with buttered cracker Bake in hot oven. From Lowney's Cook Book, Illustrated in Colors, 1907, page 130. | |
| The Cook's Own Book (1832) | Macaroni Dressed Sweet |
Boil two ounces of macaroni in a pint of \vitJi a bit of lemon-peel, and a good bit of cinnamon, till the pipes are swelled to utmost breaking. Lay them on a ... From The Cook's Own Book, 1832, page 159. | |
| The Cook's Own Book (1832) | Macaroni Gratin |
Lay pretty closely round a dish, boil your in tinusual way, and pour it all over, and strew breadon it, tlten a pretty thick of grated Parmesan cheese; drop a little ... From The Cook's Own Book, 1832, page 159. | |
| La Cuisine Creole (1885) | Macaroni in a Mould |
Boil macaroni till it is tender, line a mould with it, fitting it in closely. Make a mince of any kind of meat, raw or cooked; season with sweet herbs, butter, pepper ... From La Cuisine Creole, 1885, page 100. | |
| Miss Parloa's New Cook Book and Marketing Guide (1880) | Macaroni in Gravy |
Twelve sticks of macaroni, one and a half pints one scant table-spoonful of flour, one generous ful of butter, Break and wash the macaroni. ruL 11 in a sauce-pan wiin ... From Miss Parloa's New Cook Book and Marketing Guide, 1880, page 249. | |
| Mrs. Hale's New Cook Book (1857) | Macaroni Milanese.—Throw the maccaroni |
in boiling water with some salt in it. Let it have plenty of room and be well covered with water. Let it boil 25 minutes. it in a cullender; it in a deep dish in ... From Mrs. Hale's New Cook Book, 1857, page 286. | |
| Good Things to Eat, as Suggested by Rufus (1911) | Macaroni or Spaghetti Served in Italian |
STYLE—Break a pound of macaroni or spaghetti into small pieces. Put into boiling salted water and boil about twenty minutes. Then drain and arrange on platter. Sprinkle ... From Good Things to Eat, as Suggested by Rufus, 1911, page 74. | |
| Mrs. Owen's Illinois Cook Book (1871) | Macaroni Pudding |
Three-quarters of a pound of macaroni, boil it till quite soft, Half a pound of sugar, Quarter of a pound of currants, Juice of one lemon. till browned. A simple mode of ... From Mrs. Owen's Illinois Cook Book, 1871, page 291. | |
| Common Sense in the Household (1871) | Macaroni Pudding. »J« |
1 cup macaroni broken into inch lengths. ^ lemon—juice and grated peel. f cup sugar. Simmer the macaroni in half the milk Wliile hot stir in the butter, the yolks, well ... From Common Sense in the Household, 1871, page 402. | |
| The Boston Cooking-School Cook Book (1896) | Macaroni Sonp |
1 quart Brown Soup Stock Salt ^ cup macaroni, broken in Pepper half-inch pieces. Cook macaroni in boiling salted water until soft. Drain, %nd add to stock heated to ... From The Boston Cooking-School Cook Book, 1896, page 154. | |
| Presbyterian Cook Book (1873) | Macaroni Sorp |
Take six pounds of beef, and put into four quarts of water, with two onions, one carrot, one turnip, and a head of celery; boil it down three or four hours slowly, till ... From Presbyterian Cook Book, 1873, page 18. | |
| The Cook's Own Book (1832) | Macaroni Timbale |
puff paste, roll it thin, and cut it into narrow bands; twist a kind of cord, the ins ides of moulds, snail fashion; fill each mould with macaroni, cover the tops with ... From The Cook's Own Book, 1832, page 159. | |
| Mrs. Rorer's Philadelphia Cook Book (1886) | Macaroni Timbale |
6 ounces of cooked ham, chopped fine 4 tablespoonfuls of bread crumbs i tablespoonful of stock i teaspoonful of mushroom catsup 1 teaspoonful of Worcestershire sauce 2 ... From Mrs. Rorer's Philadelphia Cook Book, 1886, page 376. | |
| The Boston Cooking-School Cook Book (1896) | Macaroni Timbales |
Line slightly buttered Dario moulds with boiled macaroni. Cut strips the length of height of mould., and place closely together around inside of mould. Fill with ... From The Boston Cooking-School Cook Book, 1896, page 429. | |
| The New England Cook Book (1905) | Macaroni with |
Tomatoes.—Have water in a large saucepan; throw into it macaroni, broken, bat not too short; let it cook twenty to thirty minutes, pour over it some cold water, and ... From The New England Cook Book, 1905, page 121. | |
| Mrs. Rorer's Philadelphia Cook Book (1886) | Macaroni with Brown Sauce |
]^ pound of macaroni 2 tablespoon fuls of Parmesan Break the macaroni in pieces two stock on to boiling, add the macaroni and rapidly for When done, put to Put one ... From Mrs. Rorer's Philadelphia Cook Book, 1886, page 376. | |
| Miss Parloa's New Cook Book and Marketing Guide (1880) | Macaroni with Cream Sauce |
Boil the macaroni as for the plain boiled dish. Drain, and serve with half a pint of cream sauce. From Miss Parloa's New Cook Book and Marketing Guide, 1880, page 250. | |
| The Italian Cook Book (1919) | Macaroni with Sauce |
(Maccheroni al sugo) The most appreciated kind of macaroni are those seasoned with tomato sauce or with brown (see nos. 12 and 13). The macaroni are boiled as above, ... From The Italian Cook Book: The Art of Eating Well, 1919, page 22. | |
| Miss Parloa's New Cook Book and Marketing Guide (1880) | Macaroni with Tomato Sauce |
Boil and drain as directed for plain boiled macaroni. over it one pint of tomato sauce. From Miss Parloa's New Cook Book and Marketing Guide, 1880, page 250. | |
| Fifty-Two Sunday Dinners (1913) | Macaroni with Tomato Sauce |
Cook one cup macaroni, broken in inch pieces, in boiling salted water twenty minutes. Drain, and pour over cold water to separate pieces. Mix with one and one-half cups ... From Fifty-Two Sunday Dinners, 1913, page 27. | |
| The Dixie Cook-Book (1883) | Macaroni with Tomatoes |
Take three pints of beef soup, clear, and put one pound of macaroni in it, boil fifteen minutes, with a little salt; then take up the macaroni—which should have absorbed ... From The Dixie Cook-Book, 1883, page 338. | |
| Presbyterian Cook Book (1873) | Macaroni, as a Vegetable |
Mrs. R. Simmer one half pound of macaroni, in plenty of water, till tender, but not broken; strain off the water. Take the yolks of five, and the whites of two eggs;. ... From Presbyterian Cook Book, 1873, page 57. | |
| The Boston Cooking-School Cook Book (1896) | Macaroni, Italian Style |
1 cup macaroni 1)4 cups scalded milk 2 tablespoons butter % cup grated cheese 2 tablespoons flour Salt and paprika 1^ cup finely chopped cold boiled ham Break macaroni ... From The Boston Cooking-School Cook Book, 1896, page 129. | |
| The International Cook Book (1906) | Macaroni, Polonaise |
* Using beef left over from Wednesday t Using the turkey left over from yesterday FRIDAY, FIFTH WEEK OF JULY 643 2151. FISH CURRY, Go A Cut head off a fresh striped bass ... From The International Cook Book, 1906, page 660. | |
| Mrs. Lincoln's Boston Cook Book (1884) | Macaroni, Spaghetti, and Vermicelli |
These are thick pastes made from wheaten flour mixed with a small quantity of water. They are made to take various shapes by being forced through holes in metallic ... From Mrs. Lincoln's Boston Cook Book, 1884, page 334. | |
| The Cook's Own Book (1832) | Macaroni, to Make |
eggs for eight or ten minutes, strain them, and stir in flour till stiff enough to work into a paste upon a marble, or stone add till it be a stiff paste, and work; cut ... From The Cook's Own Book, 1832, page 158. | |
| The New England Cook Book (1905) | Macaroni.—Boil |
macaroni in a to keep it straight. Put a layer in a dish seasoned with pepper, and butter, then a layer of until the is Mix some grated bread with a beaten q^^, spread ... From The New England Cook Book, 1905, page 70. | |
| The New England Cook Book (1905) | Macaroni.—For |
macaroni, proceed as in but, when prepared fully as above, pour a few spoonfuls of milk over the top, and bake half an hour. From The New England Cook Book, 1905, page 121. | |
| The Boston Cooking-School Cook Book (1896) | Macedoine of Vegetables k la Poulette |
Clean carrots and turnips and cut into strips or fancy shapes; there should be one and one-fourth cups carrots and one-half cup turnips. Cook separately in boiling ... From The Boston Cooking-School Cook Book, 1896, page 366. | |
| The Cook's Own Book (1832) | Maigre, or Vegetable |
Put into a gallon stewpan of totter; set it over a slow; it is melting, four ounces of onion; cut in pieces one turnip, one carrot, and a head of celery; put them in the ... From The Cook's Own Book, 1832, page 252. | |
| Foods That Will Win the War and How to Cook Them (1918) | Maple Rice Pudding |
4 cup rice 4 cup maple syrup 4 cup raisins i egg Cook in top of double boiler or in steamer 35 minutes. From Foods That Will Win the War and How to Cook Them, 1918, page 71. | |
| La Cuisine Creole (1885) | Marrowfat Peas |
This is a late sort of green pea, and is much richer in taste than the earlier ones, but not so delicate. They must be dressed like the early peas, by boiling in water, ... From La Cuisine Creole, 1885, page 98. | |
| Catering for Special Occasions, with Menus and Recipes (1911) | Martinique Potatoes |
Scoop out inside of four hot baked potatoes and force through a potato ricer. Add one and one-half tablespoons butter, the yolk of one egg, three tablespoons cream, ... From Catering for Special Occasions, with Menus and Recipes, 1911, page 65. | |
| Common Sense in the Household (1871) | Mashed Carrots |
Wash, scrape, and lay in cold water a while. Boil very in hot Drain, and mash with a beetle or wooden spoon, working in a large spoonful of butter, with pepper and A ... From Common Sense in the Household, 1871, page 238. | |
| Aunt Sammy's Radio Recipes (1927) | Mashed Carrots |
8 to 10 medium-sized carrots. I Cream or rich milk. | Wash and scrape the carrots, cut in small pieces, and cook in a small amount of boiling salted water. When the ... From Aunt Sammy's Radio Recipes, 1927, page 20. | |
| Common Sense in the Household (1871) | Mashed Parsnips |
Boil and scrape them, mash smooth with the back of a wooden spoon, or a potato-beetle, picking out the fibres mix in three or four spoonfuls of cream, a great spoonful ... From Common Sense in the Household, 1871, page 241. | |
| The Picayune Creole Cook Book (1901) | Mashed Parsnips |
Purée de Panais 6 or 8 Parsnips. 1 Tablespoonful of 1 Tablespoonful of Flour. 1 Pint of Boil the parsnips until so tender that they break easily under pressure. Then ... From The Picayune Creole Cook Book, 1901, page 228. | |
| Fifty-Two Sunday Dinners (1913) | Mashed Parsnips |
Wash and cook in boiling water, drain and plunge into cold water, when the skins may be easily rubbed off. Mash and rub through a sieve. Season with salt, pepper, butter ... From Fifty-Two Sunday Dinners, 1913, page 49. | |
| Boston School Kitchen Text-Book (1887) | Mashed Potato |
To 1 pt. of hot boiled potatoes, add 1 tbsp. of butter, )/i tsp. of salt, a spk. of pepper, and enough hot milk to moisten. Mash in the saucepan in which they were; beat ... From Boston School Kitchen Text-Book, 1887, page 77. | |
| The Good Housekeeper (1841) | Mashed Potatoes |
When old, potatoes are best boiled and mashed, with a a little butter, salt and cream, or milk.—They may be also sliced and fried raw, in hot salt-pork fat—or after they ... From The Good Housekeeper, 1841, page 75. | |
| The Jewish Manual (1846) | Mashed Potatoes |
Boil till perfectly tender; let them be quite dry, and press them through a cullender, or mash and beat them well with a fork; adda piece of butter, and milk, or cream, ... From The Jewish Manual, 1846, page 120. | |
| Mrs. Putnam's Receipt Book; and Young Housekeeper's Assistant (1849) | Mashed Potatoes |
Boil them as above directed, put them into an earthen pot, mash them very quickly with a potato masher, add a piece of butter, half a cup of cream, and a little salt. ... From Mrs. Putnam's Receipt Book; and Young Housekeeper's Assistant, 1849, page 84. | |
| Mrs. Porter's New Southern Cookery Book (1871) | Mashed Potatoes |
raw them and mash fine, adding a mixture of butter, MRS. poetze's >'zw cook-book. rich milk or cream, and some Sprinkle pepper over the top, and serve wMle hot. Another ... From Mrs. Porter's New Southern Cookery Book, 1871, page 143. | |
| The Appledore Cook Book (1872) | Mashed Potatoes |
m Prepare and boil as for plain, and then mash. To two dozen potatoes add one cup of milk and one spoonful of butter. If they are not salt enough, add a little more. ... From The Appledore Cook Book, 1872, page 63. | |
| Gulf City Cook Book (1878) | Mashed Potatoes |
Boil one pound of potatoes with their jackets on till they are tender or brittle; peel therh, and rub them through a fine When cool, add a small tea-cupful of fresh ... From Gulf City Cook Book, 1878, page 259. | |
| Miss Parloa's New Cook Book and Marketing Guide (1880) | Mashed Potatoes |
Twelve potatoes, one and a half table-spoonfuls of salt, one table-spoonful of butter, half a cupful of boiling and boil as directed for boiled potatoes, and mash Add ... From Miss Parloa's New Cook Book and Marketing Guide, 1880, page 243. | |
| Mrs. Rorer's Philadelphia Cook Book (1886) | Mashed Potatoes |
as in for done and dry, mash quickly with a wire masher until light and free from all lumps; add a piece of butter the size of a walnut, a quarter-cup of boiling cream, ... From Mrs. Rorer's Philadelphia Cook Book, 1886, page 307. | |
| The White House Cook Book (1887) | Mashed Potatoes |
TAKE the quantity needed, pare off the skins and lay them in cold water half an hour; then put them into a saucepan with a little salt; cover with water and boil them ... From The White House Cook Book, 1887, page 214. | |
| Aunt Babette's Cook Book (1889) | Mashed Potatoes |
Old potatoes may be used (in fact it is the only way that old potatoes should be sent to the table). Pare and let them lie in cold water until time to cook. Boil in salt ... From Aunt Babette's Cook Book: Foreign and Domestic Receipts for the Household, 1889, page 153. | |
| The Boston Cooking-School Cook Book (1896) | Mashed Potatoes |
To five riced potatoes add three tablespoons butter, one teaspoon salt, few grains pepper, and one-third cup hot milk; beat with fork until creamy, reheat, and pile lightly in hot dish. From The Boston Cooking-School Cook Book, 1896, page 371. | |
| Lowney's Cook Book, Illustrated in Colors (1907) | Mashed Potatoes |
Cook potatoes in boiling salted water. Drain, mash. To each cup of mashed allow one butter, one half teaspoon salt, one eighth teaspoon pepper, and hot milk to make of creamy consistency. From Lowney's Cook Book, Illustrated in Colors, 1907, page 132. | |
| Fifty-Two Sunday Dinners (1913) | Mashed Potatoes |
To three cups of hot riced potatoes add three tablespoons butter, one teaspoon salt, the beaten yolks of three eggs and enough hot milk to allow the mixture to pass ... From Fifty-Two Sunday Dinners, 1913, page 115. | |
| Gulf City Cook Book (1878) | Mashed Potatoes and Turnips |
Boil Irish potatoes as in No. 2; mash, and turnips; mash, and Allow two thirds potatoes and one third turnips; mix well, and add cream or milk to taste. This is an ... From Gulf City Cook Book, 1878, page 103. | |
| The International Cook Book (1906) | Mashed Potatoes, Maria |
Boston Cream Pie (1621) 2934. PORTERHOUSE STEAK WITH BROILED TOMATOES Procure a nice, tender porterhouse steak one and a quarter inches thick, lightly flatten all ... From The International Cook Book, 1906, page 900. | |
| The White House Cook Book (1887) | MASHED POTATOES. |
To TWO cupfuls of cold mashed potatoes add a half cupful of milk, a pinch of salt, a tablespoonful of butter, two tablespoonfuls of flour and two eggs beaten to a froth. ... From The White House Cook Book, 1887, page 215. | |
| Buckeye Cookery and Practical Housekeeping (1877) | Mashed Potatoes. | |
Pare and boil till done, drain, and mash in the kettle until perfectly smooth; add milk or cream, and butter and salt; beat like cake with a large spoon, and the more ... From Buckeye Cookery and Practical Housekeeping, 1877, page 295. | |
| The International Cook Book (1906) | Mashed Squash |
2663. OYSTERS, BALTIMORE Wipe thirty-six large, fresh-opened oysters, season with a teaspoon salt and a half teaspoon pepper, then roll in a tablespoon oil on a plate, ... From The International Cook Book, 1906, page 834. | |
| Fifty-Two Sunday Dinners (1913) | Mashed Sweet Potatoes |
Wash, pare thinly sweet potatoes, cover with boiling salted water and cook until soft. Press them through potato ricer. There should be two cups. Add four tablespoons ... From Fifty-Two Sunday Dinners, 1913, page 155. | |
| The Boston Cooking-School Cook Book (1896) | Mashed Turnip |
Wash and pare turnips, cut in slices or quarters, and cook in boiling salted water until soft. Drain, mash, and season with butter, salt, and pepper. From The Boston Cooking-School Cook Book, 1896, page 362. | |
| Gulf City Cook Book (1878) | Mashed Turnips |
Peel, and boil in boiling water, with a little salt, until tender; drain them carefully from the water, mash smooth, and season with butter, pepper, and salt to taste. From Gulf City Cook Book, 1878, page 107. | |
| The Picayune Creole Cook Book (1901) | Mashed Turnips |
Purée de Navete. 6 Turnips. 2 Tablespoonfuls of Butter. ‘Wash and pare the turnips, cut them into quarters, cover them with boiling water, cooking them till very tender, ... From The Picayune Creole Cook Book, 1901, page 242. | |
| The Good Housekeeping Woman's Home Cook Book (1909) | Mashed Turnips |
Select the large yellow turnips, as they are sweetest. The Cape Cod turnip is a good kind. Wash, pare and cut them into pieces. Boil them in salted boiling water until ... From The Good Housekeeping Woman's Home Cook Book, 1909, page 334. | |
| The International Cook Book (1906) | Mashed Yellow Turnips |
Guinea Fowls (1535) Romaine Salad (214) Apple Fritters with Rum (1039) 2904. POTAGE, BONNE-DAME With a very small Parisian potato scoop dig out all you can from two ... From The International Cook Book, 1906, page 900. | |
| Aunt Babette's Cook Book (1889) | Mayonnaise of Tomatoes, |
Select tomatoes that are of uniform size, round, smooth and spotless, scald and take off outer skin, set away on ice, until ready to serve. Serve on individual dishes, ... From Aunt Babette's Cook Book: Foreign and Domestic Receipts for the Household, 1889, page 190. | |
| The Virginia House-Wife (1824) | Mazagan Beans |
This is the smallest and most delicate species of the Windsor bean. Gather them in the morning, when they are full-grown, but quite young, and do not shell them till you ... From The Virginia House-Wife, 1824, page 145. | |
| Mrs. Owen's Illinois Cook Book (1871) | Meringue Rice Pudding |
Take a teacupful of rice to one pint of water, when the rice is boiled dry add one of milk, a piece of butter the egg, and From Mrs. Owen's Illinois Cook Book, 1871, page 273. | |
| Mrs. Rorer's Philadelphia Cook Book (1886) | Milk Bread with Potato Sponge |
i cup of yeast or half a About four quarts of flour Pare the potatoes, put them in a saucepan with a quart of boiling water, and boil until very tender. Put one cup of ... From Mrs. Rorer's Philadelphia Cook Book, 1886, page 331. | |
| Aunt Sammy's Radio Recipes (1927) | Milk-vegetable Soups |
Milk-vegetable soups are made from cooked vegetables (chopped or sliced) and milk (whole or skim) slightly thickened. The vegetables may be asparagus, peas, beans of ... From Aunt Sammy's Radio Recipes, 1927, page 13. | |
| Housekeeping in Old Virginia (1879) | Mince with Potatoes |
Chop fine any cold meat; parboil enough Irish potatoes to be two-thirds as many as there is chopped meat. Mix all together with one raw egg, one onion, black pepper, and ... From Housekeeping in Old Virginia, 1879, page 228. | |
| Miss Parloa's New Cook Book and Marketing Guide (1880) | Minced Cabbage |
Drain boiled cabbage in the colander. Put it in the chopping tray and chop For each quart of the chopped cabbage, put two table -spoonfuls of butter and one of in the ... From Miss Parloa's New Cook Book and Marketing Guide, 1880, page 254. | |
| Miss Parloa's New Cook Book and Marketing Guide (1880) | Minced Spinach |
Boil the spinach in salt and water until in the colander, and chop fine in the tray. pepper and salt. For each quart of the chopped spinach, put two table-spoonfflls of ... From Miss Parloa's New Cook Book and Marketing Guide, 1880, page 255. | |
| The Kansas Home Cook-Book (1874) | Miss C. Rice, Kalamazoo |
molasses, or two of molasses and one cup of sugar, one-half cup butter, two You can only realize the excellence of the above receipts by eggs, one cup raisins, two cups ... From The Kansas Home Cook-Book, 1874, page 132. | |
| La Cuisine Creole (1885) | Mississippi Corn Bread |
One quart of buttermilk, two eggs, three spoonfuls of butter, and a teaspoonful of saleratus; stir in meal, to the milk, until it is as thick as buckwheat batter. Bake ... From La Cuisine Creole, 1885, page 136. | |
| Mary Elizabeth's War Time Recipes (1918) | Mixed Vegetable Salad |
For this salad any vegetables can be used and it is an excellent way to use up bits of cold boiled vegetables—left-overs that are too small to make a dish in themselves. ... From Mary Elizabeth's War Time Recipes, 1918, page 120. | |
| Mrs. Rorer's Philadelphia Cook Book (1886) | Moisten the corn-starch with a |
water, then it into the boiling for ten from the fire, add the sugar, lemon juice, and pulp. Cut the oranges into small pieces, remove the seeds, pour the and stand away ... From Mrs. Rorer's Philadelphia Cook Book, 1886, page 448. | |
| The Corn Cook Book (1918) | Molasses Corn Cake |
14 cup N. O. molasses Ya, cup ^ cup thin cream VA teaspoons 1 egg the dry add to cream, mix well and add to dry ingredients, beat thoroughly, add egg, beat again, and ... From The Corn Cook Book, 1918, page 27. | |
| Corn Meal for Breakfast, Dinner, Supper (1917) | Molasses Corn-Meal Cake |
i cup sour milk >^ cup molasses i >^ cups sweet milk y^ cup sugar i cup flour i>^ teaspoons soda i ^gg From Corn Meal for Breakfast, Dinner, Supper, 1917, page 29. | |
| Foods That Will Win the War and How to Cook Them (1918) | Molded Vegetable Salad |
4 cups boiling tomato juice and pulp 4 teaspoon Worcestershire sauce 2 cups of any one vegetable, or of mixed vegetables Soften gelatine in the cold water. Add other ... From Foods That Will Win the War and How to Cook Them, 1918, page 106. | |
| The Dixie Cook-Book (1883) | Mrs. B.’s Corn Brea |
One quart sour milk, three eggs, two tablespoons lard or butter (or half and half), one table-spoon sugar, a pinch of salt, handful of wheat flour, and enough corn meal ... From The Dixie Cook-Book, 1883, page 32. | |
| Buckeye Cookery and Practical Housekeeping (1877) | Mrs. B.’s Corn Breap |
One quart sour milk, three eggs, two table-spoons lard or butter (or half and half), one tablespoon sugar, a pinch of salt, handful of wheat flour, and enough corn-meal ... From Buckeye Cookery and Practical Housekeeping, 1877, page 21. | |
| The Virginia House-Wife (1824) | Mushroom Catsup |
Take the flaps of the proper mushrooms from the stems, wash them, add some salt, and crush them; then boilthem some time, strain them through a cloth, put them on the ... From The Virginia House-Wife, 1824, page 218. | |
| Mrs. Porter's New Southern Cookery Book (1871) | Mushroom Catsup |
Take a quarter of a peck of large and freshlygathered mushrooms. Cut off the ends stems, and place them in a deep pan, sprinkling salt over each Let them remain for two ... From Mrs. Porter's New Southern Cookery Book, 1871, page 171. | |
| Housekeeping in Old Virginia (1879) | Mushroom Catsup |
Pack the mushrooms in layers, with salt, in a jar; let them stand three hours, then pound them in a mortar, return them to the jar and let them remain three or four ... From Housekeeping in Old Virginia, 1879, page 308. | |
| La Cuisine Creole (1885) | Mushroom Catsup |
Lay fresh mushrooms in a deep dish, strew a little salt over them, then a fresh layer of mushrooms and salt, till you get in all the mushrooms. Let them stay in this ... From La Cuisine Creole, 1885, page 109. | |
| Mrs. Rorer's Philadelphia Cook Book (1886) | Mushroom Catsup |
freshly gathered mushrooms and examine them carefully to see that they are all right. Wipe them, but do not Put a layer of the mushrooms in the bottom of an earthen ... From Mrs. Rorer's Philadelphia Cook Book, 1886, page 546. | |
| The White House Cook Book (1887) | Mushroom Catsup |
USE the larger kind known as umbrellas or " flaps." They must be very fresh and not gathered in very wet weather, or the catsup will be less apt to keep. Wash and cut ... From The White House Cook Book, 1887, page 200. | |
| The Southern Cookbook (1912) | Mushroom Catsup, Another Way |
Take a stevvpan full of the large flap mushrooms, that arc not worm-eaten, and the skins and fringe of those you have picked; throw a handful of salt among them, and set ... From The Southern Cookbook: A Manual of Cooking and List of Menus, 1912, page 131. | |
| Lowney's Cook Book, Illustrated in Colors (1907) | Mushroom Mixture |
Melt two tablespoons butter, add two tablespoons flour, one tablespoon finely chopped onion, one half cup chopped mushrooms, one teaspoon salt, and cream to make of ... From Lowney's Cook Book, Illustrated in Colors, 1907, page 114. | |
| Lowney's Cook Book, Illustrated in Colors (1907) | Mushroom Pot Pourri |
Cut in slices one lamb's kidney. Saute in melted butter. Remove from butter, and saute twelve mushrooms, cleaned and cut in add two tablespoons flour, one and one half ... From Lowney's Cook Book, Illustrated in Colors, 1907, page 180. | |
| Lowney's Cook Book, Illustrated in Colors (1907) | Mushroom Rissoles |
Place a teaspoon of creamed mushrooms in the center of a round of pastry; proceed as for Chicken Rissoles or instead of frying bake in a quick oven. From Lowney's Cook Book, Illustrated in Colors, 1907, page 173. | |
| Salads, Sandwiches and Chafing-Dish Dainties (1899) | Mushroom Saucb |
Make as above, substituting one-fourth a cup of mushroom liquor for a part of the chicken stock, and adding with the egg half a can of mushrooms, or a cup of fresh ... From Salads, Sandwiches and Chafing-Dish Dainties, 1899, page 288. | |
| The Virginia House-Wife (1824) | Mushroom Sauce |
Clean and wash one quart of fresh mush rooms, cut them in two, and put them into a stew pan, with a little salt, a blade of mace, anda little butter. Stew them gently ... From The Virginia House-Wife, 1824, page 128. | |
| Common Sense in the Household (1871) | Mushroom Sauce |
1 teacupful young mushi'ooms. 1 teacupful cream or milk. 1 teaspoonful flour. Nutmeg, mace, and salt to taste. Stew the mushrooms in barely enough water to cover them ... From Common Sense in the Household, 1871, page 190. | |
| Mrs. Porter's New Southern Cookery Book (1871) | Mushroom Sauce |
a of small button mushrooms, remove the stems and outside in veal gravy or or cream, adding an onion, and seasoning with pepper, a little butter rolled in flour. flavor ... From Mrs. Porter's New Southern Cookery Book, 1871, page 168. | |
| Housekeeping in Old Virginia (1879) | Mushroom Sauce |
Roll a piece of butter as large as an egg into one heaping teaspoonful sifted flour; stir in two tablespoonfuls warm water; let it simmer. Pour in one teacup cream, and ... From Housekeeping in Old Virginia, 1879, page 211. | |
| Housekeeping in Old Virginia (1879) | Mushroom Sauce |
Wash and pick one pint young mushrooms, rub them with salt to take off* the tender skin. Put them in a saucepan with a little salt, nutmeg, one blade of mace, one piat ... From Housekeeping in Old Virginia, 1879, page 214. | |
| Housekeeping in Old Virginia (1879) | Mushroom Sauce |
After peeling, lay them on the oyster broiler and sprinkle with a little salt. Have ready a hot dish with butter, pepper, salt, and cream, and throw the mushrooms into ... From Housekeeping in Old Virginia, 1879, page 308. | |
| The White House Cook Book (1887) | Mushroom Sauce |
WASH a pint of small button mushrooms, remove the stems and outside skins, stew them slowly in veal gravy or milk or cream, adding an onion, and seasoning with pepper, ... From The White House Cook Book, 1887, page 183. | |
| Aunt Babette's Cook Book (1889) | Mushroom Sauce |
STEW a teacupful of mushrooms in a verylittle soup stock or water; add two tablespoonfuls of flour mixed with a little cold water; add nutmeg; salt and pepper to taste ... From Aunt Babette's Cook Book: Foreign and Domestic Receipts for the Household, 1889, page 82. | |
| Lowney's Cook Book, Illustrated in Colors (1907) | Mushroom Sauce |
1 cup Brown Sauce ^ cup canned mushrooms 1 teaspoon kitchen bouquet Chop mushrooms, in butter, add egg yolk and kitchen bouquet; when well blended add Brown Sauce. ... From Lowney's Cook Book, Illustrated in Colors, 1907, page 151. | |
| Rumford Complete Cook Book (1908) | Mushroom Sauce |
\yi tablespoons butter. 1 slice onion. l}4 cups brown stock. 1 cup mushrooms. Cook the butter and flour together till brown, add the stock, onion and bay leaf, and cook ... From Rumford Complete Cook Book, 1908, page 68. | |
| Catering for Special Occasions, with Menus and Recipes (1911) | Mushroom Sauce |
add flour, and on constantly, one cup and cup When boiling-point is reached, add one From Catering for Special Occasions, with Menus and Recipes, 1911, page 93. | |
| Catering for Special Occasions, with Menus and Recipes (1911) | Mushroom Sauce |
Melt three tablespoons butter, add three tablespoons flour, and pour on gradually, while stirring one cup point is reached add one-half cup cream, mushroom caps, sliced, ... From Catering for Special Occasions, with Menus and Recipes, 1911, page 121. | |
| Fifty-Two Sunday Dinners (1913) | Mushroom Sauce |
4 tablespoons butter. 1 egg yolk slightly beaten. 514 tablespoons flour. 2 teaspoons butter. 2 cups brown stock. ¥4 tablespoon Worcestershire Sauce. 14 can small ... From Fifty-Two Sunday Dinners, 1913, page 171. | |
| Foods That Will Win the War and How to Cook Them (1918) | Mushroom Sauce |
1 cup brown sauce 4 cup chopped mushrooms Add mushrooms to fat and flour before adding liquid. If fresh mushrooms are used, cook for two or three minutes after adding liquid. From Foods That Will Win the War and How to Cook Them, 1918, page 102. | |
| The Corn Cook Book (1918) | Mushroom Sauce for Polenta |
Slice six mushrooms (if dried mushrooms are used soak them several hours in cold water), chop fine one small onion and one clove of garlic. mushrooms, and garlic in one ... From The Corn Cook Book, 1918, page 18. | |
| Good Things to Eat, as Suggested by Rufus (1911) | Mushroom Sauce, Italian Style— |
roni, spaghetti, ravioli and rice.)—A small piece of butter about the size of an egg. One or two small onions, cut very small. About two pounds of beef. Let all brown. ... From Good Things to Eat, as Suggested by Rufus, 1911, page 74. | |
| The Picayune Creole Cook Book (1901) | Mushroom Sauce. Lard each Sweet |
bread eight times. Then take a shallow saucepan and put in it a half pound of butter. When the butter melts, lay in the Sweetbreads, one by one. Season with salt and ... From The Picayune Creole Cook Book, 1901, page 105. | |
| Gulf City Cook Book (1878) | Mushroom-sauce |
Take a pint of mushrooms; remove the outside skins if fresh, if canned they are ready for use; stew them slowly in milk or cream, seasoning with pepper, a spoonful of ... From Gulf City Cook Book, 1878, page 91. | |
| Mrs. Putnam's Receipt Book; and Young Housekeeper's Assistant (1849) | Mushrooms |
If they are old, turn on some boiling water, and let it stand five minutes; if they are tender, this is unnecessary. Cut them in small pieces, put them in a saucepan, ... From Mrs. Putnam's Receipt Book; and Young Housekeeper's Assistant, 1849, page 87. | |
| Mrs. Owen's Illinois Cook Book (1871) | Mushrooms |
Be careful in the selections of mushrooms, that they are perfectly fresh, throw a little salt on them, and remove the skin from the top; scald them in salt water for ... From Mrs. Owen's Illinois Cook Book, 1871, page 319. | |
| Gulf City Cook Book (1878) | Mushrooms |
Cut off the stems, peel off the skins, and put in a stew-pan, with a little salt and water; cook about half an hour; add butter, pepper, and thicken with a little flour. ... From Gulf City Cook Book, 1878, page 99. | |
| Mrs. Lincoln's Boston Cook Book (1884) | Mushrooms |
Peel the top and stalk, break in small pieces, place them in a stewpan, sprinkle slightly with salt and pepper, and let them stand half an hour, until the juice is drawn ... From Mrs. Lincoln's Boston Cook Book, 1884, page 329. | |
| The Boston Cooking-School Cook Book (1896) | Mushrooms |
Cream the butter, add lemon juice drop by drop, salt, pepper, and parsley. Cut bread in circular piece threeeighths inch thick, then toast. Pat one-half of the sauce on ... From The Boston Cooking-School Cook Book, 1896, page 365. | |
| The Boston Cooking-School Cook Book (1896) | Mushrooms AUamande |
Brush mushroom caps and saute in butter. Put together in pairs, cover with AUamande Sauce, dip in crumbs, egg, and crumbs again, fry in deep fat, and drain on brown ... From The Boston Cooking-School Cook Book, 1896, page 364. | |
| The White House Cook Book (1887) | Mushrooms for Winter Use |
WASH and wipe free from grit the small fresh button mushrooms. Put into a frying pan a quarter of a pound of the very best butter. Add to it two whole cloves, a ... From The White House Cook Book, 1887, page 239. | |
| The White House Cook Book (1887) | Mushrooms on Toast |
PEEL a quart of mushrooms and cut off a little of the root end. Melt an ounce of butter in the frying pan and fry in it half a pound of raw minced steak; add two ... From The White House Cook Book, 1887, page 306. | |
| The Cook's Own Book (1832) | Mushrooms to |
Cut off the stalks, and wash clean, in cold water, some small button mushrooms; nib them with a bit of flannel, then throw them water, and when perfectly clean, put them ... From The Cook's Own Book, 1832, page 164. | |
| The Cook's Own Book (1832) | Mushrooms to Stew |
good-sized dish, take a pint of white stock, it with salt, pepper, and a little lemon pickle, thicken it with a bit of butter rolled in cleanse and peel the mushrooms, ... From The Cook's Own Book, 1832, page 164. | |
| Lowney's Cook Book, Illustrated in Colors (1907) | Mushrooms with Tomatoes |
Wash, scrub, and peel one half pound of fresh mushrooms. Break in small pieces and saute in butter. and remove skins from six tomatoes. Slice tomatoes and arrange in ... From Lowney's Cook Book, Illustrated in Colors, 1907, page 179. | |
| The Picayune Creole Cook Book (1901) | Mushrooms. Salt and Pepper to Taste |
Clean and boil the artichokes according to recipe. (Boiled Artichokes.) When the leaves begin to be tender and it is possible to pull out a leaf without difficulty, take ... From The Picayune Creole Cook Book, 1901, page 206. | |
| The New England Cook Book (1905) | Mushrooms.—Being |
sure you the genuine mushrooms, in a small saucepan, salt, add a spoonful of butter and a spoonful or two of gravy from roast meat, or, if this be not at hand, the same ... From The New England Cook Book, 1905, page 120. | |
| The Picayune Creole Cook Book (1901) | Mustard Greens |
De ia Moutarde Mustard is grown extensively in Louisiana, especially the large-leaved or curled variety, which is now a distinctly Louisiana product, quite different ... From The Picayune Creole Cook Book, 1901, page 225. | |
| Miss Parloa's New Cook Book and Marketing Guide (1880) | New Bedford Corn Pudding |
Twelve ears of corn, four eggs, a generous pint and a halt of milk, a generous teaspoonful of Grate the corn, beat the eggs with a spoon, and mix all the ingredients ... From Miss Parloa's New Cook Book and Marketing Guide, 1880, page 258. | |
| Fifty-Two Sunday Dinners (1913) | New Cabbage Salad |
Mix two cups of new cabbage, finely shredded, with one-half cup of celery cut in small pieces and one mild onion finely chopped. Add one-half tablespoon Worcestershire ... From Fifty-Two Sunday Dinners, 1913, page 106. | |
| The International Cook Book (1906) | New Carrots and Peas |
Rice Imperatrice (1234) 1867. CROQUETTES OF BEEF, HORSERADISH SAUCE Mince very finely all the beef left over from yesterday, place in a bowl and add half the quantity of ... From The International Cook Book, 1906, page 569. | |
| The White House Cook Book (1887) | New England Corn Cake |
ONE quart of milk, one pint of corn meal, one teacupful of wheat flour, a teaspoonful of salt, two tablespoonfuls of melted butter. Scald the milk and gradually pour it ... From The White House Cook Book, 1887, page 270. | |
| Corn Meal for Breakfast, Dinner, Supper (1917) | New Orleans Corn Bread |
i}^ pints com meal }4 pint flour I tablespoon sugar i}i pints milk Sift together corn meal, salt, and baking Rub in the butter or lard, add the well-beaten egg and the ... From Corn Meal for Breakfast, Dinner, Supper, 1917, page 24. | |
| Presbyterian Cook Book (1873) | New Potatoes |
Scrape and wash new potatoes; put in a sauce pan hot water; when done pour off the water; set them on top of the stove a few minutes to steam; put in a lump of butter of ... From Presbyterian Cook Book, 1873, page 52. | |
| Gulf City Cook Book (1878) | New Potatoes |
Eub off the skins with a coarse towel in cold water; put them in boiling water; cook twenty minutes; drain water, sprinkle with a little pepper and salt, and pour over ... From Gulf City Cook Book, 1878, page 102. | |
| Aunt Babette's Cook Book (1889) | New Potatoes |
Scrape off all the skins and boil for half an hour in salted water, drain, salt and dry for a few minutes and then pour melted butter over them and sprinkle with parsley. From Aunt Babette's Cook Book: Foreign and Domestic Receipts for the Household, 1889, page 153. | |
| The White House Cook Book (1887) | New Potatoes and Cream |
WASH and rub new potatoes with a coarse cloth or scrubbing-brush; drop into boiling water and boil briskly until done, and no more; press a potato against the side of ... From The White House Cook Book, 1887, page 215. | |
| Fifty-Two Sunday Dinners (1913) | New Potatoes with Chive Sauce |
Scrape off the skin, remove the “eyes” with a sharp pointed knife and scrub them with a vegetable brush, rinse thoroughly and put in sauce pan, add boiling water to ... From Fifty-Two Sunday Dinners, 1913, page 82. | |
| Fifty-Two Sunday Dinners (1913) | New Potatoes with New Peas |
Prepare potatoes as for New Potatoes with Chive Sauce (see recipe Page 78), omitting the Chives. Cook one cup of new peas until tender, in as little boiling salted water ... From Fifty-Two Sunday Dinners, 1913, page 92. | |
| La Cuisine Creole (1885) | Nice Rice Custard |
Take two tablespoonfuls of boiled rice. If it is very dry, wash it with a little warm water. Put it in a pan, add a tablespoonful of butter, three or four eggs beaten ... From La Cuisine Creole, 1885, page 215. | |
| Larkin Housewives' Cook Book (1915) | Nilson Macaroni |
Cook one-half package Larkin Short-Cut Macaroni in boiling salted water. Cut up three slices Larkin Bacon in small pieces, cook until crisp, add three or four onions ... From Larkin Housewives' Cook Book, 1915, page 55. | |
| The International Cook Book (1906) | No. Stewed Potatoes |
Boil five good-sized, sound potatoes in a quart boiling water with a teaspoon salt for thirty-five minutes; peel and slice them rather thin. Heat half ounce butter in "a ... From The International Cook Book, 1906, page 50. | |
| Common Sense in the Household (1871) | NoNPAKEiL Corn Bread |
*J« 2 heapiag cups of Indian meal. 1 cup of flour. 1 tablespoonful lard. *' *' " Beat the eggs very thoroughly—^whites and yolks separately—melt the lard, sift the ... From Common Sense in the Household, 1871, page 297. | |
| The International Cook Book (1906) | Noodles with Tomatoes |
Peach Shortcakes (2016) 2453. NOODLES WITH TOMATOES Prepare the same amount of noodles as in No. 334, and plunge them in two quarts boiling water, with a teaspoon salt ... From The International Cook Book, 1906, page 759. | |
| Fifty-Two Sunday Dinners (1913) | Norwegian Potatoes |
Wash, scrub and pare six medium size potatoes. Cook in boiling salted water until tender. Drain, pass through ricer. Add six anchovies drained from the oil in bottle and ... From Fifty-Two Sunday Dinners, 1913, page 24. | |
| The Boston Cooking-School Cook Book (1896) | Nut and Celery Salad II |
Mix one and one-half cups finely cut celery, one cup pecan nut meats broken in pieces, and one cup shredded cabbage. Moisten with Cream Dressing, and serve in a salad ... From The Boston Cooking-School Cook Book, 1896, page 402. | |
| Two Hundred and Seventy-Five War-Time Recipes (1918) | Nut and Rice Loaf |
1 c cooked rice 1 c chopped peanuts 1 c milk sauce 1 tsp parsley Dash of nutmeg Bake and serve with cheese or tomato sauce. From Two Hundred and Seventy-Five War-Time Recipes, 1918, page 37. | |
| The Boston Cooking-School Cook Book (1896) | O'Brion Potatoes |
Fry three cups potato cubes or balls in deep fat, drain on brown paper, and sprinkle with salt. Cook one slice onion in one and one-half tablespoons butter three ... From The Boston Cooking-School Cook Book, 1896, page 375. | |
| Catering for Special Occasions, with Menus and Recipes (1911) | O'brion Potatoes |
Fry three cups potato cubes or balls in deep fat, on brown paper, and Cook one slice onion in one and one-half spoons butter three minutes, remove onion, and add to ... From Catering for Special Occasions, with Menus and Recipes, 1911, page 235. | |
| Aunt Babette's Cook Book (1889) | Oaerots Boiled with Cabbage |
Pare the carrots and cut them, into finger lengths, in thin strips. Put a breast of lamb or mutton on to boil, having previously salted it well. When boiling, throw in ... From Aunt Babette's Cook Book: Foreign and Domestic Receipts for the Household, 1889, page 166. | |
| The Boston Cooking-School Cook Book (1896) | Oak Hill Potatoes |
Cut four cold boiled potatoes and six ' ' hard-boiled " eggs in one-fourth inch slices. Put layer of potatoes in buttered baking-dish, sprinkle with salt and pepper, ... From The Boston Cooking-School Cook Book, 1896, page 382. | |
| Common Sense in the Household (1871) | Okra |
Boil the young pods, in enough salted hot to thoroughly, and when dished pour over tliem a sauce of three or four spoonfuls melted (not drawn) butter, a tablespoonful of ... From Common Sense in the Household, 1871, page 247. | |
| Housekeeping in Old Virginia (1879) | Okra |
Boil young okra till tender, in salt and water. Drain, add half a teacup of cream, and a heaping tablespoonful butter. Let it boil up, turn it out in a dish, sprinkle ... From Housekeeping in Old Virginia, 1879, page 254. | |
| The White House Cook Book (1887) | Okra |
THIS grows in the shape of pods, and is of a gelatinous character, much used for soup, and is also pickled; it may be boiled as follows: Put the young and tender pods of ... From The White House Cook Book, 1887, page 234. | |
| La Cuisine Creole (1885) | Okra and Corn Fricassee |
Put a pint of cut okra in a frying pan in which there is a cupful of hot lard, or the fat of side meat; let it fry a little, then cut into it a pint and a half of corn; ... From La Cuisine Creole, 1885, page 93. | |
| The International Cook Book (1906) | Okra Salad |
Place in a saucepan one and a half pounds very fresh scallops with gill white wine, gill water, half teaspoon salt and saltspoon cayenne pepper. Cover pan and boil five ... From The International Cook Book, 1906, page 567. | |
| Miss Parloa's New Cook Book and Marketing Guide (1880) | Okra Stewed with Tomatoes |
Cut the okra in thin slices, and pare and slice the tomatoes. Have one pint of tomatoes to two of okra. Put the vegetables in a stew-pan with one teaspoonful of salt and ... From Miss Parloa's New Cook Book and Marketing Guide, 1880, page 256. | |
| Mrs. Rorer's Philadelphia Cook Book (1886) | Okra Stewed with Tomatoes |
i quart of okra i pint of tomatoes Wash the okra, and cut in thin Peel the tomatoes, and cut in slices. Put both in a porcelain-lined or granite kettle, add one teaspoon ... From Mrs. Rorer's Philadelphia Cook Book, 1886, page 301. | |
| Corn Meal for Breakfast, Dinner, Supper (1917) | Old-Fashioned Corn-Meal Pudding |
4 cups scalded milk i teaspoon cinnamon ^2 cup molasses ^ cup seeded raisins i pint cold milk Pour the hot milk over the corn meal and cook in a double boiler 20 ... From Corn Meal for Breakfast, Dinner, Supper, 1917, page 32. | |
| The Boston Cooking-School Cook Book (1896) | Onion |
cut in dice 1 teaspoon peppercorns Wipe, and cut meat in inch cubes. Put two-thirds of meat in soup kettle, and soak in water thirty minutes. Brown remainder in hot ... From The Boston Cooking-School Cook Book, 1896, page 154. | |
| The Creole Cookery Book (1885) | Onion Custard |
Peel and slice 10 or 12 mild onions, and fry them in fresh butter, draining them well when you take them up; then mince them as fine as possible; beat 4 eggs until very ... From The Creole Cookery Book, 1885, page 106. | |
| Gulf City Cook Book (1878) | Onion Pickle |
Take small onions, peel and drop them into cold water to prevent changing color; then drain them and boil them in equal parts of milk and water; drain "and cover with ... From Gulf City Cook Book, 1878, page 228. | |
| Housekeeping in Old Virginia (1879) | Onion Pickle |
Peel and scald the onions in strong salt water twenty-j&ve or thirty minutes; take them out and lay on dishes in the sun, a 294 PICKLED ONIONS — APPLE PICEXE. day or ... From Housekeeping in Old Virginia, 1879, page 301. | |
| Mrs. Owen's Illinois Cook Book (1871) | Onion Pickles |
(medium or sized,) lay them in fresh water all night; in the morning place in a jar alternate layers of onions, celery cloves, ah spice and red pepper; add a little ... From Mrs. Owen's Illinois Cook Book, 1871, page 318. | |
| Mrs. Porter's New Southern Cookery Book (1871) | Onion Pickles |
Select small white onions, put them over the fire in cold water with a handful of the becomes scalding hot, take them out and peel off the skins, lay them in a cloth to ... From Mrs. Porter's New Southern Cookery Book, 1871, page 418. | |
| What Mrs. Fisher Knows About Old Southern Cooking (1881) | Onion Pickles |
Take as many small onions as you desire to pickle and peel them, then put them in a keg or barrel. Lay down one of onions about three inches thick, cover them all over ... From What Mrs. Fisher Knows About Old Southern Cooking, 1881, page 47. | |
| Gulf City Cook Book (1878) | Onion Pudding |
One and a half cups of chopped onions, one cup of sweet milk, one slice oft light bread, two eggs, one of butter, pepper and salt to taste. Bake in a pudding-dish. ... From Gulf City Cook Book, 1878, page 101. | |
| Lowney's Cook Book, Illustrated in Colors (1907) | Onion Salad |
Peel six Bermuda onions. Slice, and let them stand one hour in ice water. Drain, sprinkle with sugar, and marinate with French dressing. Serve ice cold on cress. From Lowney's Cook Book, Illustrated in Colors, 1907, page 209. | |
| The Cook's Own Book (1832) | Onion Sauce |
Those who like the full flavor of onions only cut off die strings and tops (without peeling off any of the skins), put diem into salt and water, and let diem lie an ... From The Cook's Own Book, 1832, page 172. | |
| Mrs. Porter's New Southern Cookery Book (1871) | Onion Sauce |
Select some nice small onions, and boil them in milk, adding a very little salt and pepper, and some butter rolled in flour; let them boil till tender all through, but ... From Mrs. Porter's New Southern Cookery Book, 1871, page 168. | |
| Housekeeping in Old Virginia (1879) | Onion Sauce |
Boil four or five large white onions in salt and water; change the water, then drain them. Chop fine and boil with one teacup new milk, salt, pepper, and one ... From Housekeeping in Old Virginia, 1879, page 212. | |
| The Dixie Cook-Book (1883) | Onion 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 The Dixie Cook-Book, 1883, page 139. | |
| The Creole Cookery Book (1885) | Onion Sauce |
Take 1, dozen onions, boil them till quite tender, with a little salt in the water; take them out and chop them fine, then stew them in a small quantity of sweet cream. From The Creole Cookery Book, 1885, page 58. | |
| Mrs. Rorer's Philadelphia Cook Book (1886) | Onion Sauce |
Peel one dozen small onions, put them in a saucepan, cover with boiling water, add a teaspoonful of salt, and boil half an hour, then drain and press through a fine ... From Mrs. Rorer's Philadelphia Cook Book, 1886, page 244. | |
| The White House Cook Book (1887) | Onion Sauce |
WORK together until light a heaping tablespoonf ul of flour and half a cupful of butter, and gradually add two cups of boiling milk; stir constantly until it come to a ... From The White House Cook Book, 1887, page 181. | |
| Aunt Babette's Cook Book (1889) | Onion Sauce |
Stew some finely-chopped onions in fat; you may add half a clove of garlic, cut extremely fine; brown a very little flour in this, season with salt and pepper and add ... From Aunt Babette's Cook Book: Foreign and Domestic Receipts for the Household, 1889, page 82. | |
| Lowney's Cook Book, Illustrated in Colors (1907) | Onion Sauce |
To one cup White Sauce add one half cup cream and one cup boiled onions, Simmer twenty- From Lowney's Cook Book, Illustrated in Colors, 1907, page 152. | |
| The Cook's Own Book (1832) | Onion Sauce, Young |
a pint of button onions, and put diem in water till you want to put diem on put them into a stewpan, with a quart of cold take (according to their size and age) from ... From The Cook's Own Book, 1832, page 172. | |
| Mrs. Hale's New Cook Book (1857) | Onion Sauce.—Peel and |
slice six middle-sized onions; till very soft, w'hen rub them through a sieve of butter, simmer minutes, add a table-spoonful of flour, half a tea-spoor ful of salt, and ... From Mrs. Hale's New Cook Book, 1857, page 230. | |
| The National Cookery Book (1876) | Onion Sauci |
’ el itll They ure SO ress a Mix a large 1p E I of onion h a little salt. Stir in the butter and flour, to serve. on it with pepper and n, add browned sugar. r the ... From The National Cookery Book, 1876, page 280. | |
| Common Sense in the Household (1871) | Onion Yinegar |
6 large onions. " " 1 quart best vinegar. Mince the onions, strew on the salt, and let them stand five or six hours. Scald the vinegar in which the sugar has been ... From Common Sense in the Household, 1871, page 199. | |
| Gulf City Cook Book (1878) | Onion-sauce.—no |
Put six sliced onions in a sauce-pan, spoonfuls of butter, one tea-spoonful of salt, same of sugar, and half a tea-spoonful of ground pepper; cook slowly till it ... From Gulf City Cook Book, 1878, page 91. | |
| Gulf City Cook Book (1878) | Onion-sauce.—no |
Slice one onion, fry slightly in two table-spoonfuls of butter, in which one tea-spoonful of flour has been stirred into this one tea-cupful of sweet milk and a little ... From Gulf City Cook Book, 1878, page 91. | |
| The New England Cook Book, or Young Housekeeper's Guide (1836) | Onions |
Peel and put them in boiling milk, water will do to boil them in but is not as good, when done take them up salt them, and a melted butter, over From The New England Cook Book, or Young Housekeeper's Guide, 1836, page 48. | |
| The New England Economical Housekeeper and Family Receipt Book (1845) | Onions |
— Boil them in milk and water, season them with salt, pepper, and butter. Gravy Sauce.— Boil the neck, wings, gizzard, liver, and heart of the fowls, till they are ... From The New England Economical Housekeeper and Family Receipt Book, 1845, page 74. | |
| Mrs. Lincoln's Boston Cook Book (1884) | Onions |
Pour boiling water over them, and remove the skins. Put them in boiling salted water. When they have boiled five minutes, change the water, and change again after ten ... From Mrs. Lincoln's Boston Cook Book, 1884, page 327. | |
| Ryzon Baking Book (1916) | Onions |
Salt and pepper. Sliced bacon or salt pork. For Dumplings: lyi level cupfuls (6 ounces) flour. level teaspoonfid salt. level teaspoonful {yi ounce) shortening. J^ cupful ... From Ryzon Baking Book, 1916, page 81. | |
| Fifty-Two Sunday Dinners (1913) | Onions au Gratin |
Cook one quart of uniform-sized, silver-skinned onions in boiling salted water. When quite tender, drain and turn into a baking dish; cover with Cream Sauce (see Page ... From Fifty-Two Sunday Dinners, 1913, page 21. | |
| The White House Cook Book (1887) | Onions Baked |
USE the large Spanish onion, as best for this purpose; wash them clean, but do not peel, and put into a saucepan with slightly salted water; boil an hour, replacing the ... From The White House Cook Book, 1887, page 221. | |
| The White House Cook Book (1887) | Onions Boiled |
THE white silver-skins are the best species. To boil them peel off the outside, cut off the ends, put them into cold water, and into a stewpan and let them scald two ... From The White House Cook Book, 1887, page 220. | |
| La Cuisine Creole (1885) | Onions Boiled and Pried |
Trim and peel them, and boil them in water until quite tender, then dish them. Season with salt, pepper and butter. Many like them cut in slices and fried a light brown; ... From La Cuisine Creole, 1885, page 92. | |
| The Boston Cooking-School Cook Book (1896) | Onions in Cream |
Prepare and cook as Boiled Onions, changing the water twice during boiling; drain, and cover with Cream or Thin From The Boston Cooking-School Cook Book, 1896, page 353. | |
| The Cook's Own Book (1832) | Onions Stewed |
(1) Take a dozen of good-sized onions, |>eel and in the following sauce: A pint of veal si< n-k, a bit of butler rolled in flour, a little pep|ier, and Stew them gently ... From The Cook's Own Book, 1832, page 172. | |
| The Cook's Own Book (1832) | Onions Stewed |
(2) five or six large onions, put them into a Dutch oven or cheese-toaster to roast, turn them frequently, browned, put them into a saucepan, with a lx>ne of or ... From The Cook's Own Book, 1832, page 172. | |
| The White House Cook Book (1887) | Onions Stewed |
COOK the same as boiled onions, and, when quite done, turn off all the water; add a teacupf ul of milk, a piece of butter the size of an egg, pepper and salt to taste, a ... From The White House Cook Book, 1887, page 221. | |
| The Cook's Own Book (1832) | ONIONS TO PICKLE. Peel the onions |
till they look boil some strong and water, and pour it over them; in this twenty-four hours, keep die closely covered to retain die steam: that time wipe die onions ... From The Cook's Own Book, 1832, page 172. | |
| Fifty-Two Sunday Dinners (1913) | Onions with Cream |
Select silver-skin onions of a uniform size; peel and cover with boiling water, bring to boiling point, drain and repeat. Then cover with boiling water, season with salt ... From Fifty-Two Sunday Dinners, 1913, page 52. | |
| The New England Cook Book (1905) | Onions.—Peel |
and solid evenly, then fry them in a pan of hot butter slightly browned. Boiled Leeks.—Trim off the coarser leaves of young leeks, cut them into equal lengths, tie them ... From The New England Cook Book, 1905, page 119. | |
| Corn Meal for Breakfast, Dinner, Supper (1917) | Orange Corn-Meal Fritters |
yi cup com meal Yolks of 2 eggs 2 cups hot milk % cup sugar Grated rind of i orange Sift together the corn meal, salt, and sugar, and gradually add mixture to the hot milk. From Corn Meal for Breakfast, Dinner, Supper, 1917, page 23. | |
| The International Cook Book (1906) | Orange Rice Iced Pudding |
1815. PUREE OF TURNIPS, TOMATE"E Peel eight medium, white turnips, finely slice and place in a saucepan with an ounce melted butter and gently cook for fifteen minutes, ... From The International Cook Book, 1906, page 554. | |
| The International Cook Book (1906) | Oriental Vegetables |
Diplomatic Pudding (430) 2543. POTAGE CELERY, ESPAGNOLE Scrape the roots, remove the stale branches of two stalks celery, detach the branches and thoroughly wash and ... From The International Cook Book, 1906, page 793. | |
| Salads, Sandwiches and Chafing-Dish Dainties (1899) | Other Vegetable Salads |
bread with, chaud-froid sauce and decorate with fine-chopped parsley or sifted yolk of egg over a little melted aspic. When the aspic is set, trim neatly, and arrange ... From Salads, Sandwiches and Chafing-Dish Dainties, 1899, page 77. | |
| Salads, Sandwiches and Chafing-Dish Dainties (1899) | Other Vegetable Salads |
the cups a little lemon juice or vinegar. Set aside to become When ready to arrange the cups on shredded lettuce and fill with cooked asparagus tips, cold and mixed with ... From Salads, Sandwiches and Chafing-Dish Dainties, 1899, page 83. | |
| Gulf City Cook Book (1878) | Owendon Corn-bread |
Two cups of boiled hominy; while hot, mix with it a large of butter or lard; next add a stirred in gradually, a half pint of cornmeal, and four w.ellbeaten eggs. The ... From Gulf City Cook Book, 1878, page 125. | |
| Buckeye Cookery and Practical Housekeeping (1877) | Oxra and Tomatoes |
Peel and slice six or eight tomatoes, take same amount of tender sliced okra, and one or two sliced green peppers; stew in porcelain kettle fifteen or twenty minutes, ... From Buckeye Cookery and Practical Housekeeping, 1877, page 293. | |
| The Cook's Own Book (1832) | Pancake, Rice |
Add to three wellbeaten eggs a pint of new milk, three tablespoonfuls of boiled rice, some sugar, and a little pounded cinnamon; mix it all well together, and fry the ... From The Cook's Own Book, 1832, page 178. | |
| Fifty-Two Sunday Dinners (1913) | Parsley Onions |
Select the desired number of silver skin onions, medium size. Peel and cover with boiling water, bring to boiling point, boil five minutes. Drain and cover again with ... From Fifty-Two Sunday Dinners, 1913, page 171. | |
| The Picayune Creole Cook Book (1901) | Parsley or Asparagus Tips to |
Take two dozen large oysters, drain in a colander and remove any pieces of shell or grit that may adhere. Chop the oysters fine. Break two eggs and beat until very ... From The Picayune Creole Cook Book, 1901, page 73. | |
| Fifty-Two Sunday Dinners (1913) | Parsley Potatoes |
Select smooth, uniform-sized new potatoes; wash, scrape and cover with cold water. Let stand one hour; drain and place in steamer, cover closely and steam until soft. ... From Fifty-Two Sunday Dinners, 1913, page 99. | |
| Fifty-Two Sunday Dinners (1913) | Parsley Potatoes |
Wash, pare and cut potatoes in one-half inch cubes; there should be three cups. Blanch by parboiling five minutes in boiling salted SSS ssh 126 52 Sunday Dinners Slee ... From Fifty-Two Sunday Dinners, 1913, page 129. | |
| Manual for Army Cooks (1896) | Parsnip Cakes |
Scrape, wash, boil, and mash the parsnips. V/hen cold, season with salt an(l pepper and, flouring your hands, form into cakes; roll in flour and fry in boiling dripping; ... From Manual for Army Cooks, 1896, page 126. | |
| La Cuisine Creole (1885) | Parsnip Fbitters |
I * Boil the parsnips in salted water until they are done; make a batter of an egg, a spoonful of milk and flour, pepper and salt, and when the parsnips are cool enough ... From La Cuisine Creole, 1885, page 100. | |
| Common Sense in the Household (1871) | Parsnip Fritters |
»J« tender, mash smooth and fine, picking out the woody bits. For three large parsnips allow two eggs, one cvip milk, one butter, one teaspoonful salt, three ... From Common Sense in the Household, 1871, page 241. | |
| The National Cookery Book (1876) | Parsnip Fritters |
Boil two large parsnips; mash them we l into a batter made iblespoonful of flour, two tablespoonfuls of milk, and o, Season it with salt and pepper Drop a tablespoon t ... From The National Cookery Book, 1876, page 154. | |
| Gulf City Cook Book (1878) | Parsnip Fritters |
Boil the parsnips until tender; mash and pass them through a colander; stir in one well-beaten egg and enough flour to make it hold together. Season, and fry in hot lard. From Gulf City Cook Book, 1878, page 101. | |
| The Creole Cookery Book (1885) | Parsnip Fritters |
Boil and.peel 4 dozen parsnips, then split and cut them in pieces. ani batter, allowing 4 beaten eggs to 1 pint of milk and ¥*%ablespoonfuls of flour. Have ready over ... From The Creole Cookery Book, 1885, page 105. | |
| Mrs. Rorer's Philadelphia Cook Book (1886) | Parsnip Fritters |
4 good-sized parsnips 1 egg the parsnips as directed in preceding recipe. done, drain, and mash fine; add to them a half-teaspoonful of salt, the flour, the egg well ... From Mrs. Rorer's Philadelphia Cook Book, 1886, page 303. | |
| The White House Cook Book (1887) | Parsnip Fritters |
BOIL four or five parsnips; when tender take off the skin and mash them fine; add to them a teaspoonful of wheat flour and a beaten egg; put a tablespoonful of lard or ... From The White House Cook Book, 1887, page 225. | |
| The White House Cook Book (1887) | Parsnip Fritters |
TAKE three or four good-sized parsnips. Boil them until tender. Mash and season with a little butter, a pinch of salt and a slight sprinkling of pepper. Have ready a ... From The White House Cook Book, 1887, page 295. | |
| The Boston Cooking-School Cook Book (1896) | Parsnip Fritters |
Wash parsnips and cook fortyfive minutes in boiling salted water. Drain, plunge into cold water, when skins will be found to slip off easily. Mash, season with butter, ... From The Boston Cooking-School Cook Book, 1896, page 355. | |
| Fifty-Two Sunday Dinners (1913) | Parsnip Fritters |
* Wash and scrub parsnips. Cover with boiling water and cook until tender. Drain, plunge in cold water and rub off skins with the hands. Mash and rub them through a ... From Fifty-Two Sunday Dinners, 1913, page 171. | |
| The American Frugal Housewife (1829) | Parsnips |
boil an hour, or an hour and a quarter, according to size. New potatoes should boil fifteen or twenty minutes; three quarters of an hour, or an hour, is not too much for ... From The American Frugal Housewife, 1829, page 42. | |
| Directions for Cookery, in Its Various Branches (1837) | Parsnips |
scrape and split them. into a pot of boiling water; add a little salt, and boil them till quite tender, which will be in from two to three hours, according to Dry them ... From Directions for Cookery, in Its Various Branches, 1837, page 192. | |
| Mrs. Owen's Illinois Cook Book (1871) | Parsnips |
These are a nice winter vegetable, and are very nice boiled and 'dressed with butter, pepper and salt. should be sliced lengthwise. A very nice way is to have butter hot ... From Mrs. Owen's Illinois Cook Book, 1871, page 110. | |
| Gulf City Cook Book (1878) | Parsnips |
Wash and scrape them; cut in halves or quarters, according to the size; boil them tender,—about an Season with butter, salt, and pepper. From Gulf City Cook Book, 1878, page 101. | |
| Mrs. Lincoln's Boston Cook Book (1884) | Parsnips |
Parsnips contain starch and sugar, a small portion of gluten, and less water than carrots or turnips. They are eaten with salt fish and corned beef. Those which have ... From Mrs. Lincoln's Boston Cook Book, 1884, page 331. | |
| Manual for Army Cooks (1896) | Parsnips |
.-------------- Carrots -- i-----------------1 Nearly all these vegetables are eaten dressed with salt, pepper, and butter, but sometimes a small piece of lean pork is ... From Manual for Army Cooks, 1896, page 120. | |
| Lowney's Cook Book, Illustrated in Colors (1907) | Parsnips |
Wash, scrape, and cook in boiling salted water until tender. • Cut in halves, spread with salt and butter, and serve hot; or mash, season, and saute in butter, From Lowney's Cook Book, Illustrated in Colors, 1907, page 129. | |
| Reliable Recipes (c. 1910s-1920s) | Parsnips |
Spinach or any Greens T HERE is one ingredient in Calumet Baking Powder which deserves your attention. That is Dried White of Eggs. It is prepared by drying the white of ... From Reliable Recipes, c. 1910s-1920s, page 78. | |
| Miss Parloa's New Cook Book and Marketing Guide (1880) | Parsnips Fried in Molasses |
Have one cupful of molasses in a large frying-pan. boiling, put in of parsnips that have been seasoned with salt, and cooled. Fry brown, and serve hot. From Miss Parloa's New Cook Book and Marketing Guide, 1880, page 253. | |
| Fifty-Two Sunday Dinners (1913) | Parsnips Sauted in Butter |
Wash parsnips, cover with boiling water, add salt to season. Cook until tender — thirty-five to fifty minutes. Drain and cover quickly with cold water; rub off skins ... From Fifty-Two Sunday Dinners, 1913, page 30. | |
| The Boston Cooking-School Cook Book (1896) | Parsnips with Drawn Butter Sauce |
Wash and scrape parsnips, and cut in pieces two inches long and one-half inch wide and thick. Cook five minutes in boiling salted water, or until soft. Drain, and to two ... From The Boston Cooking-School Cook Book, 1896, page 355. | |
| The White House Cook Book (1887) | Parsnips, Boiled |
WASH, scrape and split them. Put them into a pot of boiling water; add a little salt, and boil them till quite tender, which will be in from two to three hours, ... From The White House Cook Book, 1887, page 225. | |
| Common Sense in the Household (1871) | Pea and Tomato |
*|« Tliis is made according to either of the foregoing receipts, ill summer with green—in and split peas. Just before straining the soup, add a quart of tomatoes, which ... From Common Sense in the Household, 1871, page 29. | |
| Aunt Sammy's Radio Recipes (1927) | Peanut Butter and Celery Sandwich |
Chop celery fine, add it to peanut butter or ground peanuts, and a little cream or milk. Spread this mixture between slices of wholewheat or Graham bread. From Aunt Sammy's Radio Recipes, 1927, page 90. | |
| The Virginia House-Wife (1824) | Peas |
To have them in perfection, they must be quite young, gathered early in the morning, kept ina cool place, and not shelled until they are to be dressed; put salt in the ... From The Virginia House-Wife, 1824, page 143. | |
| The American Frugal Housewife (1829) | Peas |
Baked beans are a very simple dish, yet few cook them They should be put in cold water, and hung over the fire, the night before they are baked. In the morning, they ... From The American Frugal Housewife, 1829, page 59. | |
| The New England Cook Book, or Young Housekeeper's Guide (1836) | Peas |
Shell and boil them, from fifteen to thirty minutes, according to age, and kind, if very old of saleratus boiled with makes them better and more healthy. When tender ... From The New England Cook Book, or Young Housekeeper's Guide, 1836, page 49. | |
| Mrs. Owen's Illinois Cook Book (1871) | Peas |
peas in salted water, and dress with butter. Some make a drawn butter, and some put cream and butter; all tastes are not alike. In the manner of cooking, that must be ... From Mrs. Owen's Illinois Cook Book, 1871, page 111. | |
| Aunt Babette's Cook Book (1889) | Peas |
Boil in salt water; drain off all the water, by throwing the peas on a large, clean board and allowing them to get perfectly cold. Then pack in glass jars, air-tight, ... From Aunt Babette's Cook Book: Foreign and Domestic Receipts for the Household, 1889, page 491. | |
| Rumford Complete Cook Book (1908) | Peas |
should have fresh-looking, well-filled, pods. They should not be shelled cooking and will have a richer flavor if some of the pods are cooked in the water. Have the ... From Rumford Complete Cook Book, 1908, page 85. | |
| Mary Elizabeth's War Time Recipes (1918) | Peas |
Many have a prejudice against calves brains, because they have not been in the habit of eating them; but they are such a delicacy that we should overcome this idea and ... From Mary Elizabeth's War Time Recipes, 1918, page 85. | |
| Aunt Sammy's Radio Recipes (1927) | Peas |
Mint or currant jelly. Roast potatoes, or scalloped parsnips. Red cabbage salad or slaw. Cranberry pie. Boiled dinner. Corn bread, muffins, or crusty rolls. Hot ... From Aunt Sammy's Radio Recipes, 1927, page 8. | |
| Aunt Sammy's Radio Recipes (1927) | Peas |
One-crust apple pie. Beef roU. Poke shoots or other spring greens. Caramel custard. Cold meat. Baked onions with tomato sauce. Hot biscuits and butter. Strawberry jam. ... From Aunt Sammy's Radio Recipes, 1927, page 11. | |
| Boston School Kitchen Text-Book (1887) | Peas and Beans |
The seeds of leguminous plants, such as peag and beans, contain a large proportion of albuminoids in the form of vegetable caseine. They are deficient in fat, but rich ... From Boston School Kitchen Text-Book, 1887, page 212. | |
| Fifty-Two Sunday Dinners (1913) | Peas and Onions — French Style |
Cut one slice bacon in shreds crosswise, using the shears for this purpose. Cook bacon with one-fourth cup butter about ten minutes, without seorching bacon. Remove ... From Fifty-Two Sunday Dinners, 1913, page 113. | |
| The Cook's Own Book (1832) | Peas for a Second Col'use |
Put a quart of tine green peas, 'ogether with a bit of butter the size of a walnut, into as much warm water as will cover in which let tliem stand for eight or ten ... From The Cook's Own Book, 1832, page 183. | |
| The Cook's Own Book (1832) | Peas Pudding |
a of split peas, and waslied, soak tliem well in warm water; lie them in a cloth, put the (Kidding into a >auccpan of hot water, and l>oil it until quite soft. done, ... From The Cook's Own Book, 1832, page 183. | |
| The Jewish Manual (1846) | Peas Stewed with Oil |
Put half a peck of peas into a stew-pan, half a lettuce chopped small, a little mint, a small onion cut up, two table-spoonsful of oil, and a dessert-spoonful of ... From The Jewish Manual, 1846, page 122. | |
| The Italian Cook Book (1919) | Peas with Onion Sauce |
(Piselli alia francese) The following recipe is good for one of fresh peas. Take two young onions, cut them in half, put some stems of parsley in the middle and tie ... From The Italian Cook Book: The Art of Eating Well, 1919, page 84. | |
| The Cook's Own Book (1832) | Peas, Green |
(1) A peck of will make you a good tureen of soup. In shelling them, put the old ones in one basin, and the young ones in another, and keep out a pint of them, and ... From The Cook's Own Book, 1832, page 256. | |
| The Cook's Own Book (1832) | Peas, Green |
(2) Put a pint of old green peas into three quarts of water, a slice of the crumb of bread, two onions, a sprig of mint, some pep- |x.-r; From The Cook's Own Book, 1832, page 256. | |
| The Cook's Own Book (1832) | Peas, Old |
(1) Put a pound and a half of split peas on in four quarts of water, with roast beef or mutton lx>nes, and a ham bone, two heads of celery, and four the peas be ... From The Cook's Own Book, 1832, page 256. | |
| The Cook's Own Book (1832) | Peas, Old |
(2) in five quarts of water one quart of split peas, an four pounds of beef, two carrots, three turnips, four heads of celery, three onions, some black pepper; the |jeas ... From The Cook's Own Book, 1832, page 256. | |
| The Cook's Own Book (1832) | Peas, Old |
(3) Boil in four quarts of water a shank of ham, or a piece of bacon, and almut half a pound of mutton, or beef, and a pint of split peas; all the are quite soft, strain ... From The Cook's Own Book, 1832, page 256. | |
| The Cook's Own Book (1832) | Peas, Plain |
To a of split peas, and two bead:! of celery (and ciiuks wmilil large onion), put three quartof broth or soft water; Irt them gently on a trivet over a slow for three, ... From The Cook's Own Book, 1832, page 257. | |
| Recipes for Sea Food (c. 1910s) | Peas.— Melt |
four tablespoonfuls add flour mixed with one-half teaspoonful salt and one-eighth teaspoonful pepper; pour on gradually one and one-half cups milk; as soon as sauce ... From Recipes for Sea Food: How to Prepare and Serve Fish, Oysters, Clams, Scallops, Lobsters, Crabs, and Shrimp, c. 1910s, page 168. | |
| The Picayune Creole Cook Book (1901) | Peck of Fresh Young Spinach |
1 Cupful of Water. 2 Tablespoonful of utter, Always select young and tender spinach. Carefully pick it over, and reject all wilted leaves and coarse fibers and nerves. ... From The Picayune Creole Cook Book, 1901, page 239. | |
| The Picayune Creole Cook Book (1901) | Peck of Spinach |
2 Hard-Boiled or Poached Eggs. 1 Cup of Gravy or Consommé. Boil the spinach according to the above recipe. When ready to take from the saucepan, after adding the butter ... From The Picayune Creole Cook Book, 1901, page 240. | |
| The Good Housekeeping Woman's Home Cook Book (1909) | Peeled and Curried Tomatoes N |
Cut four large tomatoes into rather thick slices. Saute them in one and onehalf tablespoons of butter. When nearly cooked sprinkle with one teaspoon of curry powder, one ... From The Good Housekeeping Woman's Home Cook Book, 1909, page 340. | |
| Fifty-Two Sunday Dinners (1913) | Peggy’s Sour Cabbage |
Select a small, firm head of white cabbage; cut in quarters, remove the tough stalk and shave crosswise as fine as possible. Put cabbage in a large frying pan, cover ... From Fifty-Two Sunday Dinners, 1913, page 62. | |
| Fifty-Two Sunday Dinners (1913) | Pepper and Onion Salad |
Plunge a bright-red bell pepper (Ruby King) into boiling water, remove immediately and rub off the outer “shiny” skin. Cover with ice water to chill and become crisp. ... From Fifty-Two Sunday Dinners, 1913, page 131. | |
| The Boston Cooking-School Cook Book (1896) | Persillade Potatoes |
Wash and pare small potatoes, and cut in shapes of large olives. Cook in boiling salted water until soft. Drain, and let stand to dry oif. Turn into hot serving dish, ... From The Boston Cooking-School Cook Book, 1896, page 373. | |
| Catering for Special Occasions, with Menus and Recipes (1911) | Persillade Potatoes |
To riced potatoes add three butter, one teaspoon salt, a few grains pepper, and one-third cup hot milk. Beat with a fork until creamy and pile on a dish. Beat one-half ... From Catering for Special Occasions, with Menus and Recipes, 1911, page 242. | |
| The Southern Cookbook (1912) | Pickle Mushrooms to Preserve the Flavor |
Buttons must be rubbed with a bit of flannel and; and from the larger, take out the red inside, for when they are black they wont do, being too old. a little salt over, ... From The Southern Cookbook: A Manual of Cooking and List of Menus, 1912, page 193. | |
| Miss Parloa's New Cook Book and Marketing Guide (1880) | Pickled Beets |
Cut boiled beets in slices. Lay these in a large glass jar or earthen pot. For every beet, put slice of onion, one table-spoonful of grated horse-radish, six cloves, and ... From Miss Parloa's New Cook Book and Marketing Guide, 1880, page 258. | |
| Fifty-Two Sunday Dinners (1913) | Pickled Beets |
Prepare beets as for Buttered Beets (see Page 143). Cut them in ‘slices and lay them in a stone or glass jar. Allow one slice of onion for each beet, one tablespoon ... From Fifty-Two Sunday Dinners, 1913, page 140. | |
| Buckeye Cookery and Practical Housekeeping (1877) | Pickled Cabbage |
Take nice heads of purple cabbage, pull off the loose leaves, slice: from top of“head, across the cabbage, in slices about half an inch in thickness, place in a stone ... From Buckeye Cookery and Practical Housekeeping, 1877, page 229. | |
| The Creole Cookery Book (1885) | Pickled Cabbage |
Lay slices of red cabbage into a jar, and strew salt over each layer; put 2 tablespoonfuls of whole black pepper, allspice, cloves and cinnamon in a bag, and scald them ... From The Creole Cookery Book, 1885, page 233. | |
| The Creole Cookery Book (1885) | Pickled Cabbage |
Take nicely headed cabbages and quarter them; put them in a porcelain skillet of cold water with 1 gill of salt, and let them boil until they may be pierced easily with ... From The Creole Cookery Book, 1885, page 233. | |
| Lowney's Cook Book, Illustrated in Colors (1907) | Pickled Cabbage |
4 quarts chopped cabbage 1 cup chopped peppers 2 cups chopped onion Arrange cabbage, onion, and peppers in layers in an earthen crock; cover each layer with salt. Let ... From Lowney's Cook Book, Illustrated in Colors, 1907, page 357. | |
| Lowney's Cook Book, Illustrated in Colors (1907) | Pickled Cabbage and Celery |
2 quarts chopped cabbage 2 quarts chopped celery J cup salt J cup celery seed J cup mustard seed ^ 3 quarts vinegar all ingredients until cabbage is tender. From Lowney's Cook Book, Illustrated in Colors, 1907, page 357. | |
| The White House Cook Book (1887) | Pickled Cabbage. |
Cur a sound cabbage into quarters, spread it on a large flat platter or dish and sprinkle thickly with salt; set it in a cool place for twentyfour hours; then drain off ... From The White House Cook Book, 1887, page 204. | |
| La Cuisine Creole (1885) | Pickled Cauliflower |
Take large, ripe, full-blown cauliflowers; divide the pieces equally and throw them into a kettle of boiling water; boil them until a little soft, but not as much as if ... From La Cuisine Creole, 1885, page 121. | |
| The White House Cook Book (1887) | Pickled Cauliflower |
BKEAK the heads into small pieces and boil ten or fifteen minutes in salt and water; remove from the water and drain carefully. When cold, place in a jar, and pour over ... From The White House Cook Book, 1887, page 205. | |
| Aunt Babette's Cook Book (1889) | Pickled Cauliflower |
Clean the cauliflower and boil five minutes in salted water. Kemove and lay in cold water for one minute, and then cut up and put in jars. To each gallon of vinegar add ... From Aunt Babette's Cook Book: Foreign and Domestic Receipts for the Household, 1889, page 510. | |
| Common Sense in the Household (1871) | Pickled Cauliflower. J* |
Pick the whitest and closest bxxnches. Cut into small spi'ays or clusters. Plunge into a of scalding brine and boil three minutes. Take them out, lay upon a sieve or a ... From Common Sense in the Household, 1871, page 485. | |
| Mrs. Porter's New Southern Cookery Book (1871) | Pickled Mushrooms |
E-UB the buttons with flannel and salt, throw in a stewpan, with a salt over them; and a quantity of mace; as the liquor comes out shake MRS. pouter's new cook-book. ... From Mrs. Porter's New Southern Cookery Book, 1871, page 419. | |
| The National Cookery Book (1876) | Pickled Mushrooms |
Wash well and drain th nushrooms, using only the largé ones fo a tin bucketful put two tablespoonfuls of mace and fi ad ci > enpper » ‘ and cayenne pep} Put all it ling ... From The National Cookery Book, 1876, page 342. | |
| The White House Cook Book (1887) | Pickled Mushrooms |
SUFFICIENT vinegar to cover the mushrooms; to each quart of mushrooms two blades pounded mace, one ounce ground pepper, salt to taste. Choose some nice young button ... From The White House Cook Book, 1887, page 204. | |
| Common Sense in the Household (1871) | Pickled Onions |
Peel the onions, which should be fine white ones—not too large. Let them stand in strong brine for four days, changing it twice. Heat more brine to a boil, throw in the ... From Common Sense in the Household, 1871, page 484. | |
| Housekeeping in Old Virginia (1879) | Pickled Onions |
Pour boiling water over the onions and let them stand until the brine gets cooled; then change the brine for nine mornings, warming it every day. The ninth day put them ... From Housekeeping in Old Virginia, 1879, page 302. | |
| The Creole Cookery Book (1885) | Pickled Onions |
Put the onions in salt and water strong enough to bear anegg; change the water every day; then make a strong brine, pour it on boiling hot for3 days; then lay them ona ... From The Creole Cookery Book, 1885, page 227. | |
| The White House Cook Book (1887) | Pickled Onions |
PEEL small onions until they are white. Scald them in salt and water until tender, then take them up, put them into wide-mouthed bottles, and pour over them hot spiced ... From The White House Cook Book, 1887, page 206. | |
| Aunt Babette's Cook Book (1889) | Pickled Onions |
Pour hot salt water over the onions, which should be small and perfectly white. Peel them with a silver spoon (a knife would injure their color, and let them lay in a ... From Aunt Babette's Cook Book: Foreign and Domestic Receipts for the Household, 1889, page 509. | |
| The Boston Cooking-School Cook Book (1896) | Pickled Onions |
Peel small white onions, cover with brine, allowing one and one-half cups salt to two quarts boiling water, and let stand two days; drain, and cover with more brine; let ... From The Boston Cooking-School Cook Book, 1896, page 674. | |
| The New England Cook Book (1905) | Pickled Onions, No |
2.—Take small, white onions and peel; lay them in salt water for two days; change the water; then drain and put them in bottles. Take vinegar enough to cover them, spice ... From The New England Cook Book, 1905, page 280. | |
| Miss Parloa's New Cook Book and Marketing Guide (1880) | Pickled Tomato |
One peck of green tomatoes, a dozen onions, sliced; two cupfuls of salt, a small (quarter of a pound) box of mustard, one quarter of a pound of mustard seed, one ounce ... From Miss Parloa's New Cook Book and Marketing Guide, 1880, page 349. | |
| Presbyterian Cook Book (1873) | Pickled Tomatoes |
Take red tomatoes, not very ripe, puncture slightly with a fork, and cover them with strong brine; let them remain six or eight days; then soak them twenty-four hours in ... From Presbyterian Cook Book, 1873, page 136. | |
| Lowney's Cook Book, Illustrated in Colors (1907) | Pickled Tomatoes |
2 quarts chopped tomato 1 cup chopped onion 2 cups chopped horse-radish J cup chopped peppers 2 cups chopped celery J cup mustard seed i cup salt i cup brown sugar 1 ... From Lowney's Cook Book, Illustrated in Colors, 1907, page 357. | |
| The White House Cook Book (1887) | Pickled White Cabbage |
THIS recipe recommends itself as of a delightful flavor yet easily made, and a convenient substitute for the old-fashioned, tedious method of pickling the same ... From The White House Cook Book, 1887, page 204. | |
| Aunt Babette's Cook Book (1889) | Picklkd Husk Tomatoes |
This tomato looks like an egg-shaped plum and makes a very nice sweet pickle. Prick each one with a needle, weigh, and to seven pounds of tomatoes take four pounds of ... From Aunt Babette's Cook Book: Foreign and Domestic Receipts for the Household, 1889, page 515. | |
| The Cook's Own Book (1832) | Pie, Potato |
potatoes very thin into a pie-dish; each layer of potatoes little chopped onion (three-quarters of an ounce of onion is f> >r a pound of potatws); From The Cook's Own Book, 1832, page 188. | |
| The Cook's Own Book (1832) | Pie, Vegetable |
Of a variety of vegetables, such as potaj toes, artichoke bottoms, cauliflower, French IM-HIIS, peas, and small button onions, equal quantities of each; half boil them ... From The Cook's Own Book, 1832, page 189. | |
| The Good Housekeeper (1841) | Plain Baked Rice Pudding |
A pint of rice, washed and boiled soft in a pint of milk with a salt-spoonful of salt——when cold add three eggs, two cups of sugar, a small piece of butter, a little ... From The Good Housekeeper, 1841, page 109. | |
| Miss Parloa's New Cook Book and Marketing Guide (1880) | Plain Boiled Macaroni |
Two quarts ot boiling water, one table-spoonful of salt, and twelve sticks of macaroni. Break and wash the it into the salt and water, and boil rapidly for twentyPour ... From Miss Parloa's New Cook Book and Marketing Guide, 1880, page 249. | |
| The Good Housekeeper (1841) | Plain Boiled Rice |
Wash in four or five waters a pint of good rice; tie it in a-pudding cloth, allowing plenty of room to swell;—put it on in a pot of cold water and let it boil slowly for ... From The Good Housekeeper, 1841, page 109. | |
| The Picayune Creole Cook Book (1901) | Plain Boiled Turnips |
Navets Boutllis au Naturel, 6 Turnips. A Drawn Butter Sauce. Boil the turnips whole, selecting very tender ones. They will require about an hour's cooking. Always nn OO ... From The Picayune Creole Cook Book, 1901, page 242. | |
| Housekeeping in Old Virginia (1879) | Plain Corn Bread |
1 pint sifted meal. Cold water sufficient to make a stiff dough. Work well with the hands, pat out in long, narrow pones, six or seven inches long and as wide as the ... From Housekeeping in Old Virginia, 1879, page 69. | |
| Gulf City Cook Book (1878) | Plain Corn-bread |
Mix the meal with cold water to a stiff dough; salt to suit the taste; shape with the hand in small cakes or loaves. Do not bake too long, or the crust will be too hard. ... From Gulf City Cook Book, 1878, page 127. | |
| Mrs. Owen's Illinois Cook Book (1871) | Plain Fried Potatoes |
Potatoes can be par-boiled, and the skins removed; then sliced and fried, for breakfast or dinner; and the potatoes left from dinner, put away carefully, are nice sliced and fried. From Mrs. Owen's Illinois Cook Book, 1871, page 103. | |
| Mrs. Lincoln's Boston Cook Book (1884) | Plain Rice Pudding |
Half a cup of well-washed rice, half a cup of sugar, a little salt, and one quart of milk. Soak half ap hour. Bake about two hours, slowly at first till the rice ths ... From Mrs. Lincoln's Boston Cook Book, 1884, page 361. | |
| The White House Cook Book (1887) | Plain Rice Pudding |
PICK over, wash and boil, a teacupful of rice; when soft drain off the water; while warm, add to it a tablespoonful of cold butter..When cool, mix with it a cupful of ... From The White House Cook Book, 1887, page 444. | |
| Aunt Sammy's Radio Recipes (1927) | Plain Tomato Sauce |
2 cups canned tomatoes. 1 bay leaf. >^ to M teaspoon salt. 1 teaspoon sugar. 2 slices onion. 2 cloves. 2 allspice. Cook the ingredients for 10 minutes. Strain through a fine sieve. From Aunt Sammy's Radio Recipes, 1927, page 66. | |
| What Mrs. Fisher Knows About Old Southern Cooking (1881) | Plantation Corn Bread or Hoe Cake |
Half tablespoonful of lard to a pint of meal, one teacup of boiling water; stir well and bake on a hot griddle. Sift in meal one teaspoonful of soda. From What Mrs. Fisher Knows About Old Southern Cooking, 1881, page 17. | |
| Corn Meal for Breakfast, Dinner, Supper (1917) | Polenta with Tomato Sauce |
Yi cup com meal 2 cups boiling water y2 teaspoon salt % cup grated cheese I cup tomato sauce Stir the com meal gradually into the boiling salt water. Cook a few minutes, ... From Corn Meal for Breakfast, Dinner, Supper, 1917, page 36. | |
| La Cuisine Creole (1885) | Pop-corn Balls |
To six quarts of pop corn boil one pint of molasses about fifteen minutes; then put the corn into a large pan, pour the boiled molasses over it, and stir it brisk¬ ly ... From La Cuisine Creole, 1885, page 249. | |
| The White House Cook Book (1887) | Pop-corn Balls |
TAKE three large ears of pop-corn (rice is best). After popping, shake it down in pan so the unpopped corn will settle at the bottom; put the nice white popped in a ... From The White House Cook Book, 1887, page 493. | |
| La Cuisine Creole (1885) | Pop-corn Candy |
Take a cup of molasses, one and a half cups of brown sugar, a tablespoonful of vinegar and a lump of butter, the size of an egg. Boil until thick. Chop two cups of ... From La Cuisine Creole, 1885, page 246. | |
| Buckeye Cookery and Practical Housekeeping (1877) | Por-Corn Baus |
Pop the corn and reject all that is not nicely opened; place a half bushel on a table or dripping-pan; put a little water in a suitable kettle, with one pound sugar, and ... From Buckeye Cookery and Practical Housekeeping, 1877, page 102. | |
| Buckeye Cookery and Practical Housekeeping (1877) | PoraTors AND ONIONS |
Boil potatoes in skins, peel while hot and slice; about an hour before wanted, slice onions, and let stand in salt and water; while peeling potatoes, put onions in ... From Buckeye Cookery and Practical Housekeeping, 1877, page 294. | |
| Mrs. Porter's New Southern Cookery Book (1871) | Potato |
PIE, OxE pound of potatoes, white or sweet, mashed and worked smooth, half of sugar, four eggs, juice and grated rind of two large lemons or two small oranges, one ... From Mrs. Porter's New Southern Cookery Book, 1871, page 318. | |
| Recipes for Sea Food (c. 1910s) | Potato |
only vegetable that is with boiled cod. Codfish Fritters.— Cut codfish into strips size of the finger. Freshen over night in cold water. In morning wipe dry, dip each ... From Recipes for Sea Food: How to Prepare and Serve Fish, Oysters, Clams, Scallops, Lobsters, Crabs, and Shrimp, c. 1910s, page 79. | |
| Miss Parloa's New Cook Book and Marketing Guide (1880) | Potato a la Royale |
One pint of hot boiled potatoes, a generous half cupful of cream or milk, two table the whites of four eggs and yolk of one, salt and pepper to taste. potato very Add ... From Miss Parloa's New Cook Book and Marketing Guide, 1880, page 244. | |
| The Boston Cooking-School Cook Book (1896) | Potato and Celery Salad |
To two cups boiled potatoes cut in one-half inch cubes add one-half cup finely cut celery and a medium-sized apple, pared, cut in eighths, then eighths cut in thin ... From The Boston Cooking-School Cook Book, 1896, page 392. | |
| The Creole Cookery Book (1885) | Potato and Raisin Pudding |
Mix 2 ounces of butter, 4 eggs, 4 ounce of sugar and lemon peel well together; add 6 ounces of grated potatoes; 4 lb. of raisins, and bake it in a form or mould by 2 ... From The Creole Cookery Book, 1885, page 194. | |
| The Boston Cooking-School Cook Book (1896) | Potato Apples |
2 cups hot riced potatoes Few grains cayenne 2 tablespoons butter Slight grating nutmeg y^ cup grated cheese 2 tablespoons thick cream % teaspoon salt Yolks 2 eggs Mix ... From The Boston Cooking-School Cook Book, 1896, page 379. | |
| The Cook's Own Book (1832) | Potato Balls |
Mix mashed potatoes with the yolk of an egg; roll them into dour them, or egg and bread-crumb; and in clean drippings, or brown them in a Dutch oven. POTATO BALLS ... From The Cook's Own Book, 1832, page 195. | |
| The Boston Cooking-School Cook Book (1896) | Potato Balls |
Select large potatoes, wash, pare, and soak. Shape in balls with a French vegetable cutter. Cook in boiling salted water until soft; drain, and to one pint potatoes add ... From The Boston Cooking-School Cook Book, 1896, page 373. | |
| Lowney's Cook Book, Illustrated in Colors (1907) | Potato Balls |
Add to one pint hot mashed potatoes, one eighth teaspoon one pepper, and butter to taste, and enough hot milk to make of consistency to shape. Form into smooth round ... From Lowney's Cook Book, Illustrated in Colors, 1907, page 133. | |
| Fifty-Two Sunday Dinners (1913) | Potato Balls |
Add to five hot mashed potatoes, one-fourth teaspoon celery salt, one teaspoon finely chopped parsley or chives, salt, pepper and three tablespoons butter, and enough ... From Fifty-Two Sunday Dinners, 1913, page 127. | |
| The Creole Cookery Book (1885) | Potato Balls for Breakfast |
Pare and boil dry the potatoes as directed, then put them into a hot pan and mash with a lump of butter and a little salt; beat this well and make it into little cakes ... From The Creole Cookery Book, 1885, page 96. | |
| The International Cook Book (1906) | Potato Balls, Persillade |
Patties of Lamb Sweetbreads (1462) Green Peas with Butter 1519 Broiled Spring Turkey Escarole Salad (100) 2248. POTAGE, LONG Prepare, strain and keep hot a consomme (No. ... From The International Cook Book, 1906, page 690. | |
| Gulf City Cook Book (1878) | Potato Balls.—no |
Two cups of mashed potatoes, one cup of grated ham, two well-beaten eggs, two table-spoonfuls of cream or milk, one table-spoonful of butter; salt and pepper to taste. ... From Gulf City Cook Book, 1878, page 103. | |
| Common Sense in the Household (1871) | Potato Biscuit |
8 potatoes of medium size, mashed very fine. 4 tablespoonfuls butter, melted. 2 cups milk, blood-warm. 1 cup yeast. Flour to make a thin batter. Stir all the above ... From Common Sense in the Household, 1871, page 286. | |
| Mrs. Rorer's Philadelphia Cook Book (1886) | Potato Biscuit |
No. % pound of butter or lard i cup of yeast or half a Sufficient flour the potatoes, then mash fine; add the hot milk, butter or; add a half-cup of flour, stir and let ... From Mrs. Rorer's Philadelphia Cook Book, 1886, page 338. | |
| Mrs. Rorer's Philadelphia Cook Book (1886) | Potato Biscuit |
No. 2 i large potato % yeast cake or a half-cup of yeast Flour enough to make a dough the potato, and put to boil in Put a half-cup of flour into a bowl, and scald it ... From Mrs. Rorer's Philadelphia Cook Book, 1886, page 339. | |
| The White House Cook Book (1887) | Potato Biscuit |
BOIL six good-sized potatoes with their jackets on; take them out with a skimmer, drain and squeeze with a towel to ensure being dry; then remove the skin, mash them ... From The White House Cook Book, 1887, page 278. | |
| Rumford Complete Cook Book (1908) | Potato Biscuit |
2 good-sized potatoes. >4 cup butter or lard. 1 egg. About 1 cup milk. and mash the having free from lumps. Sift the flour, salt and baking powder; From Rumford Complete Cook Book, 1908, page 136. | |
| Foods That Will Win the War and How to Cook Them (1918) | Potato Biscuit |
1 cup mashed lightly packed4 teaspoons baking powder potato About 4 cup milk or water in 1 cup whole wheat flour which potatoes were cooked Add melted fat to mashed potato. From Foods That Will Win the War and How to Cook Them, 1918, page 32. | |
| Housekeeping in Old Virginia (1879) | Potato Bread |
4 good sized Irish potatoes, boiled, mashed and strained through a colander. 2 ounces of butter. As much yeast as is needed to make it rise. To be made up with water, ... From Housekeeping in Old Virginia, 1879, page 47. | |
| The Creole Cookery Book (1885) | Potato Bread |
Half a pint of warm water, the same of yeast, 6 moderate sized potatoes, 1 dessertspoonful of salt, and 3 pints of flour stirred in lightly.. From The Creole Cookery Book, 1885, page 115. | |
| The Creole Cookery Book (1885) | Potato Bread |
Boil thoroughly and mash fine, mealy potatoes; add salt and a very little butter; rub them with twice their quantity of flour; stir in the yeast, moisten with lukewarm ... From The Creole Cookery Book, 1885, page 122. | |
| Manual for Army Cooks (1896) | Potato Bread |
1 quart boiling water. 1 tablespoonful salt. 8 large potatoes. 8} quarts flour. i cup yeast, or * cake compressed yeast. Cover potatoes with boiling water and cook half ... From Manual for Army Cooks, 1896, page 162. | |
| War Economy in Food (1917) | Potato Bread |
1% mashed potato (packed solid). 1% teaspoonfuls Vs to 1/4 softened in tablespoonfuls lukewarm water. 21/4 cupfuls flour—more or less may be needed. Note.—Mashed sweet ... From War Economy in Food, 1917, page 20. | |
| Foods That Will Win the War and How to Cook Them (1918) | Potato Bread |
14 cups tightly packed mashed 1 tablespoon warm water potato 4 yeast cake 24 cups wheat flour Make dough as usual. Let rise in warm place for 15 minutes. Mould into ... From Foods That Will Win the War and How to Cook Them, 1918, page 32. | |
| Larkin Housewives' Cook Book (1915) | Potato Cake |
Put into a Larkin Cake-Maker, two-thirds cup butter with two, cups sugar and together two and cups flour with one teaspoon ground cinnamon, half a teaspoon ground ... From Larkin Housewives' Cook Book, 1915, page 75. | |
| Common Sense in the Household (1871) | Potato Cakes |
Make cold mashed potato into flat cakes; flour and fry in lard, or good sweet dripping, until they are a light-bro^^Ti. From Common Sense in the Household, 1871, page 217. | |
| Mrs. Owen's Illinois Cook Book (1871) | Potato Cakes |
two of very mealy boiled mash them very tine with a little salt, mix them with two pounds of flour, add milk enough to make this into dough, beating it with a spoon, and ... From Mrs. Owen's Illinois Cook Book, 1871, page 118. | |
| Presbyterian Cook Book (1873) | Potato Cakes |
Two pounds of mashed potatoes; two tablespoonsful of butter, and a little salt; two pounds of flour; stir in milk enough to make a batter; put in one half teacupful of ... From Presbyterian Cook Book, 1873, page 107. | |
| Buckeye Cookery and Practical Housekeeping (1877) | Potato Cakes |
Mix thoroughly with cold, mashed potatoes left from dinner, the well-beaten yolk of an egg; make into cakes as you would sausages, place in skillet with a tablespoon hot ... From Buckeye Cookery and Practical Housekeeping, 1877, page 295. | |
| Housekeeping in Old Virginia (1879) | Potato Cakes |
Mash potatoes, just boiled. Add salt, pepper, butter, and cream, make into cakes, and fry brown on both sides. — Mrs. P. w. From Housekeeping in Old Virginia, 1879, page 255. | |
| Aunt Babette's Cook Book (1889) | Potato Cakes |
Is made just as the pancakes, only baked in the oven in a long cake pan with plenty of butter or drippings under and above. Nice with meat From Aunt Babette's Cook Book: Foreign and Domestic Receipts for the Household, 1889, page 221. | |
| The Boston Cooking-School Cook Book (1896) | Potato Cakes |
Shape cold mashed potato in small cakes, and roll in flour. Butter hot omelet pan, put in cakes, brown one side, turn and brown other side, adding butter as needed to ... From The Boston Cooking-School Cook Book, 1896, page 381. | |
| Lowney's Cook Book, Illustrated in Colors (1907) | Potato Chips |
Slice raw potatoes, cover with cold water, and let soak over night. Drain dry between towels and fry in frying basket in hot fat about ten minutes. Drain and sprinkle ... From Lowney's Cook Book, Illustrated in Colors, 1907, page 134. | |
| The Creole Cookery Book (1885) | Potato Corn Bread |
One quart of fine cornmeal, 4 pint of milk, 4 lb. of sweet potatoes, 3 Ib. of butter, 1 lb. of brown sugar, and 8 eggs; boil, and mash smooth the potatoes; beat the ... From The Creole Cookery Book, 1885, page 114. | |
| The Kansas Home Cook-Book (1874) | Potato Cream |
a mealy potato very quickly, mashing it very smooth with two or of rich cream, and a put it in a shallow baking dish, and brown in a very quick oven. From The Kansas Home Cook-Book, 1874, page 264. | |
| La Cuisine Creole (1885) | Potato Croquets |
Take six boiled potatoes (cold mashed potatoes will do), add three tablespoonfuls of grated ham, a little pepper, salt, and chopped parsley, also, the yolks of three ... From La Cuisine Creole, 1885, page 91. | |
| The White House Cook Book (1887) | Potato Crust |
BOIL and mash a dozen medium-sized potatoes, add one good teaspoonful of salt, two tablespoonfuls of cold butter and half a cupful of milk or cream. Stiffen with flour ... From The White House Cook Book, 1887, page 356. | |
| Mrs. Putnam's Receipt Book; and Young Housekeeper's Assistant (1849) | Potato Crust or Edging |
Boil one dozen good potatoes, and mash them well. Add a piece of butter, a little salt, and half a. cup of cream or milk. Stir it well with a large spoon, and form it ... From Mrs. Putnam's Receipt Book; and Young Housekeeper's Assistant, 1849, page 79. | |
| The Boston Cooking-School Cook Book (1896) | Potato Curls |
Wash and pare large long potatoes. Shape with a potato curler, soak one hour in cold water, drain, dry between towels, fry in deep fat, drain, and sprinkle with salt. From The Boston Cooking-School Cook Book, 1896, page 376. | |
| Larkin Housewives' Cook Book (1915) | Potato Doughnuts |
Three tablespoons lard, three-fourths cup sugar, two eggs, one cup fleshly mashed potato, one-fourth cup milk, sift together two and one-half cups three teaspoons baking ... From Larkin Housewives' Cook Book, 1915, page 86. | |
| Aunt Babette's Cook Book (1889) | Potato Dumplings |
Boil as many large potatoes as you wish dumplings (to twelve dumplings, twelve potatoes). It is better to boil the potatoes the day before using. Boil them in their ... From Aunt Babette's Cook Book: Foreign and Domestic Receipts for the Household, 1889, page 234. | |
| Larkin Housewives' Cook Book (1915) | Potato Dumplings |
Pare three medium-sized potatoes and boil until tender. Put through potato rifer or mash Add to them one cup flour, one teaspoon salt, one egg lightly beaten. From Larkin Housewives' Cook Book, 1915, page 22. | |
| Aunt Babette's Cook Book (1889) | Potato Eibbon |
Pare and lay in cold water (icewater is best) for half an hour. Select the largest potatoes, then cut round and round in one continuous curl-like strip (there is also an ... From Aunt Babette's Cook Book: Foreign and Domestic Receipts for the Household, 1889, page 156. | |
| The White House Cook Book (1887) | Potato Fillets |
PARE and slice the potatoes thin; cut them if you like in small fillets about a quarter of an inch square, and as long as the potato will admit; keep them in cold water ... From The White House Cook Book, 1887, page 218. | |
| Presbyterian Cook Book (1873) | Potato Fkitters |
One cupful of mashed potatoes; two eggs; one half pint of; one tablespoonful of flour, and lump of butter. in boiling lard. From Presbyterian Cook Book, 1873, page 53. | |
| Buckeye Cookery and Practical Housekeeping (1877) | Potato Flour |
is an addition to many kinds of breads, cakes, and puddings, making them more light and tender. Wash, peel, and grate into an earthen pan filled with pure, soft cold ... From Buckeye Cookery and Practical Housekeeping, 1877, page 332. | |
| Aunt Babette's Cook Book (1889) | Potato Flour Puddin |
Take a quarter of a pound of goose oil, stir it to a cream and stir in gradually the yelks of ten eggs and three-quarters of a pound of sifted sugar; the grated peel of^ ... From Aunt Babette's Cook Book: Foreign and Domestic Receipts for the Household, 1889, page 536. | |
| Mrs. Hale's New Cook Book (1857) | Potato Flour.—Rasp |
the potatoes into a tub of cold water, and change it repeatedly until the raspings fall to the bottom; then dry it in the air, pound it in a niortar and a It is nearly ... From Mrs. Hale's New Cook Book, 1857, page 259. | |
| Gulf City Cook Book (1878) | Potato Fritters |
Boil two large potatoes; mash them fine; beat four ye-lks and three whites of eggs, and add to the above; one of cream, another of sweet wine, the juice of one lemon, ... From Gulf City Cook Book, 1878, page 155. | |
| Miss Parloa's New Cook Book and Marketing Guide (1880) | Potato Fritters |
One pint of boiled and mashed hot milk, three table-spoonfuls of butter, three of sugar, two a nutmeg, one Add the milk, butter, seasoning to the mashed potato, and then ... From Miss Parloa's New Cook Book and Marketing Guide, 1880, page 198. | |
| The Boston Cooking-School Cook Book (1896) | Potato Fritters |
2 cups hot riced potatoes Few gratings nutmeg 2 tablespoons cream Few grains cayenne 2 tablespoons wine 3 eggs 1 teaspoon salt Yolks 2 eggs % cup flour Add cream, wine, ... From The Boston Cooking-School Cook Book, 1896, page 376. | |
| Larkin Housewives' Cook Book (1915) | Potato Fritters |
Mix together two cups of hot potatoes put through vegetable ricer, or mashed very fine, two eggs beaten, four tablespoons flour diluted with a milk, one-fourth Fry in ... From Larkin Housewives' Cook Book, 1915, page 33. | |
| Rumford Complete Cook Book (1908) | Potato Griddle Scones |
1 egg. 1 cup mashed potatoes. and rub the butter in lightly, add the potatoes and mix to a soft dough with the milk and beaten egg. out about three-quarters of an inch ... From Rumford Complete Cook Book, 1908, page 149. | |
| The White House Cook Book (1887) | Potato Griddle-cakes |
TWELVE large potatoes, three heaping tablespoonfuls of flour, one teaspoonful of baking powder, one-half teaspoonful salt, one or two eggs, two teacupfuls of boiling ... From The White House Cook Book, 1887, page 290. | |
| The National Cookery Book (1876) | Potato MARBLES |
Potato marbles are shaped with the little instrument made for \ the kitchen fi rnishing such purposes, and to be purchased establishments. It will save waste to use for ... From The National Cookery Book, 1876, page 151. | |
| The Boston Cooking-School Cook Book (1896) | Potato Marbles |
Wash and pare potatoes. Shape in balls, using a French vegetable cutter. Soak fifteen minutes in cold water; take from water and dry between towels. Fry in deep fat, ... From The Boston Cooking-School Cook Book, 1896, page 375. | |
| The Boston Cooking-School Cook Book (1896) | Potato Mayonnaise |
Very small baked potato 1 teaspoon powdered sugar 1 teaspoon mustard 2 tablespoons vinegar 1 teaspoon salt % cup olive oil Remove and mash the inside of potato. Add ... From The Boston Cooking-School Cook Book, 1896, page 389. | |
| Bohemian-American Cook Book (1915) | Potato Mush No |
Bramborové šhuhánhy na jiný zjmsob. as many as are needed, cut pieces and place to drain off half the water and make wells in the potatoes the handle of a wooden or ... From Bohemian-American Cook Book, 1915, page 157. | |
| The Boston Cooking-School Cook Book (1896) | Potato Nests |
Wash, pare, and cut potatoes in thin strips, using same slicer as for Lattice Potatoes. Soak in cold water fifteen minutes, drain, and dry between towels. Line a fine ... From The Boston Cooking-School Cook Book, 1896, page 374. | |
| Larkin Housewives' Cook Book (1915) | Potato Pancake |
Pare and grate eight medium-sized potatoes, add one teaspoon salt, one well-beaten egg, and four tablespoons Larkin Bread From Larkin Housewives' Cook Book, 1915, page 68. | |
| Aunt Babette's Cook Book (1889) | Potato Pancakes |
Pare large potatoes, the night previous, if you intend them for breakfast, and lay them in cold water over night. Grate them in the morning and pour off all the water ... From Aunt Babette's Cook Book: Foreign and Domestic Receipts for the Household, 1889, page 220. | |
| Foods That Will Win the War and How to Cook Them (1918) | Potato Pancakes |
2 cups of chopped potato 1 egg 5 teaspoons of baking pda 2 cups of hot water Parboil potatoes in the skins for fifteens minutes. Pare and chop fine or put through food ... From Foods That Will Win the War and How to Cook Them, 1918, page 36. | |
| Foods That Will Win the War and How to Cook Them (1918) | Potato Parker House Rolls |
4 cake yeast 1 cup milk (scalded) cups potato (mashed and hot) 1 teaspoon fat (or 1 tablespoon sugar) egg Dissolve yeast in milk (luke warm). Stir in dry ingredients. ... From Foods That Will Win the War and How to Cook Them, 1918, page 33. | |
| Mrs. Porter's New Southern Cookery Book (1871) | Potato Paste |
moderate-sized; peel and mash them fine and smooth; put into a deep pan and mix well with a quart of flour and half a pint of lard, or with half a pint of beef dripping ... From Mrs. Porter's New Southern Cookery Book, 1871, page 291. | |
| Presbyterian Cook Book (1873) | Potato Paste |
Boil and mash ten potatoes; add a teaspoonful of salt; a large spoonful of butter, and one half cup of milk or cream; then stiffen with flour until it can be rolled out. ... From Presbyterian Cook Book, 1873, page 63. | |
| Gulf City Cook Book (1878) | Potato Paste |
Take equal quantities of mashed potatoes and sifted flour wet with sour milk, into which enough soda has been stirred to sweeten it. A little salt and butter may be added. From Gulf City Cook Book, 1878, page 154. | |
| The Creole Cookery Book (1885) | Potato Paste |
Boil mealy potatoes soft; rub them through a sieve while hot; put them in a stewpan over the fire with as much water as will make them the consistency of mush; sift 1 ... From The Creole Cookery Book, 1885, page 131. | |
| Mrs. Rorer's Philadelphia Cook Book (1886) | Potato Paste |
2 cups of mashed potatoes (hot) y2 cup of cream Beat the potatoes until light; add the butter, cream and salt, and; to make a soft; handle as lightly as possible, roll ... From Mrs. Rorer's Philadelphia Cook Book, 1886, page 389. | |
| Larkin Housewives' Cook Book (1915) | Potato Patties |
Mash cold potatoes smooth with a fork. Add one tablespoon of flour, a little butter, salt and pepper; work all together and pat into thin round cakes. Fry in hot fat. ... From Larkin Housewives' Cook Book, 1915, page 32. | |
| The Good Housekeeping Woman's Home Cook Book (1909) | Potato Pepper Salad |
Cut three large cold potatoes into half¬ inch dice. Remove the seeds from a green pepper and chop it fine. Mix four tablespoons of vinegar with two table¬ spoons of ice ... From The Good Housekeeping Woman's Home Cook Book, 1909, page 266. | |
| Mrs. Owen's Illinois Cook Book (1871) | Potato Pie |
Scald one quart of milk, grate in four large potatoes while the milk is hot; when cold add beaten, and four ounces of butter; spice and sweeten to taste; lay in paste. Bake half an hour. From Mrs. Owen's Illinois Cook Book, 1871, page 170. | |
| Housekeeping in Old Virginia (1879) | Potato Pie |
The remains of cold mutton, either roasted or boiled, cut into nice slices, three hard-boiled eggs, also sliced, and two or three potatoes, seasoning of pepper, salt, ... From Housekeeping in Old Virginia, 1879, page 232. | |
| Housekeeping in Old Virginia (1879) | Potato Pie |
A savory potato pie is made thus: A layer of mashed potatoes placed in a pie dish and then slices of any cold meat (if chicken or veal, slices of tongue or ham may be ... From Housekeeping in Old Virginia, 1879, page 232. | |
| Manual for Army Cooks (1896) | Potato Pie |
16J pounds meat. 20 pounds potatoes. I ounce pepper. Cut up and stew the onions with jelly from the meat added; boil or steam the potatoes, and mash them; grease the ... From Manual for Army Cooks, 1896, page 91. | |
| The Creole Cookery Book (1885) | Potato Pone |
Take 2 good sized sweet potatoes, wash well; then grate, and season with 2 eggs, a good spoonful of butter, 2 cofteecups of sugar, milk enough to make it soft, and ... From The Creole Cookery Book, 1885, page 210. | |
| The Good Housekeeper (1841) | Potato Pudding |
Boil three large mealy potatoes, mash them very smoothly, with one ounce of butter, and two or three table-spoonuls of thick cream; add three well beaten eggs, a little ... From The Good Housekeeper, 1841, page 80. | |
| The Creole Cookery Book (1885) | Potato Pudding |
Take 14 lbs. of well mashed potatoes; while they are warm, -| put in $ lb. of butter; beat 6 eggs with 2 lb. of sugar rolled fine; mix all well together; put in 1 glass ... From The Creole Cookery Book, 1885, page 198. | |
| Aunt Babette's Cook Book (1889) | Potato Pudding |
Peel and grate six or eight potatoes, pass them through a sieve and salt well. Add a spoonful of hot fat; stir a handful of flour through the potatoes and four ... From Aunt Babette's Cook Book: Foreign and Domestic Receipts for the Household, 1889, page 269. | |
| Aunt Babette's Cook Book (1889) | Potato Pudding |
Stir the yelks of eight eggs with a cup of sugar, add a handful of blanched and pounded almonds and grate in the peel of a lemon. Add also its juice. Have ready half a ... From Aunt Babette's Cook Book: Foreign and Domestic Receipts for the Household, 1889, page 535. | |
| The Italian Cook Book (1919) | Potato Pudding |
(Budino di patate) Potatoes, big and mealy, one and a half Ib. Sugar, five and a half ounces. Butter, one and a half ounces. Flour, a tablespoonful. Milk, half a pint. ... From The Italian Cook Book: The Art of Eating Well, 1919, page 145. | |
| Directions for Cookery, in Its Various Branches (1837) | Potato Pudding.—boil |
a of peel them, mash them, and rub them through a cullender. Stir together to a cream, three quarters of a pound of sugar, and the same quantity of butter. Add to them ... From Directions for Cookery, in Its Various Branches, 1837, page 291. | |
| Common Sense in the Household (1871) | Potato Puff |
»J« Take two cupfuls of cold mashed potato, and stir into it two tablespoonfuls of melted butter, beating to a white cream before adding anything else. Then put with two ... From Common Sense in the Household, 1871, page 213. | |
| Mrs. Rorer's Philadelphia Cook Book (1886) | Potato Puff |
2 cups of hot or cold mashed Put the in a frying-pan, add the of the eggs, cream, and seasoning, the mixed. are they are hot. Take from the fire, and add carefully the ... From Mrs. Rorer's Philadelphia Cook Book, 1886, page 307. | |
| Lowney's Cook Book, Illustrated in Colors (1907) | Potato Puff |
Prepare two cups hot mashed potato. Add one half cup milk, two well-beaten yolks, two tablespoons butter. Salt and pepper to taste. Beat well; add beaten whites of two ... From Lowney's Cook Book, Illustrated in Colors, 1907, page 134. | |
| The Good Housekeeping Woman's Home Cook Book (1909) | Potato Puff |
Soak old potatoes for several hours and boil in salted water. To two cups of potato mashed or put through a ricer add two tablespoons of butter, one tea¬ spoon of salt ... From The Good Housekeeping Woman's Home Cook Book, 1909, page 344. | |
| Fifty-Two Sunday Dinners (1913) | Potato Puff |
Prepare two and one-half cups hot mashed potatoes. Add two and one-half tablespoons butter, one-half teaspoon baking powder, season with salt and pepper and moisten with ... From Fifty-Two Sunday Dinners, 1913, page 105. | |
| Bohemian-American Cook Book (1915) | Potato Puff |
Míchané brambory peené. Mix one yolk with one and a half ciq)s of mashed "potatoes (left-overs may be used), a tablespoon of butter, salt, pepper and the beaten white, ... From Bohemian-American Cook Book, 1915, page 154. | |
| Miss Parloa's New Cook Book and Marketing Guide (1880) | Potato Puffs |
Prepare the potatoes as directed for mashed potato. While hot, shape in balls about the size of an egg. Have a tin sheet well buttered, and place the balls on it. as all ... From Miss Parloa's New Cook Book and Marketing Guide, 1880, page 243. | |
| The White House Cook Book (1887) | Potato Puffs |
PREPAEE the potatoes as directed for mashed potato. While hot, shape in balls about the size of an egg. Have a tin sheet well buttered, and place the balls on it. As ... From The White House Cook Book, 1887, page 215. | |
| The Picayune Creole Cook Book (1901) | Potato Puffs |
Pommes de Terre Soufiées @ la Créole 2 Cups of Cold Mashed Potatoes. 2 Eggs. 3 Tablespoonfuls of Cream or This is a nice way to utilize leftover potatoes. ‘Mash the ... From The Picayune Creole Cook Book, 1901, page 231. | |
| Larkin Housewives' Cook Book (1915) | Potato Puffs |
Beat two cups of hot mashed potato until smooth. in one beaten egg, one teaspoon grated onion and a little milk if needed. From Larkin Housewives' Cook Book, 1915, page 33. | |
| The Virginia House-Wife (1824) | Potato Pumpkin |
Get one of a good colour and seven or eight inches in.diameter; cut a piece off the top take out all the seeds, wash and wipe the cavity, pare the rind off, and fill the ... From The Virginia House-Wife, 1824, page 148. | |
| Mrs. Porter's New Southern Cookery Book (1871) | Potato Rolls |
OxE pound of boiled and mashed potatoes, two ounces of butter, one teaspoonful of salt, one teacupful of yeast, two pounds of flour, milk to make a soft dough; boil and ... From Mrs. Porter's New Southern Cookery Book, 1871, page 188. | |
| Mrs. Porter's New Southern Cookery Book (1871) | Potato Salad |
three or four potatoes, cut them up into small pieces and ^:a-- them through a Have ready a 'ire.^sins: made as follows: One spoonful of mustL;,.',:^:' J t;:: i^nfuls of ... From Mrs. Porter's New Southern Cookery Book, 1871, page 144. | |
| Housekeeping in Old Virginia (1879) | Potato Salad |
Boil your potatoes very carefully; or, rather, steam them untD very dry and mealy; cut in slices and prepare a dressing of egg^ onion, mustard, oil, pepper, salt, and ... From Housekeeping in Old Virginia, 1879, page 205. | |
| Housekeeping in Old Virginia (1879) | Potato Salad |
To one quart potatoes mashed fine and rubbed through a colander: 1 tablespoonful fresh butter. 1 teacupful rich milk. Cream all together and beat until light. Bub the ... From Housekeeping in Old Virginia, 1879, page 206. | |
| La Cuisine Creole (1885) | Potato Salad |
Slice a pint of cold potatoes, put them in a dish, chop over them six eschalots, pepper and salt them, and pour over them a dressing of two tablespoonfuls of oil, one of ... From La Cuisine Creole, 1885, page 113. | |
| La Cuisine Creole (1885) | Potato Salad |
Slice cold potatoes, add to them chopped eschalots, and season with pepper, salt, mustard, oil, tomato catsup and vinegar. Garnish with sprigs of parsley. From La Cuisine Creole, 1885, page 113. | |
| The Creole Cookery Book (1885) | Potato Salad |
Boil good Irish potatoes very dry; let them cool thoroughly; slice and pour a dressing over them, made of the yolks of 8 eggs, oil, vinegar, pepper, salt and parsley. From The Creole Cookery Book, 1885, page 97. | |
| The Creole Cookery Book (1885) | Potato Salad |
. Boiled potatoes (Irish) sliced, 5 large hard boiled eggs (sliced), 4 potted ham, 2 tablespoons sweet pickle, 2 tablespoons salt and pepper; mix thoroughly before ... From The Creole Cookery Book, 1885, page 242. | |
| Mrs. Rorer's Philadelphia Cook Book (1886) | Potato Salad |
9 tablespoon fuls of olive oil i teaspoonml of salt i saltspoonful of black i good-sized onion 3 or 4 sprigs of parsley the While, they are boiling, prepare the ... From Mrs. Rorer's Philadelphia Cook Book, 1886, page 257. | |
| Salads, Sandwiches and Chafing-Dish Dainties (1899) | Potato Salad |
quart of cubes of J^ a teaspoonful of paprica. boiled potatoes. lyi teaspoonfuls of salt. Capers, beets, whites and yolks of eggs, and lettuce. Method.— To the potato ... From Salads, Sandwiches and Chafing-Dish Dainties, 1899, page 65. | |
| The Good Housekeeping Woman's Home Cook Book (1909) | Potato Salad |
Cut cold boiled potatoes into even dice (about six potatoes). Mixwith these the chopped whites of three hard-boiled eggs. Mix the yolks with a scant tea¬ spoon of dry ... From The Good Housekeeping Woman's Home Cook Book, 1909, page 284. | |
| Fifty-Two Sunday Dinners (1913) | Potato Salad |
Cut balls from raw potatoes, using a French vegetable cutter. There should be three cups. Cook potato balls with three slices of onion in boiling salted water until ... From Fifty-Two Sunday Dinners, 1913, page 102. | |
| Larkin Housewives' Cook Book (1915) | Potato Salad |
Cut six medium-sized cold boiled three hard-boiled eggs, one onion, and one head celery, in small pieces, and mix boiled on hearts; garnish with small radishes. ^^^^^^ ... From Larkin Housewives' Cook Book, 1915, page 41. | |
| Foods That Will Win the War and How to Cook Them (1918) | Potato Salad |
2 cups freshly cooked and diced potatoes 2 tablespoons chopped peppers 4 cup bacon drippings Mix drippings, salt, pepper, vinegar and cayenne. Add to the potatoes and ... From Foods That Will Win the War and How to Cook Them, 1918, page 90. | |
| Foods That Will Win the War and How to Cook Them (1918) | Potato Salad |
2 cups potatoes from fresh1 cup cooked salad dressing cooked, or left-over baked, chopped green boiled or mashed potatoes. pepper may be added if + cup chopped parsley ... From Foods That Will Win the War and How to Cook Them, 1918, page 109. | |
| Mary Elizabeth's War Time Recipes (1918) | Potato Salad |
Potato salad is very good with sardines or any cold fish, chicken or meats. ve Slice cold boiled potatoes and fresh cucumbers. Mix with a little vinegar and onion juice; ... From Mary Elizabeth's War Time Recipes, 1918, page 110. | |
| Aunt Sammy's Radio Recipes (1927) | Potato Salad |
4 medium sized potatoes. 1 teaspoon grated onion or more. 1 cup finely cut celery. cup chopped pickle. IJ^ teaspoons salt. 1 cup cooked salad dressing. Cook the potatoes ... From Aunt Sammy's Radio Recipes, 1927, page 50. | |
| The Boston Cooking-School Cook Book (1896) | Potato Salad I |
Cut cold boiled potatoes in one -half inch cubes. Sprinkle four cupfuls with one-half tablespoon salt and onefourth teaspoon pepper. Add four tablespoons oil and mix ... From The Boston Cooking-School Cook Book, 1896, page 391. | |
| The Boston Cooking-School Cook Book (1896) | Potato Salad II |
Mix two cups cold boiled riced potatoes and one cup pecan nut meats broken in pieces. Marinate with French Dressing, and arrange on a bed of watercress. From The Boston Cooking-School Cook Book, 1896, page 392. | |
| Lowney's Cook Book, Illustrated in Colors (1907) | Potato Salad No |
Cut raw potatoes in balls with French vegetable cutter. Cook three cups of these balls with one sliced onion in boiling salted water until tender. Chill, marinate with ... From Lowney's Cook Book, Illustrated in Colors, 1907, page 209. | |
| Salads, Sandwiches and Chafing-Dish Dainties (1899) | Potato Salad with Mayonnaise |
Boil the potatoes and let cool without paring. Then remove the skins and cut into slices, balls, or cubes. Squeeze over them a little onion juice, sprinkle with ... From Salads, Sandwiches and Chafing-Dish Dainties, 1899, page 88. | |
| The White House Cook Book (1887) | Potato Salad, Hot |
PARE six or eight large potatoes, and boil till done, and slice thin while hot; peel and cut up three large onions into small bits and mix with the potatoes; cut up some ... From The White House Cook Book, 1887, page 196. | |
| The New England Cook Book (1905) | Potato Salad.—Steam and |
slice the potatoes; add a very little raw onion chopped very fine, and a little parsley, and pour over the whole a nice salad dressing. Serve either warm or cold, as may ... From The New England Cook Book, 1905, page 129. | |
| Larkin Housewives' Cook Book (1915) | Potato Scones |
Sift together one and one-half cups flour, one teaspoon and two Rub in one-fourth cup butter, add one cup warm mashed Mix to a dough with one egg and as much milk as necessary. From Larkin Housewives' Cook Book, 1915, page 64. | |
| The Cook's Own Book (1832) | Potato Snow |
The potatoes must I):' lire from sjwiN. and tile whitest you can pick out in cold water; when they Ix'gin to crack, strain the water from POT POU them, and put them into ... From The Cook's Own Book, 1832, page 196. | |
| Mrs. Owen's Illinois Cook Book (1871) | Potato Snow |
Pick out the whitest potatoes, put them on in cold water; when they begin to crack open, pour off the water and put them in a clean saucepan before the fire till they ... From Mrs. Owen's Illinois Cook Book, 1871, page 104. | |
| Housekeeping in Old Virginia (1879) | Potato Snow |
Peel and boil in a saucepan, six large mealy white potatoes. Add a little salt to the water. Take them out one by one, leaving the saucepan on the tire. Rub through a ... From Housekeeping in Old Virginia, 1879, page 255. | |
| The Creole Cookery Book (1885) | Potato Snow |
Use potatoes that are white, mealy and smooth; boil them carefully, and when done, peel them, pour off the water and set them on a trivet before the fire until they are ... From The Creole Cookery Book, 1885, page 95. | |
| The White House Cook Book (1887) | Potato Snow |
CHOOSE some mealy potatoes that will boil exceedingly white; pare them and cook them well, but not so as to be watery; drain them, and mash and season them well. Put in ... From The White House Cook Book, 1887, page 216. | |
| Directions for Cookery, in Its Various Branches (1837) | Potato Snow.—for |
this purpose use potatoes are very white, mealy, and smooth. Boil them very carefully, and when they are done, peel them, pour off the water, and set them on a trivet ... From Directions for Cookery, in Its Various Branches, 1837, page 187. | |
| Miss Parloa's New Cook Book and Marketing Guide (1880) | Potato Souffle |
Six large, smooth potatoes, half a cupful of boiling milk, one table-spoonful of butter, the whites of four eggs, salt and Wash the potatoes clean, being careful not to ... From Miss Parloa's New Cook Book and Marketing Guide, 1880, page 248. | |
| The Dixie Cook-Book (1883) | Potato SOuFFLE |
Boil four good-sized mealy potatoes, pass them through a sieve; scald in a clean sauce-pan half tea-cup of sweet milk and tablespoon of good butter, add to the potato ... From The Dixie Cook-Book, 1883, page 342. | |
| The Creole Cookery Book (1885) | Potato Souffle |
Six large, smooth potatoes, 1 cup of milk, 1 tablespoonful of butter, whites of 4 eggs, salt and pepper to taste; wash the potatoes very clean and bake them; then cut ... From The Creole Cookery Book, 1885, page 190. | |
| Mrs. Rorer's Philadelphia Cook Book (1886) | Potato Souffle |
Steam six good-sized potatoes in their jackets. peel and mash them; then add one tablespoonful of butter (one ounce), a half-pint of hot cream, one salt, and black ... From Mrs. Rorer's Philadelphia Cook Book, 1886, page 312. | |
| Jewish Cookery Book, on Principles of Economy (1871) | Potato Souffle, for Passover.—take Six |
ounces of potato flour, ten ounces of sifted sugar, four ounces of butter, one pint of cream, twelve eggs, some flavoring of vanilla, and a little salt, boil the cream ... From Jewish Cookery Book, on Principles of Economy, 1871, page 86. | |
| The International Cook Book (1906) | Potato Souffles |
1196. STEWED CRABS, CREOLE Prepare a Creole sauce (No. 507) and keep hot. Place one and a half pounds very fresh crab meat in a frying pan with two tablespoons sherry ... From The International Cook Book, 1906, page 366. | |
| Fifty-Two Sunday Dinners (1913) | Potato Souffles |
Select six medium-sized, rather flat potatoes. Wash, pare and trim them square, then cut lengthwise in slices one-eighth of an inch thick (no thicker). Wash and dry them ... From Fifty-Two Sunday Dinners, 1913, page 45. | |
| Mrs. Rorer's Philadelphia Cook Book (1886) | Potato Stuffing |
2 cups of mashed potatoes (hot) i teaspoonful of onion Mix the whole together and beat well. This stuffing is nice for ducks or geese. From Mrs. Rorer's Philadelphia Cook Book, 1886, page 234. | |
| The Boston Cooking-School Cook Book (1896) | Potato Stuffing |
2 cups hot mashed potato % cup butter 11^ cups soft stale bread crumbs 1 egg 1^ cup finely chopped fat salt pork 1% teaspoons salt 1 finely chopped onion 1 teaspoon sage ... From The Boston Cooking-School Cook Book, 1896, page 312. | |
| Lowney's Cook Book, Illustrated in Colors (1907) | Potato Stuffing |
2 cups hot mashed potato 1 teaspoon poultry seasoning \ cup salt pork cubes 1 cup cooked sausages cut in pieces Cook the onion and the pork until yellow; add remaining ... From Lowney's Cook Book, Illustrated in Colors, 1907, page 122. | |
| Catering for Special Occasions, with Menus and Recipes (1911) | Potato Stuffing |
hot boiled a potato ricer. Add one-third cup melted butter, one cup cream, three eggs well beaten, and two medium-sized onions finely chopped. Beat two minutes and ... From Catering for Special Occasions, with Menus and Recipes, 1911, page 198. | |
| Housekeeping in Old Virginia (1879) | Potato Stuffing for Turkeys and other Fowls |
Mash smoothly six good -sized boiled Irish potatoes. Chop a small onion very fine and fry a light brown, in a frying-pan, with a dessertspoonful lard. Then add the ... From Housekeeping in Old Virginia, 1879, page 189. | |
| Gulf City Cook Book (1878) | Potato Surprise |
Scoop out the inside of a sound potato, leaving the attached on one side to the hole as a lid. Mince up fine the lean of a juicy mutton-chop, with a little salt and ... From Gulf City Cook Book, 1878, page 260. | |
| The Creole Cookery Book (1885) | Potato Waffles |
One Ib. of potatoes, 1 lb. of flour, 4 eggs,.and as much milk as will make it the consistency of fritters; add 1 cup of yeast. From The Creole Cookery Book, 1885, page 120. | |
| The Jewish Manual (1846) | Potato Wall, or Edging |
Raise a wall of finely-mashed potatoes, of two or three inches high, round the dish; form it with a spoon to the shape required, brush it over with egg, and put it in ... From The Jewish Manual, 1846, page 120. | |
| Gulf City Cook Book (1878) | Potato Yeast |
Grate four Irish j>otatoes; scald well in a quart of boiling water half a tea-cup of sugar, and the same quantity of salt put the mixture in a glass or stone jar, with a ... From Gulf City Cook Book, 1878, page 112. | |
| Gulf City Cook Book (1878) | Potato Yeast |
Peel and boil one dozen good-sized potatoes in one gallon of water till soft; mash them through a seive. one handful of hops in the same water the potatoes were boiled ... From Gulf City Cook Book, 1878, page 113. | |
| The Creole Cookery Book (1885) | Potato Yeast |
Peel and boil soft a large Irish potato; rub it through a sieve, add an equal quantity of flour; make it liquid with hop tea; when a little warmer than new milk, add a ... From The Creole Cookery Book, 1885, page 133. | |
| Manual for Army Cooks (1896) | Potato Yeast |
8 large potatoes. 1 quart boiling water. J cup salt. Peel and grate potatoes as rapidly as possible, so they will not turn dark. Pour on the boiling water and cook half ... From Manual for Army Cooks, 1896, page 162. | |
| Foods That Will Win the War and How to Cook Them (1918) | Potato Yeast Bread |
4+ cup milk and water or water 4 cups boiled potatoes 4 cake compressed yeast 4 cup warm water Dissolve yeast in the warm water. Add other ingredients and make same as any bread. From Foods That Will Win the War and How to Cook Them, 1918, page 33. | |
| Miss Parloa's New Cook Book and Marketing Guide (1880) | Potato-balls and |
potatoes make a nice garnish for all kinds of fried and broiled meats and fish. beets, carrots and turnips, and the whites of hard-boiled eggs, stamped out with a fancy ... From Miss Parloa's New Cook Book and Marketing Guide, 1880, page 404. | |
| The Cook's Own Book (1832) | Potato-flour |
Boil some cinnamon, lemon-peel, and sugar, in a quart strain, and stir it with three tablespoonfuls of potato flour previously smooth with a little cold milk; it it be ... From The Cook's Own Book, 1832, page 210. | |
| Gulf City Cook Book (1878) | Potato-pone |
One quart of grated sweet-potato, one cup of sugar or molasses, two table-spoonfuls of butter. One table-spoonful of ginger, one tea'-spoonful of cloves and cinnamon ... From Gulf City Cook Book, 1878, page 184. | |
| The Good Housekeeper (1841) | Potatoes |
Potatoes should be kept in the cellar covered and carefully sprouted, as soon as the spring opens. The middling sized potatoes are best; the white mealy kind are better ... From The Good Housekeeper, 1841, page 74. | |
| Common Sense in the Household (1871) | Potatoes "Warmed Over—alias au Jfaitre |
Slice cold a quarter of an inch and put into a saucepan with four or five tablespoonfuls ol milk, two or three of butter, pepper, salt, and some chopped Heat quickly, ... From Common Sense in the Household, 1871, page 214. | |
| Lowney's Cook Book, Illustrated in Colors (1907) | Potatoes a |
la Maitre d'Hotel Cook two cups potato balls in boiling water until tender. Drain, and serve with maitre d'hotel butter. From Lowney's Cook Book, Illustrated in Colors, 1907, page 135. | |
| Gulf City Cook Book (1878) | Potatoes a La Cre'me |
Put into a sauce-pan about two ounces of butter, a table-spoonful of flour, some parsley chopped fine, salt, and stir these together; add a wine-glass of cream, and set ... From Gulf City Cook Book, 1878, page 103. | |
| The White House Cook Book (1887) | Potatoes a La Creme |
HEAT a cupful of milk; stir in a heaping tablespoonful of butter cut up in as much flour. Stir until smooth and thick; pepper and salt, and add two cupfuls of cold ... From The White House Cook Book, 1887, page 215. | |
| The White House Cook Book (1887) | Potatoes a La Delmonico |
CUT the potatoes with a vegetable cutter into small balls about the size of a marble; put them into a stewpan with plenty of butter and a good sprinkling of salt; keep ... From The White House Cook Book, 1887, page 219. | |
| Miss Parloa's New Cook Book and Marketing Guide (1880) | Potatoes a la Maitre |
d’ Hotel. One boiled potatoes, cut; one scant pint one table-spoonful of chopped parsley, three of butter, one teaspoonful of lemon juice, salt, the yolks of two eggs, ... From Miss Parloa's New Cook Book and Marketing Guide, 1880, page 247. | |
| Salads, Sandwiches and Chafing-Dish Dainties (1899) | Potatoes a la Maitre d'Hotel |
I pint of potato balls, cut with Ifrench cutter, and may be used eitber bot or cold. i tablespoonful of parsley, 1 cup of milk. finely chopped. J4 * teaspoonful of salt. ... From Salads, Sandwiches and Chafing-Dish Dainties, 1899, page 277. | |
| Miss Parloa's New Cook Book and Marketing Guide (1880) | Potatoes a la Parisienne |
Pare large uncooked potatoes. Cut little balls out of these with the vegetable scoop. Six cut one large potato. Drop them in ice all are prepared, drain them, and put in ... From Miss Parloa's New Cook Book and Marketing Guide, 1880, page 245. | |
| The Dixie Cook-Book (1883) | Potatoes a La Parisienne |
Wash and rub new potatoes with a coarse cloth (avoid scraping if possible), drop into boiling water, boil briskly until done, taking care not to over do (if doubtful on ... From The Dixie Cook-Book, 1883, page 342. | |
| Fifty-Two Sunday Dinners (1913) | Potatoes a Litalienne |
To two cups hot riced potatoes, add one tablespoon finely chopped chives, one egg yolk well beaten, whites four eggs beaten until stiff, one-half cup grated cheese. ... From Fifty-Two Sunday Dinners, 1913, page 118. | |
| Mrs. Rorer's Philadelphia Cook Book (1886) | Potatoes au Gratin |
6 cold boiled potatoes ^ pint of stock 4 heaping tablespoonfuls Yolks of four eggs of grated cheese Put the butter in a frying-pan to melt; the flour, mix until smooth; ... From Mrs. Rorer's Philadelphia Cook Book, 1886, page 308. | |
| Larkin Housewives' Cook Book (1915) | Potatoes au Gratin |
Put a layer of diced cold potatoes into a baking dish, season with salt and pepper, cover with alternate layers of white sauce and diced potato. Cover the top with ... From Larkin Housewives' Cook Book, 1915, page 32. | |
| Aunt Sammy's Radio Recipes (1927) | Potatoes au Gratin |
4 medium-sized potatoes. IJ^ cups milk. 3^ pound cheese, grated. Dice the potatoes and cook them in a small quantity of salted Prepare a white sauce with the milk, ... From Aunt Sammy's Radio Recipes, 1927, page 24. | |
| Fifty-Two Sunday Dinners (1913) | Potatoes Aurora |
Cut cold, boiled potatoes in one-fourth inch cubes. There should be sufficient to fill three cups. Reheat potatoes in two cups of thin white sauce, turn into hot serving ... From Fifty-Two Sunday Dinners, 1913, page 67. | |
| Aunt Babette's Cook Book (1889) | Potatoes Avithout the Skin |
Pare very thin and lay in cold water for half an hour. Have ready a pot of boiling water, salted, of course, drop in the potatoes and keep them at a quick boil until ... From Aunt Babette's Cook Book: Foreign and Domestic Receipts for the Household, 1889, page 152. | |
| The Boston Cooking-School Cook Book (1896) | Potatoes Baked in Half Shell |
Select six medium-sized potatoes and bake, following recipe for Baked Potatoes. Remove from oven, cut slice from top of each, and scoop out inside. Mash, add two ... From The Boston Cooking-School Cook Book, 1896, page 372. | |
| Mrs. Rorer's Philadelphia Cook Book (1886) | Potatoes Boiled in Their Skins |
Select potatoes of uniform size, wash and scrub them well; let them stand in cold water for a half-hour, then put them kettle of boiling water, and you can pierce a ... From Mrs. Rorer's Philadelphia Cook Book, 1886, page 306. | |
| The International Cook Book (1906) | Potatoes Copeaux |
903. POACHED EGGS, CREAM SAUCE Have two quarts boiling water in a saucepan, with a teaspoon salt and two tablespoons vinegar. Crack in six fresh eggs, one by one, and ... From The International Cook Book, 1906, page 277. | |
| Foods That Will Win the War and How to Cook Them (1918) | Potatoes Espagnole |
2 cups pared and sliced potatoes 2 tablespoons bacon drippings tablespoon chopped green 2 tablespoons minced onion "pepper or pimento Melt drippings. Add onion and cook ... From Foods That Will Win the War and How to Cook Them, 1918, page 90. | |
| Mrs. Owen's Illinois Cook Book (1871) | Potatoes Fried |
When nearly boiled enough, put them into a stew pan with a bit of butter or some clean beef drippings; shake them about often to prevent burning, till they are brown and ... From Mrs. Owen's Illinois Cook Book, 1871, page 101. | |
| The Creole Cookery Book (1885) | Potatoes in Cream |
Put into a stewpan a good sized piece of butter, a dessertspoonful of flour, some salt, pepper and parsley, (chopped) to which add } pint of cream; put this sauce on the ... From The Creole Cookery Book, 1885, page 94. | |
| The Good Housekeeping Woman's Home Cook Book (1909) | Potatoes in the Half Shell |
Bake six medium-sized potatoes; when they are soft cut a slice from the top of each and scoop out the potato. Mash it, add two tablespoons of butter, salt, pepper, two ... From The Good Housekeeping Woman's Home Cook Book, 1909, page 328. | |
| The Virginia House-Wife (1824) | Potatoes Mashed |
When the potatoes are thoroughly boiled, drain and dry them perfectly, pick out every speck, and rub them through a colander into a clean stew pan: toa pound of potatoes ... From The Virginia House-Wife, 1824, page 134. | |
| Gulf City Cook Book (1878) | Potatoes Mashed with Onions |
Prepare some boiled onions by putting them through a sieve, and mix them with Regulate according seasoning with butter, pepper, and salt. From Gulf City Cook Book, 1878, page 103. | |
| Fifty-Two Sunday Dinners (1913) | Potatoes on the Half Shell |
Select smooth, large, uniform sized potatoes; wash and scrub them carefully with a brush. Bake and cut them in halves lengthwise; scoop out the pulp from shells, being ... From Fifty-Two Sunday Dinners, 1913, page 62. | |
| The Cook's Own Book (1832) | Potatoes Raw or Cold, to |
FRY. Wash, peel, and put them into cold water for one or two hours, cut them slices about half an inch thick, and fry them a light brown in boiling clarified Cold boiled ... From The Cook's Own Book, 1832, page 196. | |
| Catering for Special Occasions, with Menus and Recipes (1911) | Potatoes Rissolees |
pare, and trim new in egg shapes. Let stand in cold water fifteen minutes, dry thoroughly, and fry in deep fat delicately browned. Drain and bake from twenty to ... From Catering for Special Occasions, with Menus and Recipes, 1911, page 123. | |
| The Creole Cookery Book (1885) | Potatoes with Thick Batter |
Three ozs. butter, 4 oz. of flour and 4 pint of water; stir over the fire until it is melted into a sauce; put the boiled potatoes into the sauce; dish it very hot, ... From The Creole Cookery Book, 1885, page 95. | |
| The International Cook Book (1906) | Potatoes, Alfonso |
Cinnamon Griddle Cakes (1195) 2687. EGGS, PALERMITAINES Peel and remove seeds from three fresh tomatoes cut in very small square pieces, then place them in a baking ... From The International Cook Book, 1906, page 842. | |
| The International Cook Book (1906) | Potatoes, Allumette |
192. SEMOULINA Boil in a small saucepan a pint water and half pint milk with a saltspoon salt. Gradually drop in six ounces semoulina. Briskly mix with the whisk while ... From The International Cook Book, 1906, page 75. | |
| The Cook's Own Book (1832) | Potatoes, Casserole |
peel some good mealy potatoes, pound them, and mix with them some butler, cream, and a little salt, put them atant an inch and a half high upon a flat dish, and leave an ... From The Cook's Own Book, 1832, page 195. | |
| The Cook's Own Book (1832) | Potatoes, Colcannon |
potatoes and greens, or spinage, separately; mash the potatoes; squeeze the greens dry; chop them quite line atxl mix them wilh the potatoes, with a butter, pepper, and ... From The Cook's Own Book, 1832, page 195. | |
| The International Cook Book (1906) | Potatoes, Delmonico |
715. SCRAMBLED EGGS WITH CELERY Cut four branches of the perfect white of celery into very small dice pieces, wash and drain well, then place in a saucepan with a pint ... From The International Cook Book, 1906, page 221. | |
| The Cook's Own Book (1832) | Potatoes, Mashed |
(1) potatoes are boiled, drain them quite dry, pick out every s|x-ck, &c. and while hot, rub them through a colander a clean stewpan. To a |xmnd of potatoes put alxuit ... From The Cook's Own Book, 1832, page 196. | |
| The Cook's Own Book (1832) | Potatoes, Mashed |
(2) potatoes, peel and mash them very smoothly; put for a large dish four ounces of two eggs beat up in half a pint of good milk, and some mix heap it upon a table-spoon ... From The Cook's Own Book, 1832, page 196. | |
| The International Cook Book (1906) | Potatoes, Mount Vernon |
Corn Muffins (51) 450. POACHED EGGS, CURRY SAUCE Prepare twelve poached eggs, as per No. 106. Have a large hot dish with six hot toasts on it; place two eggs on each ... From The International Cook Book, 1906, page 144. | |
| The Boston Cooking-School Cook Book (1896) | Potatoes, Somerset Style |
To two cups hot riced potatoes add two tablespoons butter, one-half cup grated mild cheese, yolks three eggs, slightly beaten, one-half teaspoon salt, and a few grains ... From The Boston Cooking-School Cook Book, 1896, page 375. | |
| The International Cook Book (1906) | Potatoes, Vert-pre" |
Mutton Chops, Bouchere Cauliflower, Saute* (631) Roast Goose, Apple Sauce (1109) Maraschino Pudding (655) 1564. CONSOMME", CHATELAINE Prepare and strain a consomme (No. ... From The International Cook Book, 1906, page 479. | |
| The New England Cook Book (1905) | Potatoes.—Select |
the largest and finest potatoes for roasting. Wash them thoroughly and put in the oven with their skins on. Roast about one hour, turning them occasionally with a fork. ... From The New England Cook Book, 1905, page 112. | |
| The New England Cook Book (1905) | Potatoes.—Take |
potatoes, wash; boil with the skins on in plenty of water, but without They will take at least one hour. Drain off the water, and set them for a few minutes in a tin pan ... From The New England Cook Book, 1905, page 113. | |
| Mrs. Hale's New Cook Book (1857) | Potatoes.—These |
are roasted or baked, To bake them, wash them clean and wipe them dry; place them in a quick They will take from half an hour to an hour, according to their size. To ... From Mrs. Hale's New Cook Book, 1857, page 260. | |
| The Dixie Cook-Book (1883) | Potators and Onions |
Boil potatoes in skins, peel while hot and slice; about an hour before wanted, slice onions, and let stand in salt and water; while peeling potatoes, put onions in ... From The Dixie Cook-Book, 1883, page 340. | |
| The Dixie Cook-Book (1883) | Prawn Corn Brea |
One well-heaped pint corn meal, one pint sour or buttermilk, one egg, one tea-spoon soda, one of salt; bake in dripping or gem pans. If preferred, one heaping ... From The Dixie Cook-Book, 1883, page 33. | |
| Buckeye Cookery and Practical Housekeeping (1877) | Prawn Corn BReEaD |
One pint corn meal, one of sour or buttermilk, one egg, one teaspoon soda, one of salt; bake in dripping or gem-pans. If preferred, one heaping table-spoon of sugar may be added. From Buckeye Cookery and Practical Housekeeping, 1877, page 21. | |
| The Dixie Cook-Book (1883) | Preserved Corn |
Scald corn just enough to set the milk, cut from coh, to every four pints of corn add one pint salt, mix thoroughly, pack in jars, with a cloth and weight over corn; ... From The Dixie Cook-Book, 1883, page 333. | |
| Common Sense in the Household (1871) | Preserved Green Corn |
^J* Boil on the cob until the milk ceases to flow when the grain is pricked. Cut off the corn and pack in stone jars in the following order:—A layer of salt at the ... From Common Sense in the Household, 1871, page 477. | |
| The White House Cook Book (1887) | Preserved Green Tomatoes |
TAKE one peck of green tomatoes. Slice six fresh lemons without removing the skins, but taking out the seeds; put to this quantity six pounds of sugar, common white, and ... From The White House Cook Book, 1887, page 466. | |
| Lowney's Cook Book, Illustrated in Colors (1907) | Preserved Green Tomatoes |
4 quarts green tomatoes 1 inch ginger root Wash tomatoes and cut in; add sliced lemons, sugar, water and ginger root. Simmer two hours, then simmer two hours more. Pour into jars and seal. From Lowney's Cook Book, Illustrated in Colors, 1907, page 349. | |
| Buckeye Cookery and Practical Housekeeping (1877) | Preserving Corn |
Scald the corn just enough to set the milk, cut from cob, to every four pints of corn add one pint salt, mix thoroughly, pack in jars, with a cloth and a weight over ... From Buckeye Cookery and Practical Housekeeping, 1877, page 287. | |
| The Boston Cooking-School Cook Book (1896) | Pried Celery, Tomato Sauce |
Wash and scrape celery, cut in three-inch pieces, dip in batter, fry in deep fat, and drain on brown paper. Serve with Tomato Sauce. Batter. Mix one-half cup bread ... From The Boston Cooking-School Cook Book, 1896, page 348. | |
| Miss Parloa's New Cook Book and Marketing Guide (1880) | Pried Tomatoes |
ripe tomatoes and dip them in which have been seasoned with salt, pepper and (one teaspoonful of sugar to each egg), and then in fine bread or Have two in a frying-pan, ... From Miss Parloa's New Cook Book and Marketing Guide, 1880, page 252. | |
| Catering for Special Occasions, with Menus and Recipes (1911) | Priscilla Popped Corn |
2 quarts popped corn 2 cups brown sugar yi. cup water Put butter in saucepan, and when melted add to and let boil sixteen minutes. Pour over corn, and stir until every ... From Catering for Special Occasions, with Menus and Recipes, 1911, page 156. | |
| The Italian Cook Book (1919) | Pudding of Rice Meal |
(Budino di farina di riso) Rice meal, seven ounces. Sugar, four and a half ounces. Six eggs. A pinch of Taste of vanilla. First dissolve the rice meal in half a pint of ... From The Italian Cook Book: The Art of Eating Well, 1919, page 144. | |
| The New England Cook Book (1905) | Pumpkiii Pie.—Stew the pumpkin |
until thoroughly done, and pass it through a colander. To one quart of stewed pumpkin, add three eggs, and one pint of Sweeten, and spice with ground ginger and cinnamon ... From The New England Cook Book, 1905, page 186. | |
| Directions for Cookery, in Its Various Branches (1837) | Pumpkin |
Deep coloured pumpkins are generally the best. In a dry they can be perfectly good all winter. When you prepare to stew a pumpkin, cut it in half and take out all the ... From Directions for Cookery, in Its Various Branches, 1837, page 193. | |
| Mrs. Porter's New Southern Cookery Book (1871) | Pumpkin |
PIE. Boil the pumpkin in a very little water, and it through a sieve; add to the pulp thus obtained salt, cinnamon or ginger, and as many eggs as you wish; when no ^gg, ... From Mrs. Porter's New Southern Cookery Book, 1871, page 301. | |
| War Economy in Food (1917) | Pumpkin |
or cream meal Raisin, crust At formal dinners no white bread is served. No butter is served at social luncheons and dinners. Use no toast as garnish. Use no croutons. ... From War Economy in Food, 1917, page 17. | |
| Recipes for Sea Food (c. 1910s) | Pumpkin |
seeds are better than cheese for baiting a mousetrap. Apply white of egg with a camel's hair brush to remove specks and soil from gilt frames. Eub with water in which ... From Recipes for Sea Food: How to Prepare and Serve Fish, Oysters, Clams, Scallops, Lobsters, Crabs, and Shrimp, c. 1910s, page 65. | |
| The American Frugal Housewife (1829) | Pumpkin and Squash Pie |
For common family pumpkin pies, three eggs do very well to a quart of milk. Stew your pumpkin, and strain it through a sieve, or colander. out the seeds, and pare die ... From The American Frugal Housewife, 1829, page 74. | |
| The Dixie Cook-Book (1883) | Pumpkin Burrer |
Take the seeds out of one pumpkin, cut in small pieces and boil soft; take three other pumpkins, cut them in pieces and boil them soft, put them in a coarse bag and ... From The Dixie Cook-Book, 1883, page 254. | |
| Dennison's Bogie Book (1909-1920s) | Pumpkin Doughnut Clown. Cover |
a doughnut with paraffine paper, drawing it together and fastening it at one side so that the paper will be flat on one side of the doughnut. Make a double ruffle of ... From Dennison's Bogie Book, 1909-1920s, page 17. | |
| Foods That Will Win the War and How to Cook Them (1918) | Pumpkin Filling for Pie |
2 cups stewed pumpkin $ teaspoon nutmeg + teaspoon allspice 1 egg 4 teaspoon ginger Mix all ingredients and bake in double crust pastry, or cook and serve in cooked ... From Foods That Will Win the War and How to Cook Them, 1918, page 74. | |
| Foods That Will Win the War and How to Cook Them (1918) | Pumpkin or Carrot Marmalade |
Reduce 1 pint grape juice one-half by boiling slowly. Add 1 cup vegetables (pumpkin or carrot). Add 2 teaspoons spices and 1 cup corn syrup. Boil until of consistency of ... From Foods That Will Win the War and How to Cook Them, 1918, page 79. | |
| Aunt Sammy's Radio Recipes (1927) | Pumpkin or Squash Pie |
cups cooked pumpkin or squash. J/^ teaspoon salt. 3^ teaspoon allspice. 34 teaspoon mace. Put all the ingredients, except the eggs and the butter, in the double Bring to ... From Aunt Sammy's Radio Recipes, 1927, page 70. | |
| The Good Housekeeper (1841) | Pumpkin Pie |
Stew the pumpkin dry, and make it like squash pie, only “season rather higher. In the country, where this real yankee pie is prepared in perfection, ginger is almost ... From The Good Housekeeper, 1841, page 85. | |
| Mrs. Hale's New Cook Book (1857) | Pumpkin Pie |
{American').—Take out the seeds, and pare the pumpkin or squash; but in taking out the seeds do not scrape the inside of the pumpkin; the part nearest the seed is tile ... From Mrs. Hale's New Cook Book, 1857, page 314. | |
| Common Sense in the Household (1871) | Pumpkin Pie |
1). >^ 1 quart stewed pumpkin—pressed through a sieve. 2 quarts milk. 1 teaspoonful mace. " cinnamon, and the same of nutmeg. 1^ cup white sugar, or very light brown. ... From Common Sense in the Household, 1871, page 359. | |
| Presbyterian Cook Book (1873) | Pumpkin Pie |
To one pint of stewed pumpkin take one quart of milk; a pinch of salt; Ginger and grated lemon or nutmeg are good spices for the pies. From Presbyterian Cook Book, 1873, page 67. | |
| Mrs. Rorer's Philadelphia Cook Book (1886) | Pumpkin Pie |
and cut the pumpkin in one; a stewing-pan just enough water to keep them from burning; stew slowly until tender a half-hour), then press through a To every half-pint of ... From Mrs. Rorer's Philadelphia Cook Book, 1886, page 398. | |
| Aunt Babette's Cook Book (1889) | Pumpkin Pie |
Press through a sieve one pint of stewed pumpkin and add four eggs and a scant cup of sugar. Beat yelks and sugar together until very thick and add one pint of milk to ... From Aunt Babette's Cook Book: Foreign and Domestic Receipts for the Household, 1889, page 250. | |
| Lowney's Cook Book, Illustrated in Colors (1907) | Pumpkin Pie |
pie plate with Plain Paste. For filling, mix one and one half cups stewed and strained pumpkin, one and one half milk, one egg, three fourths cup sugar, one tablespoon ... From Lowney's Cook Book, Illustrated in Colors, 1907, page 272. | |
| Rumford Complete Cook Book (1908) | Pumpkin Pie |
2 cups steamed or baked 1 teaspoon cinnamon. pumpkin. 1 teaspoon ginger. 1 pint scalded milk. 2 large eggs. Rub the pumpkin through a sieve and add to it the spices, and ... From Rumford Complete Cook Book, 1908, page 128. | |
| The Good Housekeeping Woman's Home Cook Book (1909) | Pumpkin Pie |
To make one pie, rub through a sieve cooked pumpkin enough to make two cups. To this add a small cup of sugar, a saltspoon of salt, one teaspoon of cin¬ namon and one of ... From The Good Housekeeping Woman's Home Cook Book, 1909, page 248. | |
| Catering for Special Occasions, with Menus and Recipes (1911) | Pumpkin Pie |
\yi cups steamed and strained pumpkin % cup brown sugar i teaspoon cinnamon yi teaspoon ginger 2 eggs, slightly beaten i}4 cups milk yi cup cream Mix ingredients in ... From Catering for Special Occasions, with Menus and Recipes, 1911, page 182. | |
| Fifty-Two Sunday Dinners (1913) | Pumpkin Pie |
14 cups steamed and strained pumpkin. Grated rind }4 lemon. 2 tablespoons flour. Y% teaspoon ginger. 1 cup soft brown sugar. Y% teaspoon salt. 1 tablespoon rose water. 4 ... From Fifty-Two Sunday Dinners, 1913, page 160. | |
| Larkin Housewives' Cook Book (1915) | Pumpkin Pie |
Take two cups Larkin Canned Pumpkin, two cups milk, onecup ginger and nutmeg, one teaspoon cinnamon, one-half teaspoon salt and two eggs. Beat eggs with sugar and ... From Larkin Housewives' Cook Book, 1915, page 108. | |
| Mrs. Owen's Illinois Cook Book (1871) | Pumpkin Pies |
The pumpkin should be cooked slowly, (of course the rind should be cut oif and the seeds scraped out,) then put in a kettle over a gentle fire until the pumpkin is ... From Mrs. Owen's Illinois Cook Book, 1871, page 160. | |
| Buckeye Cookery and Practical Housekeeping (1877) | Pumpkin Pre |
Stew pumpkin cut into small pieces, in a half pint water; and, when soft, mash with potato-masher very fine, let the water dry away, watching closely to prevent burning ... From Buckeye Cookery and Practical Housekeeping, 1877, page 195. | |
| Mrs. Porter's New Southern Cookery Book (1871) | Pumpkin Preserves |
a thick yellow pumpkin, take rind and cut it into pieces of any form you may fancy. Weigh the pumpkin, and for each pound of take a pound of loaf sugar. Allow one ... From Mrs. Porter's New Southern Cookery Book, 1871, page 409. | |
| The Virginia House-Wife (1824) | Pumpkin Pudding |
Stew a fine sweet pumpkin till soft and dry, rub it through a sieve, mix with the pulp Six eggs quite light, a quarter of a pound of butter, half a pint of new milk, ... From The Virginia House-Wife, 1824, page 170. | |
| Seventy-Five Receipts for Pastry, Cakes, and Sweetmeats (1828) | Pumpkin Pudding |
A quarter of a pound of stewed pumpkin. A quarter of a pound of fresh butter, or a pint of cream. Haifa glass of wine and brandy mixed. Half a glass of rose-water. A ... From Seventy-Five Receipts for Pastry, Cakes, and Sweetmeats, 1828, page 33. | |
| Mrs. Owen's Illinois Cook Book (1871) | Pumpkin Pudding |
Take one pint of pumpkin that has been stewed soft and pressed through a colander; melt in half a pint of warm milk a of a pound of butter and the same quantity of ... From Mrs. Owen's Illinois Cook Book, 1871, page 290. | |
| The Creole Cookery Book (1885) | Pumpkin Pudding |
Take 4 lb. of stewed pumpkin, 3 eggs, Ib. of fresh butter, or 1 pint of cream, } lb. of powdered white sugar, $ glass of wine and brandy, mixed, a teaspoonful of mixed ... From The Creole Cookery Book, 1885, page 200. | |
| Gulf City Cook Book (1878) | Pumpkin-chips |
Weigh equal quantities of sugar and pumpkin cut thin or shaved with a plane; the sugar over the pumpkin, and let it remain over night. not need any water. To every pound ... From Gulf City Cook Book, 1878, page 211. | |
| Gulf City Cook Book (1878) | Pumpkin-pie |
One cup of sugar, one cup of stewed pumpkin, two cups of sweet milk, three ginger, nutmeg, and lemon-peel. Bake in an open shell. From Gulf City Cook Book, 1878, page 160. | |
| The International Cook Book (1906) | Purde of Beans, Honolulu |
Horly of Smelts Potatoes, Bernoise (593) Chicken Saute, Mexicaine String Beans, Paloise (2069) Tutti-Frutti Ice Cream (726) 2627. PUR£E OF BEANS, HONOLULU Soak one pint ... From The International Cook Book, 1906, page 822. | |
| Larkin Housewives' Cook Book (1915) | Put Macaroni |
into a baking dish or casserole, add one pound pork sausage cut in two-inch pieces, one can Larkin Tomatoes, one-half teaspoon white thoroughly mixed. Bake in hot oven ... From Larkin Housewives' Cook Book, 1915, page 55. | |
| Common Sense in the Household (1871) | Rabbits Stewed with Onions |
Clean a pair of nice rabbits; soak in cold salt and water for an hour, to draw out the blood; put on in a large saucepan with cold water enough and stew until tender. ... From Common Sense in the Household, 1871, page 169. | |
| Mary Elizabeth's War Time Recipes (1918) | Raised Corn and Rye Rolls |
1 cup corn flour 1 cup rye flour 2 tablespoons any vegetable oil 2 cups water (lukewarm) ¥% compressed yeast cake 1 teaspoon sugar 1 egg Dissolve the yeast cake in one ... From Mary Elizabeth's War Time Recipes, 1918, page 147. | |
| Miss Parloa's New Cook Book and Marketing Guide (1880) | Raised Corn Cake |
One pint of Indian meal, one pint and a half of boiling milk or water, one table-spoonful of sugar, two of butter, an egg, yeast, or one-fourth of a of liquid From Miss Parloa's New Cook Book and Marketing Guide, 1880, page 367. | |
| The White House Cook Book (1887) | Raised Potato-cake |
POTATO-CAKES, to be served with roast lamb or with game, are made of equal quantities of mashed potatoes and of flour, say one quart of each, two tablespoonfuls of ... From The White House Cook Book, 1887, page 273. | |
| Miss Parloa's New Cook Book and Marketing Guide (1880) | Raised Rice Muffins |
One pint of warm milk, two cupfuls of warm one quart of bread flour, one teaspoonful of two spoonfuls of butter, one-third of a cake of compressed yeast. Mix the butter, ... From Miss Parloa's New Cook Book and Marketing Guide, 1880, page 369. | |
| The Boston Cooking-School Cook Book (1896) | Raised Rice Muffins |
Make same as Kais^ed Hominy Muffins, substituting one cup hot boiled rice in place of hominy, and adding the whites of two eggs beaten until stiff. From The Boston Cooking-School Cook Book, 1896, page 102. | |
| La Cuisine Creole (1885) | Raised Wheat Bread with Potatoes |
Take one half a cup of hop yeast, or yeast made from turnpike cake will do, also two boiled hot Irish po¬ tatoes, mash them, and add to the yeast and potatoes one pint ... From La Cuisine Creole, 1885, page 133. | |
| Simple Italian Cookery (1912) | Ravioli of Curds and Spinach |
small bunch of yi pound of curds spinach Cook the spinach, drain, and chop up fine, add the curds, one egg, salt and pepper, dash of nutmeg, and a little grated cheese. ... From Simple Italian Cookery, 1912, page 23. | |
| Mrs. Lincoln's Boston Cook Book (1884) | Raw Potato Yeast |
44 cup flour. 3 raw potatoes. 44 cup sugar. 1 to 2 quarts boiling water. 1 tablespoonful salt.: 1 cup yeast. First, see that you have at least three quarts of water ... From Mrs. Lincoln's Boston Cook Book, 1884, page 86. | |
| Mrs. Porter's New Southern Cookery Book (1871) | Raw Tomatoes |
large and fully ripe tomatoes, remove the skins without scalding, and slice them. a dressing of half a cup of cider one tablespoonful of mixed mustard, one tablespoonful ... From Mrs. Porter's New Southern Cookery Book, 1871, page 157. | |
| Mrs. Beeton's Book of Household Management (1861) | Recipes for Cook I .v, Vegetables |
boiling water, with the addition of salt in the above proportion, let them boil gently, keeping the saucepan uncovered. The should be well skimmed. When the cauliflowers ... From Mrs. Beeton's Book of Household Management, 1861, page 900. | |
| The Woman Suffrage Cook Book (1886) | Red Bean Soap |
Take one quart red Italian beans, soak and rinse twice in cold water, and boil in third water (about two quarts) four or five hours; brown one onion, some celery, and ... From The Woman Suffrage Cook Book, 1886, page 40. | |
| The Virginia House-Wife (1824) | Red Beet Root |
Are not so much usedas they deserve to be; hey are dressed in the same way as parsps, only neither scraped nor cut till after they are boiled; they will take from an ... From The Virginia House-Wife, 1824, page 139. | |
| The Southern Cookbook (1912) | Red Cabbage |
it into a colander, and sprinkle each layer with salt; let it drain two days, then put into a jar, and pour boiling vinegar enough to cover, and put of red beet root. ... From The Southern Cookbook: A Manual of Cooking and List of Menus, 1912, page 194. | |
| Fifty-Two Sunday Dinners (1913) | Red Cabbage, Celery and Onion Salad |
Select a small, solid head of red cabbage; remove the wilted leaves. Cut in quarters and cut out the tough stalk and the coarse ribs of the leaves. Cover with cold water ... From Fifty-Two Sunday Dinners, 1913, page 50. | |
| Miss Parloa's New Cook Book and Marketing Guide (1880) | Red Vegetable Salad |
One pint of cold boiled potatoes, one pint of cold beets, one pint of uncooked red cabbage, six table-spoonfuls of oil, eight of red vinegar beets have been pickled), ... From Miss Parloa's New Cook Book and Marketing Guide, 1880, page 221. | |
| Aunt Babette's Cook Book (1889) | Redsnapper with Tomato Sauce |
This delicious fish is best prepared in the following manner: Scale thoroughly, salt and pepper inside and out, a^d lay upon ice, wrapped in a clean cloth over night. ... From Aunt Babette's Cook Book: Foreign and Domestic Receipts for the Household, 1889, page 74. | |
| La Cuisine Creole (1885) | Remarks on Gombo of Okra or Filee |
This is a most excellent form of soup, and is an eco¬ nomical way of using up the remains of any cold roast¬ ed chicken, turkey, game, or other meats. Cut up and season ... From La Cuisine Creole, 1885, page 26. | |
| Mrs. Beeton's Book of Household Management (1861) | Ribbon Macaroni. |
Ingredients. — i Ib. of flour, i£ ozs. of butter, 3 yolks of eggs (or 2 small whole eggs), a little milk or water, salt. Method. — Sieve the flour on to a pastry slab or ... From Mrs. Beeton's Book of Household Management, 1861, page 900. | |
| Mrs. Lincoln's Boston Cook Book (1884) | Rice |
Rice should be thoroughly washed. Turn the rice into @ coarse strainer, and place the strainer in a deep dish of cold water. Rub the rice, and lift it in the strainer ... From Mrs. Lincoln's Boston Cook Book, 1884, page 332. | |
| Chinese-Japanese Cook Book (1914) | Rice |
should not be disturbed till it is taken up; that is the secret of the dry, finely cooked Chinese rice. Set on back of range, covered with a clean cloth or napkin, until ... From Chinese-Japanese Cook Book, 1914, page 21. | |
| Chinese-Japanese Cook Book (1914) | Rice |
AND One pound of rice; one pound of cooked flesh of chicken; one pound of fresh white mushrooms; two stalks of celery; one onion; six water chestnuts; one tablespoonful ... From Chinese-Japanese Cook Book, 1914, page 49. | |
| Good Things to Eat, as Suggested by Rufus (1911) | Rice a La Georgienne for Five Persons—wash |
one pound of rice in several changes of cold water until water is clear, and cook until soft, but not soft enough to mash between the fingers. Let it drip, cool and drip ... From Good Things to Eat, as Suggested by Rufus, 1911, page 76. | |
| The Boston Cooking-School Cook Book (1896) | Rice a la Rlston |
Finely chop two thin slices bacon, add to one-half raw medium-sized cabbage, finely chopped; cover, and cook slowly thirty minutes. Add one-fourth cup rice, boiled, ... From The Boston Cooking-School Cook Book, 1896, page 127. | |
| Mrs. Owen's Illinois Cook Book (1871) | Rice and Apple Pudding |
Pick over and wash a teacupful of best rice, steam it until tender in two cupsful of cold water; spread it over a quart or three pints of good ripe apples, quartered; ... From Mrs. Owen's Illinois Cook Book, 1871, page 270. | |
| Common Sense in the Household (1871) | Rice and Coen-Meal Waffles |
1 cup cold boiled rice. •^ cup white flour, and same of corn-meal. 2 eggs well whipped, and milk to make « of salt. Beat the mixture smooth before baking. Be careful in ... From Common Sense in the Household, 1871, page 307. | |
| Lowney's Cook Book, Illustrated in Colors (1907) | Rice and Com Muffins |
1 cup com meal 1 cup cold cooked rice 1 egg 2 tablespoons melted butter Mix corn meal, salt and baking powder; add rice and work fingers blended. Add egg well beaten, ... From Lowney's Cook Book, Illustrated in Colors, 1907, page 193. | |
| Mary Elizabeth's War Time Recipes (1918) | Rice and Corn Muffins |
1 egg 1 teaspoon baking powder 2 cups cornmeal 1 cup boiled rice 1 tablespoon savory fat or butter substitute Take the cornmeal and mix in baking powder and salt. Then ... From Mary Elizabeth's War Time Recipes, 1918, page 151. | |
| Corn Meal for Breakfast, Dinner, Supper (1917) | Rice and Corn-Meal Muffins |
I cup left-over cooked rice I cup white flour i}i cups milk 3 teaspoons butter From Corn Meal for Breakfast, Dinner, Supper, 1917, page 19. | |
| Mrs. Lincoln's Boston Cook Book (1884) | Rice and Fruit Pudding |
Steam one scant cup of rice in two cups of boiling water, in the double boiler, thirty minutes. Add, while hot, one tablespoonful of butter, one scant teaspoonful of ... From Mrs. Lincoln's Boston Cook Book, 1884, page 362. | |
| Foods That Will Win the War and How to Cook Them (1918) | Rice and Nut Loaf |
1 cup boiled rice or potato 1 cup peanuts 2 cup dried breadcrumbs Mix well. Bake in greased pan 30 minutes. From Foods That Will Win the War and How to Cook Them, 1918, page 62. | |
| Manual for Army Cooks (1896) | Rice and Potato Pudding |
2 pounds rice. 1 quart milk. 6 pounds potatoes. 2 pounds sugar. 1 pound suet. i ounce salt. Prepare the rice as in Baked Rice Pudding, then put it into a stewpan with ... From Manual for Army Cooks, 1896, page 171. | |
| Buckeye Cookery and Practical Housekeeping (1877) | Rice APPLes |
Boil half a pound rice in custard-keftle till tender in one quart milk, sweetened with half tea-cup sugar; pare and core with applecorer seven or eight good-cooking ... From Buckeye Cookery and Practical Housekeeping, 1877, page 201. | |
| Fifty-Two Sunday Dinners (1913) | Rice au Gratin |
14 cups steamed or boiled rice. 1 lb. grated cheese. 1 tablespoon salt. Cayenne. 1}4 tablespoons butter., Milk. Buttered cracker crumbs. ——— ———+ 72 52 Sunday Dinners ... From Fifty-Two Sunday Dinners, 1913, page 75. | |
| The International Cook Book (1906) | Rice au Lait de Cocoa |
972. OYSTERS, ANCIENNE Open twenty-four large, fresh, salty oysters, detach from but leave in shells with their own liquor. Place on a roasting tin; season with half ... From The International Cook Book, 1906, page 299. | |
| Lowney's Cook Book, Illustrated in Colors (1907) | Rice Balls |
1 cup cold cooked rice 1 teaspoon grated lemon rind salt, cayenne, nutmeg 1 egg Press rice through sieve, add flour, egg and seasonings. Roll in balls, allowing a ... From Lowney's Cook Book, Illustrated in Colors, 1907, page 66. | |
| Fifty-Two Sunday Dinners (1913) | Rice Balls |
1 cup cold, cooked rice. 1 teaspoon finely chopped pars2 tablespoons flour. ley. 1 teaspoon grated onion. 1 egg slightly beaten. Salt, pepper, cayenne. Process: Warm ... From Fifty-Two Sunday Dinners, 1913, page 32. | |
| Lowney's Cook Book, Illustrated in Colors (1907) | Rice Bavarian |
1 tablespoon gelatine J cup rice 3 tablespoons sherry wine Cook rice in milk in double boiler until rice is tender, and is absorbed. Add and gelatine which has been ... From Lowney's Cook Book, Illustrated in Colors, 1907, page 239. | |
| The Creole Cookery Book (1885) | Rice Blanc Mange |
Put a teacupful of the best rice into 4 pint of cold water; let it stand until the rice cracks, and looks perfectly white; then add 1 pint of new milk, and 1 ... From The Creole Cookery Book, 1885, page 173. | |
| The Cook's Own Book (1832) | Rice Blancmange |
Put a teacupful the leant it almost bursts; tlien add half a pint of good milk or thin cream, and it it is quite a mash, stirring it the whole time it is on the fire, ... From The Cook's Own Book, 1832, page 219. | |
| The Good Housekeeper (1841) | Rice Blancmange |
Simmer a teacupful of whole rice into the least water possible, till it almost bursts, then add half a pint of good milk or thin cream, and boil it till itis quite a ... From The Good Housekeeper, 1841, page 79. | |
| Mrs. Beeton's Book of Household Management (1861) | Rice Border |
i. Cod Steak. 2. Fish Pic. 3. Crab Salad. 439.-—COD SOUNDS. (Fr.— Nau de Morue.) Method. — These, salted, as Jhey are generally bought, should be soaked in milk and ... From Mrs. Beeton's Book of Household Management, 1861, page 361. | |
| The New England Cook Book, or Young Housekeeper's Guide (1836) | Rice Bread |
a pint of then mix two quarts of rice flour, a tea cup of yeast, two tea spoonsful of salt, and milk enough to render it of the consistency of rye bread-. it in small ... From The New England Cook Book, or Young Housekeeper's Guide, 1836, page 58. | |
| The Good Housekeeper (1841) | Rice Bread |
Boil a pint of rice very soft; when it is nearly cool add a pint of leaven, and work in three quarts of rice flour. Let it rise, till it is light—one hour, in warm ... From The Good Housekeeper, 1841, page 33. | |
| The National Cookery Book (1876) | Rice BREAD |
One pint of rice flour, three eggs, one dessertspoonful of sea foam butter. Set it to rise with yeast all night, or us« Mix it with fresh milk. From The National Cookery Book, 1876, page 186. | |
| The Creole Cookery Book (1885) | Rice Bread |
One pint of rice, 1 pint of flour, 2 spoonfuls of the butter, the yolks of 3 eggs, whites of 2; make up with milk, not too stiff. From The Creole Cookery Book, 1885, page 120. | |
| The Creole Cookery Book (1885) | Rice Bread |
Boil 6 ounces of rice in a quart of water till dry and soft; put it into 2 lbs. of flour; mix it well, add 2 teaspoonfuls of salt, 2 of yeast, and enough milk or water ... From The Creole Cookery Book, 1885, page 122. | |
| Salads, Sandwiches and Chafing-Dish Dainties (1899) | Rice Bread |
Add three-fourths a cup of rice, tender and still hot, and, also, two tablespoonfuls of butter, to the milk or water in the first recipe. Other cereals, as oatmeal or ... From Salads, Sandwiches and Chafing-Dish Dainties, 1899, page 202. | |
| Two Hundred and Seventy-Five War-Time Recipes (1918) | Rice Bread |
}/2 c rice Boil till rice takes up all water Cool and add 1 c liquid _ }/^ Fleischmann yeast cake in 3<4 c lukewarm water White flour to make stiff dough Follow general bread method. From Two Hundred and Seventy-Five War-Time Recipes, 1918, page 12. | |
| The Good Housekeeper (1841) | Rice Budding Baked or Boiled |
Wash in cold water and pick very clean six ounces of rice; boil it in one quart of milk, with a bit of cinnamon, very gently, till it is quite tender; it will take about ... From The Good Housekeeper, 1841, page 78. | |
| Manual for Army Cooks (1896) | Rice Ca Es |
One quart of sifted flour; two cups of cold boiled rice; two teaspoonfuls salt; four eggs, beaten light; milk enough stirred into the flour to make a tolerably thick ... From Manual for Army Cooks, 1896, page 166. | |
| Buckeye Cookery and Practical Housekeeping (1877) | Rice Cake |
One pound sugar, a pound of ground rice, half pound butter, nine eggs, rose-water to taste; add a little salt, beat butter and sugar together, add rose-water, salt and ... From Buckeye Cookery and Practical Housekeeping, 1877, page 63. | |
| Miss Parloa's New Cook Book and Marketing Guide (1880) | Rice Cake |
One cupful of butter, two of sugar, two and one-fourth of rice flour, six eggs, the juice and rind of a lemon. butter to a cream; then gradually beat in the sugar, and ... From Miss Parloa's New Cook Book and Marketing Guide, 1880, page 320. | |
| The Dixie Cook-Book (1883) | Rice Cake |
One pound sugar, a pound of ground rice, half pound butter, nine eggs, rose-water to taste; add a little salt, beat butter and sugar together, add rose-water, salt and ... From The Dixie Cook-Book, 1883, page 81. | |
| Lowney's Cook Book, Illustrated in Colors (1907) | Rice Cake No |
Half a pound of ground half a pound of a of nine the grated rind of a lemon and half a cupful of butter. the yolks from the whites of the beat them and add to the the ... From Lowney's Cook Book, Illustrated in Colors, 1907, page 19. | |
| The Good Housekeeper (1841) | Rice Cakes |
Take eight yolks and four whites of eggs and beat to a foam, add six ounces of powdered sugar, and the peal of one lemon grated; then stir in half a pound of ground ... From The Good Housekeeper, 1841, page 100. | |
| Mrs. Putnam's Receipt Book; and Young Housekeeper's Assistant (1849) | Rice Cakes |
Boil a cup of rice very soft; mash it fine; add a pint of milk, and three eggs; stir in a little flour; butter the griddle, and turn on the batter in small cakes. Served ... From Mrs. Putnam's Receipt Book; and Young Housekeeper's Assistant, 1849, page 27. | |
| The National Cookery Book (1876) | Rice CAKEs |
Boil one cupful of rice until quit tender. Add on pint ol milk, one egg, and flour enough to bind all together. Salt it to taste, and bake on the eriddle, From The National Cookery Book, 1876, page 176. | |
| Housekeeping in Old Virginia (1879) | Rice Cakes |
Put one pound of rice in soak the over-night. Boil very soft in the morning, drain the water from it and mix with it, while hot, a quarter of a pound of butter. After it ... From Housekeeping in Old Virginia, 1879, page 62. | |
| La Cuisine Creole (1885) | Rice Cakes |
Take a pint of rice that has been boiled soft; add to it a teacup of flour, two eggs well beaten, a pinch of salt, and enough milk to make a nice thick batter; throw ... From La Cuisine Creole, 1885, page 140. | |
| The Southern Cookbook (1912) | Rice Cakes |
t Mix ten ounces of ground three ounces of eight ounces of powdered sift by degrees eight yolks and six whites of eggs, and the peel of a lemon shred so fine that it is ... From The Southern Cookbook: A Manual of Cooking and List of Menus, 1912, page 79. | |
| The Italian Cook Book (1919) | Rice Cakes |
(Frittelle di riso) Cook the rice in milk, adding a small quantity of butter, some salt, half a teaspoon of sugar and just a of lemon peel. Let the rice cool down after ... From The Italian Cook Book: The Art of Eating Well, 1919, page 29. | |
| The International Cook Book (1906) | Rice Cakes, Chantilly |
2839. POTAGE, NIMOISE Soak a pint large white beans in cold water for at least eight hours, drain and place them in a saucepan with a sliced carrot, two each sliced ... From The International Cook Book, 1906, page 896. | |
| The New England Cook Book (1905) | Rice Cakes, No |
2.—Boil a of setting it aside until cool. Beat three eggs very light, and put them into the rice, with a pint of flour, into which you have sifted three teaspoonfuls of ... From The New England Cook Book, 1905, page 176. | |
| The New England Cook Book (1905) | Rice Cakes.—Soak |
a cupful of rice or six hours in enough warm water to cover it. Then boil slowly till While still warm, but not hot, stir in a tablespoonful of butter^ a tablespoonful ... From The New England Cook Book, 1905, page 176. | |
| The Good Housekeeper (1841) | Rice Canes with Butter |
Beat, till extremely light, the yolks of nine eggs; add half a pound of sifted loaf sugar, and the same quantity of sifted rice flour; melt half a pound of fresh butter, ... From The Good Housekeeper, 1841, page 101. | |
| The Jewish Manual (1846) | Rice Caudle |
Boil half a pint of milk, add a spoonful of ground rice mixed with a little milk till quite smooth, stir it into the boiling milk, let it simmer till it thickens, ... From The Jewish Manual, 1846, page 207. | |
| Corn Meal for Breakfast, Dinner, Supper (1917) | Rice Corn Bread |
2 cups corn meal 2>^ cups milk I cup left-over boiled rice To the well-beaten eggs add the milk, meal, melted butter, rice, salt, and baking powder. Beat well and bake ... From Corn Meal for Breakfast, Dinner, Supper, 1917, page 26. | |
| Gulf City Cook Book (1878) | Rice Corn-bread |
One pint of boiled rice, one pint of cornmeal, one ounce of butter, two eggs, one pint of sweet milk; beat the eggs very light; then add the milk and melted butter; beat ... From Gulf City Cook Book, 1878, page 126. | |
| Mary Elizabeth's War Time Recipes (1918) | Rice Crackle |
Warm contents of one package of puffed rice in the oven, stirring constantly until it is thoroughly dry and crisp. Cook one pint of strained honey till the thermometer ... From Mary Elizabeth's War Time Recipes, 1918, page 34. | |
| The Cook's Own Book (1832) | Rice Cream |
Mix with half a glass of cold milk; then by degrees, add a pint also cold, it with a bay-leaf into a saucepan, set a slow fire for an hour and a half, then strain and it ... From The Cook's Own Book, 1832, page 220. | |
| The Kansas Home Cook-Book (1874) | Rice Cream |
Thicken a pint of new milk with rice flour, to the consistency; and it. Beat the whites of two eggs to a stiff froth, put a half ounce of gelatine to half of cold water; ... From The Kansas Home Cook-Book, 1874, page 264. | |
| Rumford Complete Cook Book (1908) | Rice Cream |
1 rounding tablespoon granucup rice. lated gelatine. y2 pint whipped cream. Scald the milk in a double boiler, add the rice and cook till tender. Turn out, add the sugar ... From Rumford Complete Cook Book, 1908, page 119. | |
| Two Hundred and Seventy-Five War-Time Recipes (1918) | Rice Crisps |
Pack cool left over steamed or boiled into a tin to form a thin sheet and when cold brush over melted fat and toast in broiler oven of gas range or heat in baking oven. Serve with syrup. From Two Hundred and Seventy-Five War-Time Recipes, 1918, page 19. | |
| The Boston Cooking-School Cook Book (1896) | Rice Croustades |
Wash one cup rice, and steam in White Stock. Cool, and mix with three-fourths cup Thick White Sauce, to which has been added beaten yolk of one egg, slight grating of ... From The Boston Cooking-School Cook Book, 1896, page 444. | |
| The National Cookery Book (1876) | Rice CrRoQuUETTES |
Boil about half a pound of rice in on quart of milk. When it is thick and stiff, take it off the fire; add two ounces of butter the yolks of four eggs, and whatever ... From The National Cookery Book, 1876, page 153. | |
| Mrs. Lincoln's Boston Cook Book (1884) | Rice Crusts. |
Cook one cup of cold boiled rice in the double boiler in milk enough to make a thin mixture, and until the rice is very soft. Add one tablespoonful of sugar, a litile ... From Mrs. Lincoln's Boston Cook Book, 1884, page 118. | |
| Aunt Babette's Cook Book (1889) | Rice Custaed |
To one quart of milk, add half a cup of rice, which you have previously scalded with hot water. Boil in a farina kettle until quite soft. Beat the yelks of four eggs ... From Aunt Babette's Cook Book: Foreign and Domestic Receipts for the Household, 1889, page 311. | |
| The Good Housekeeper (1841) | Rice Custard |
Mix a pint of milk, half a pint of cream, one ounce of sifted ground rice, five or six bitter almonds, blanched and pounded with two table-spoonfuls of rose-water; ... From The Good Housekeeper, 1841, page 96. | |
| The Jewish Manual (1846) | Rice Custard |
This is a very innocent and nutritive custard. Take two ounces of whole rice and boil it in three pints of milk until it thickens, then add half a pound of pounded sweet ... From The Jewish Manual, 1846, page 157. | |
| Mrs. Lincoln's Boston Cook Book (1884) | Rice Custard |
Soak half a cup of cold cooked rice in one pint of hot milk till every grain is distinct. -Add the yolks of two 6ggs, beaten with a quarter of a cup of sugar and a pinch ... From Mrs. Lincoln's Boston Cook Book, 1884, page 362. | |
| The New England Cook Book (1905) | Rice Custard. — Into |
a quart of boiling water stir two of in a little cold; add two well-beaten eggs to the boiling mixture; sweeten and flavor to taste. Chocolate Custard.—Three pints of ... From The New England Cook Book, 1905, page 197. | |
| Seventy-Five Receipts for Pastry, Cakes, and Sweetmeats (1828) | Rice Custards |
a of rice. Half a pound ofraisins or currants. Eight yolks of eggs, or six whole eggs. Six ounces of powdered sugar. A quart of rich milk. A handful of peach-leaves, or ... From Seventy-Five Receipts for Pastry, Cakes, and Sweetmeats, 1828, page 45. | |
| Mrs. Rorer's Philadelphia Cook Book (1886) | Rice Custards |
6 tablespoonfuls of rice Put to boil in a farina boiler. the rice flour with a little cold milk. Beat the eggs and sugar together until very light. the flour to the ... From Mrs. Rorer's Philadelphia Cook Book, 1886, page 438. | |
| Common Sense in the Household (1871) | Rice Dumplings |
A.U. rice boiled v/ithout stirring, until soft, and at the top dry. i/( pippins, pared and cored. Strawberry marmalade or crab-apple jelly. Let the rice cool upon a ... From Common Sense in the Household, 1871, page 410. | |
| Mrs. Rorer's Philadelphia Cook Book (1886) | Rice Dumplings |
1 pound of rice j dozen tart apples Sugar and cinnamon Wash the rice through several cold waters, then boil gently in the water for thirty minutes; drain in a colander. ... From Mrs. Rorer's Philadelphia Cook Book, 1886, page 441. | |
| Aunt Babette's Cook Book (1889) | Rice Dumplings |
Wash and scald two cups of rice, and put on to boil in a farina kettle with a pint of milk and as much water. Let it boil until tender, not omitting the required salt. ... From Aunt Babette's Cook Book: Foreign and Domestic Receipts for the Household, 1889, page 235. | |
| Larkin Housewives' Cook Book (1915) | Rice Eind Pimentos |
Boil one cup of Larkin Rice in salted water until tender, chop fine one-half can of Larkin Pimentos. Slice thin or grate onefourth of a pound of Larkin Cheese. Beat two ... From Larkin Housewives' Cook Book, 1915, page 37. | |
| Mrs. Porter's New Southern Cookery Book (1871) | Rice Flour Pudding |
OxE pint and a half of milk, three ounce? and a half of o^round rice, three ounces of moist su2:ar, one ounce and a half of butter, four e2:2:s and some grated lemon ... From Mrs. Porter's New Southern Cookery Book, 1871, page 334. | |
| Mrs. Hale's New Cook Book (1857) | Rice Flour Pudding.—Thicken |
pint of new milk of ground mix half a pound M ith three-quarters of a pound of sugar, and put them into the; eggs, leaving out the whites of 5 light, and add them to the ... From Mrs. Hale's New Cook Book, 1857, page 327. | |
| Gulf City Cook Book (1878) | Rice Flummery |
Take rice in proportion to the quantity required; put it in a broad pan; cover with water; stir up together, and let stand twelve hours. Then pour off the water as long ... From Gulf City Cook Book, 1878, page 257. | |
| The Southern Cookbook (1912) | Rice Flummery |
Boil with a pint of new milk, and of and cinnamon: mix with a little cold milk, rice flour, as will make the whole of a good consistence: sweeten, and add a spoonful of ... From The Southern Cookbook: A Manual of Cooking and List of Menus, 1912, page 61. | |
| The National Cookery Book (1876) | Rice Fritters |
Boil, till very tender, two teacupfuls of rice; when it is cool, put in a dredging box full of flour, beat three eggs very light, and add them, with a little salt, to ... From The National Cookery Book, 1876, page 235. | |
| Mary Elizabeth's War Time Recipes (1918) | Rice Fritters |
1 cup rye flour Y% cup boiled rice 1 egg ¥Y% cup milk 1 teaspoon baking powder 1 tablespoon of butter Mix the flour, baking powder and salt. Stir in the milk, well ... From Mary Elizabeth's War Time Recipes, 1918, page 101. | |
| The New England Cook Book (1905) | Rice Fritters.—Boil |
a quarter of a pound of rice in milk it is tender, then mix a pint of milk, two one cup of sugar, a salt and cinnamon, and as much flour as will make a thick Fry them in ... From The New England Cook Book, 1905, page 140. | |
| Foods That Will Win the War and How to Cook Them (1918) | Rice Fruit Custard |
4 eup rice | 1 egg 1 cup fruit Cook rice with milk in double boiler 30 minutes. Add other ingredients and cook 10 minutes. Chill and serve. From Foods That Will Win the War and How to Cook Them, 1918, page 110. | |
| The Jewish Manual (1846) | Rice Fruit Tarts |
For persons who dislike pastry, the following is an excellent way of preparing fruit. Boil in milk some whole rice till perfectly soft, sweeten with white sugar, and ... From The Jewish Manual, 1846, page 156. | |
| Mrs. Rorer's Philadelphia Cook Book (1886) | Rice Griddle Cakes |
1 cup of boiled rice ^ cup of yeast or half a About 2^ cups of flour i large teaspoonful of salt Scald the milk, stand to one side until cold; the salt, flour and rice; ... From Mrs. Rorer's Philadelphia Cook Book, 1886, page 343. | |
| Mrs. Rorer's Philadelphia Cook Book (1886) | Rice Griddle Cakes |
2 cups of cold boiled rice 2 heaping teaspoonfuls of baking-powder the through a sieve, add to it the a of the flour and milk; beat until smooth, add the baking-powder, ... From Mrs. Rorer's Philadelphia Cook Book, 1886, page 348. | |
| Lowney's Cook Book, Illustrated in Colors (1907) | Rice Griddle Cakes |
1 cup cooked rice 1 cup milk scalded 1 tablespoon melted butter Pour scalded milk on to; let stand over night. Add dry ingredients, eggs well beaten, and last of all, ... From Lowney's Cook Book, Illustrated in Colors, 1907, page 196. | |
| Rumford Complete Cook Book (1908) | Rice Griddle Cakes |
1 cup warm, boiled rice. 2 tablespoons melted butter. 1 teaspoon Rumford Baking Powder. Put the rice in a bowl and add to it the salt, milk, yolks of the eggs; then stir ... From Rumford Complete Cook Book, 1908, page 149. | |
| Foods That Will Win the War and How to Cook Them (1918) | Rice Griddle Cakes |
4 cup boiled rice Stir rice in milk. Let stand one-half hour. having dissolved soda in one tablespoon cold water. From Foods That Will Win the War and How to Cook Them, 1918, page 36. | |
| The White House Cook Book (1887) | Rice Griddle-cakes |
Two CUPFULS of cold boiled rice, one pint of flour, one teaspoonful sugar, one-half teaspoonful salt, one and one-half teaspoonfuls baking powder, one egg, a little more ... From The White House Cook Book, 1887, page 290. | |
| The Boston Cooking-School Cook Book (1896) | Rice Griddle-cakes I |
2}4 cups flour 1^ cup sugar j^ cup cold cooked rice 1)^ cups milk 1 tablespoon baking powder 1 egg % teaspoon salt 2 tablespoons melted butter Mix and sift dry ... From The Boston Cooking-School Cook Book, 1896, page 115. | |
| The Boston Cooking-School Cook Book (1896) | Rice Griddle-cakes II |
1 cup milk Yolks 2 eggs 1 cup warm boiled rice Whites 2 eggs y^ teaspoon salt 1 tablespoon melted butter J^ cup flour Pour milk over rice and salt, add yolks of eggs ... From The Boston Cooking-School Cook Book, 1896, page 115. | |
| Buckeye Cookery and Practical Housekeeping (1877) | Rice Grmpie-Cakes |
Boil half a cup rice; when cold mix one quart sweet milk, the yolks of four eggs, and flour sufficient to make a stiff batter; beat the whites to a froth, stir in one ... From Buckeye Cookery and Practical Housekeeping, 1877, page 41. | |
| The Dixie Cook-Book (1883) | Rice Grmpie-Cakes |
Boil half a cup rice; when cold mix one quart sweet milk, the yolks of four eggs, and flour sufficient to make a stiff batter; beat the whites to a froth, stir in one ... From The Dixie Cook-Book, 1883, page 58. | |
| Lowney's Cook Book, Illustrated in Colors (1907) | Rice Gruel |
2 tablespoons ground rice Mix rice and cold water; add scalded milk and cook in double boiler two occasionally. add salt, and serve. From Lowney's Cook Book, Illustrated in Colors, 1907, page 376. | |
| The International Cook Book (1906) | Rice Imperatrice |
1232. SMALL CLAM PATTIES Prepare and keep hot six patties, exactly the same as per No. 929. Place thirty-six freshly opened little neck clams in a small saucepan, with ... From The International Cook Book, 1906, page 378. | |
| Foods That Will Win the War and How to Cook Them (1918) | Rice Imperial |
1 cup cooked rice + cup cherries or other cooked fruit 1 tablespoon gelatine 4+ cup nuts 2 tablespoons water 4 cup juice of fruit Chill and serve. From Foods That Will Win the War and How to Cook Them, 1918, page 106. | |
| Larkin Housewives' Cook Book (1915) | Rice Jelly Sponge |
Boil one-fourth cup Larkin off the water, add one pint milk, one-half cup sugar; when quite hot, add two tablespoons gelatine softened in one-half cup water. Stir over ... From Larkin Housewives' Cook Book, 1915, page 96. | |
| The Virginia House-Wife (1824) | Rice Journey, or Johnny Cake |
Boil a pint of rice quite soft, with a tea spoonful of salt, mix with it while hot a large spoonful of butter, and spread it on a dish to vol; when perfectly cold, add a ... From The Virginia House-Wife, 1824, page 154. | |
| Mrs. Porter's New Southern Cookery Book (1871) | Rice Jumbles |
beateu in quarter of a pound of butter and half a pound of ground; to; on tins. A little grated nutmeg will improve this. From Mrs. Porter's New Southern Cookery Book, 1871, page 246. | |
| The White House Cook Book (1887) | Rice Lemon Pudding |
PUT on to boil one quart of milk, and when it simmers stir in four tablespoonfuls of rice flour that has been moistened in a little milk; let it come to a boil and ... From The White House Cook Book, 1887, page 445. | |
| The National Cookery Book (1876) | Rice MERINGt |
immer for three hours, or until the ri. { B tl yolks « s, SW en to y r ta ld th rated 9 M n tl l sn |;; th, and add t | | il wontfuls of lrop the me ie ligh Coddle some ... From The National Cookery Book, 1876, page 242. | |
| Mrs. Rorer's Philadelphia Cook Book (1886) | Rice Meringue |
i cup of rice Juice of two and the grated rind of one lemon Boil the rice in one quart of water until tender, then drain; add it to the milk; add the butter, and the ... From Mrs. Rorer's Philadelphia Cook Book, 1886, page 448. | |
| The White House Cook Book (1887) | Rice Meringue |
ONE cupful of carefully sorted rice boiled in water until it is soft; when done, drain it so as to remove all the water; cool it, and add one quart of new milk, the ... From The White House Cook Book, 1887, page 445. | |
| Mrs. Porter's New Southern Cookery Book (1871) | Rice Meringue Pudding |
To one of milk put one cupful of rice, and simmer slowlv until it is thick and the perfectly tender; iu a of butter, three tablespoonsful of sugar and the yolks of three ... From Mrs. Porter's New Southern Cookery Book, 1871, page 334. | |
| La Cuisine Creole (1885) | Rice Meringue Pudding |
Boil half a cup of rice in a quart of milk until it is thoroughly done. Sweeten to taste, and let it cool. Beat in the yolks of four eggs. Flavor with lemon rind or ... From La Cuisine Creole, 1885, page 211. | |
| The Creole Cookery Book (1885) | Rice Milk |
Milk thickened with the flour of rice, and seasoned with rose water; then put into cups. From The Creole Cookery Book, 1885, page 176. | |
| The Virginia House-Wife (1824) | Rice Milk for a Dessert |
Boil half a pint of tice in water till tender, pour off the water and add a pint of milk with two eggs beaten well stirred into it, boil all together two or three ... From The Virginia House-Wife, 1824, page 155. | |
| The New England Cook Book (1905) | Rice Milk,—Pick and wash |
the rice carefully; it in water until it swells and softens the water is partly boiled away, add some milk. It may be boiled entirely in milk, by setting the vessel iri ... From The New England Cook Book, 1905, page 323. | |
| Dainty Desserts for Dainty People (c. 1910s) | Rice Mold with Pineapple |
1 cup cooked rice. I cup scalded pineapple juice. 1 cup whipped cream. Soak gelatine in cold water five minutes, and dissolve by standing cup in hot Add pineapple juice, ... From Dainty Desserts for Dainty People, c. 1910s, page 21. | |
| Mrs. Hale's New Cook Book (1857) | Rice Mould |
MRS. bale’s KEW cook BOOK. If you wish it more like custard, add another egg Liid half pint of milk. If you boil it, you can add whatever fruit you like; 3 oz. of ... From Mrs. Hale's New Cook Book, 1857, page 325. | |
| Mrs. Porter's New Southern Cookery Book (1871) | Rice Muffins |
soft and dry half a cup of rice; stir in three teaspoonsful of sugar, piece of butter the size of an egg and a little salt, one pint of sweet milk, one cup of yeast, two ... From Mrs. Porter's New Southern Cookery Book, 1871, page 192. | |
| Miss Parloa's New Cook Book and Marketing Guide (1880) | Rice Muffins |
One pint of milk, one quart of flour, one pint of boiled rice, three eggs, two table-spoonfuls of sugar, one teaspoonful of salt, one of soda, two of cream of tartar. ... From Miss Parloa's New Cook Book and Marketing Guide, 1880, page 369. | |
| Mrs. Rorer's Philadelphia Cook Book (1886) | Rice Muffins |
Make a batter the same as for Plain Muffins; after adding the flour, beat in one cupful of boiled let stand over night, and bake as Plain Muffins. From Mrs. Rorer's Philadelphia Cook Book, 1886, page 340. | |
| The Boston Cooking-School Cook Book (1896) | Rice Muffins |
2)^ cups flour 1 cup milk ^ cup hot cooked rice 1 egg 5 teaspoons baking powder 2 tablespoons melted butter 2 tablespoons sugar )^ teaspoon salt Mix and sift flour, ... From The Boston Cooking-School Cook Book, 1896, page 109. | |
| The National Cookery Book (1876) | Rice Murrrys |
One pint of soft-boiled rice, one teacupful of fresh milk, three s, one tablespoonful of butter, and as much wheat From The National Cookery Book, 1876, page 186. | |
| Mrs. Porter's New Southern Cookery Book (1871) | Rice Ohebsbcakb |
Quarter of a pound of butter, two ounces of ground and; mix well with sifted sugar to taste; when add the rind and juice of one lemon and two eggs well; this will keep a ... From Mrs. Porter's New Southern Cookery Book, 1871, page 299. | |
| Mrs. Lincoln's Boston Cook Book (1884) | Rice or Hominy Drop Cakes |
One cup of boiled hominy or rice, and one.egg. If the hominy be cold, heat in a farina kettle with one tablespoonful of water, and stir till it is softened. Beat yolk ... From Mrs. Lincoln's Boston Cook Book, 1884, page 118. | |
| Mrs. Lincoln's Boston Cook Book (1884) | Rice or Hominy Griddle-Cakes |
1 cup sweet milk.: 2 eggs, yolks and whites beaten 1 cup warm boiled rice, or fine| separately. hominy. 1 tablespoonful melted butter. 4 teaspoonful salt. Flour enough ... From Mrs. Lincoln's Boston Cook Book, 1884, page 124. | |
| Lowney's Cook Book, Illustrated in Colors (1907) | Rice or Macaroni Stuffing for Peppers |
Cook one cup rice or macaroni in chicken stock until add one cup finely chopped, two tablespoons red pepper fi-uely two tablespoons melted butter, four tablespoons ... From Lowney's Cook Book, Illustrated in Colors, 1907, page 181. | |
| Manual for Army Cooks (1896) | Rice Panada |
1 pound rice. 2 tablespoonfuls salt. ½ pound suet (chopped). 2 tablespoonfuls sugar. 2 quarts water. 2 gills molasses or sirup. Time, twenty minutes. Pick over, wash, ... From Manual for Army Cooks, 1896, page 145. | |
| The Italian Cook Book (1919) | Rice Pancake |
(Frittelle di riso) Cook thoroughly Y^ Ib. of rice in about a pint of water giving it taste with a little piece of sugar and a taste of lemon peel. Leave it cool and ... From The Italian Cook Book: The Art of Eating Well, 1919, page 59. | |
| The Cook's Own Book (1832) | Rice Pancakes |
Boil half a pound of rice in a small quite a jelly; it is cold, mix it eggs, a and of butter just warm, and in the adding to the xvhole as much butter as make the batter ... From The Cook's Own Book, 1832, page 221. | |
| The International Cook Book (1906) | Rice Pancakes |
612. PILAFF OF TENDERLOIN, AU RISOTTO Finely chop one medium, white, sound onion and a sound green pepper, place them in a saucepan with a tablespoon melted butter; cook ... From The International Cook Book, 1906, page 190. | |
| Mrs. Hale's New Cook Book (1857) | Rice Pancakes .—Add |
to 3 eggs a pint of new ndlk, 3 table-spoonsful of boiled rice, some sugar, and a little; mix it all fry it in the upper for a minute before; eerve it, cut into 4, with ... From Mrs. Hale's New Cook Book, 1857, page 340. | |
| Dainty Desserts for Dainty People (c. 1910s) | Rice Parfait |
2 cups hot boiled rice. 1 cup chopped nut meats. 1 cup cream. Soak gelatine in milk ten minutes and dissolve in hot rice. Add sugar and salt, and when cool fold in ... From Dainty Desserts for Dainty People, c. 1910s, page 29. | |
| The Creole Cookery Book (1885) | Rice Paste |
Rub 3 ounces of butter well into $ lb. of ground rice; moisten it with water, and roll it out with a little flour. From The Creole Cookery Book, 1885, page 132. | |
| Larkin Housewives' Cook Book (1915) | Rice Pie, Belgium Style |
Cook one-half cup Larkin Rice with milk in double-boilef until tender, add sugar to taste, take from fire and cool. Now beat six eggs until light, flavor with Larkin ... From Larkin Housewives' Cook Book, 1915, page 105. | |
| The Southern Cookbook (1912) | Rice Piecrust |
Clean, and put some rice, with an onion and a little water and milk only, into a saucepan, and simmer it swells. Put into a dish, and cover it with the rice. Rabbits ... From The Southern Cookbook: A Manual of Cooking and List of Menus, 1912, page 53. | |
| The National Cookery Book (1876) | Rice Pont |
One pint of iled rice, three eggs, one pint of fresh two oun f butte i small tea ful of rn meal id mnful of sa Beat the eggs as light as possible, add From The National Cookery Book, 1876, page 185. | |
| Bohemian-American Cook Book (1915) | Rice Porridge |
No. Peená rýže na jiný zpsob. Pick over and wash half a cup of rice, pour over it a quart of milk, add three tablespoons of butter, two tablespoons of sugar and a pinch ... From Bohemian-American Cook Book, 1915, page 199. | |
| The National Cookery Book (1876) | Rice Pre |
Into one quart of nicely-boiled rice stir a larg spoonful of butter, less than a pint of sweet milk, two eggs, and a littl salt. Lay in a baking dish alternate layers of ... From The National Cookery Book, 1876, page 121. | |
| The Virginia House-Wife (1824) | Rice Pudding |
Boil half a pound of rice in milk, until it is quite tender; beat it well with a wooden spoon to mash the grains; add three quarers of a pound of sugar, and the same of ... From The Virginia House-Wife, 1824, page 163. | |
| Housekeeping in Old Virginia (1879) | Rice Pudding |
Sweeten three pints of sweet milk, and flavor with lemon or vanilla. Put in this a small cupful of raw rice, thoroughly washed. Bake, and serve cold. — Mrs. JEL. S. From Housekeeping in Old Virginia, 1879, page 401. | |
| Miss Parloa's New Cook Book and Marketing Guide (1880) | Rice Pudding |
One cupful of rice, one quart of milk, one cupful of raisins, one heaping teaspoonful of salt, one cupful of water, one quart of soft custard. the rice, and let it soak ... From Miss Parloa's New Cook Book and Marketing Guide, 1880, page 266. | |
| What Mrs. Fisher Knows About Old Southern Cooking (1881) | Rice Pudding |
Two tablespoonfuls of butter and sweeten to taste, one pint of rice boiled soft; thoroughly mix to this rice one pint of rich milk. Beat up two eggs very light, and add ... From What Mrs. Fisher Knows About Old Southern Cooking, 1881, page 75. | |
| The Creole Cookery Book (1885) | Rice Pudding |
Four tablespoonfuls of soft boiled rice, lb. of butter, 1 quart of milk, 8 eggs; scald the milk; add a few sticks of cinnamon, and while warm, stir into it the rice, ... From The Creole Cookery Book, 1885, page 195. | |
| Aunt Babette's Cook Book (1889) | Rice Pudding |
(No. 1.) Boil about one-half pound of rice in milk until thick, then let it cool. In the meantime rub a tablespoonful of butter to a cream; add a small teacupful of ... From Aunt Babette's Cook Book: Foreign and Domestic Receipts for the Household, 1889, page 274. | |
| Aunt Babette's Cook Book (1889) | Rice Pudding |
(No. 2.) Soak one-half cupful of rice in hot water, drain and let it steam in three cupfuls of milk until soft, then add a piece of butter, half a cupful of sweet cream ... From Aunt Babette's Cook Book: Foreign and Domestic Receipts for the Household, 1889, page 274. | |
| The Boston Cooking-School Cook Book (1896) | Rice Pudding |
1^ cup rice K cup sugar Grated rind y^ lemon Wash rice, mix ingredients, and pour into buttered pudding-dish; bake three hours in very slow oven, stirring three times ... From The Boston Cooking-School Cook Book, 1896, page 458. | |
| Lowney's Cook Book, Illustrated in Colors (1907) | Rice Pudding |
J cup rice \ cup seeded raisins ^ teaspoon nutmeg 4 cups hot milk 2 cups cold milk Mix six ingredients; pour into buttered pudding dish; cook in a slow oven two hours, ... From Lowney's Cook Book, Illustrated in Colors, 1907, page 258. | |
| The Southern Cookbook (1912) | Rice Pudding |
Wash and pick some rice; throw among it some pimento finely pounded, but not much; tie the in a and leave plenty of -room for it to swell. it in a quantity of water for ... From The Southern Cookbook: A Manual of Cooking and List of Menus, 1912, page 51. | |
| The Southern Cookbook (1912) | Rice Pudding |
Swell rice as above; then add some more milk, an egg, sugar, allspice and lemon-peel. Bake in a deep dish. for the From The Southern Cookbook: A Manual of Cooking and List of Menus, 1912, page 52. | |
| Two Hundred and Seventy-Five War-Time Recipes (1918) | Rice Pudding |
}/2 c rice (uncooked) 3^ c tsp cinnamon Bake as Indian pudding, about 2J to occasionally. One fourth cup sugar or 3 tbsp honey may be used in place of molasses. From Two Hundred and Seventy-Five War-Time Recipes, 1918, page 58. | |
| The International Cook Book (1906) | Rice Pudding au Nectar |
2426. OYSTERS, POULETTE Plunge forty-eight medium, freshly opened, fresh Bluepoint oysters with their liquor, into a pint boiling water with teaspoon salt, and boil for ... From The International Cook Book, 1906, page 751. | |
| Larkin Housewives' Cook Book (1915) | Rice Pudding in Double-Boiler |
Put one-half cup Larkin Comet Rice into double-boiler with two cups sweet milk. Cook until quite soft. Add one-fourth cup Larkin Raisins and one-fourth teaspoon nutmeg. ... From Larkin Housewives' Cook Book, 1915, page 93. | |
| Mrs. Hale's New Cook Book (1857) | Rice Pudding with Fruit.—In a |
pint of new milk put 3 larwe spoonsful of rice well washed; then add 2 apples, pared and quartered, or a few currants or raisins. Simmer slowly the rice is very soft, ... From Mrs. Hale's New Cook Book, 1857, page 459. | |
| The Italian Cook Book (1919) | Rice Pudding with Giblets |
(Sfornato di riso con rigoglie) Make a good brown stock (see No. 13) and use the same for the rice as well as for the giblets. To these add some thin slices of ham and ... From The Italian Cook Book: The Art of Eating Well, 1919, page 70. | |
| Mrs. Hale's New Cook Book (1857) | Rice Pudding, Baked or Boiled.—Wash |
in cold water and pick very clean 6 oz. of rice; 1 quart of milk, with a bit of cinnamon, very it is quite tender; take ibout an hour; be careful^nd stir it often. Take ... From Mrs. Hale's New Cook Book, 1857, page 325. | |
| The White House Cook Book (1887) | Rice Pudding. |
WASH a teacupful of rice and boil it in two teacupfuls of water; then add, while the rice is hot, three tablespoonfuls of butter, five tablespoonful of sugar, five eggs ... From The White House Cook Book, 1887, page 445. | |
| Camp Cookery (1910) | Rice Pudding.—Mix |
1 pint cold boiled rice with quart milk and sugar to Put in a wellgreased pan, dust nutmeg or cinnamon over the top, and one From Camp Cookery, 1910, page 159. | |
| Mrs. Porter's New Southern Cookery Book (1871) | Rice Pudding.—very Nice |
Boil one cupful of rice slowly; cool, add one of milk, one small teaspoonful of soda if the milk be sour, one spoonful of lard or two eggs, a corn-starch; stir ... From Mrs. Porter's New Southern Cookery Book, 1871, page 323. | |
| Bohemian-American Cook Book (1915) | Rice Puffed Pudding |
No. Bijžovij Boil a cup of carefully picked and washed in milk or cream thick, then cool, add two of cu]j of to lemon rind and a dash of all together fifteen minutes, in ... From Bohemian-American Cook Book, 1915, page 219. | |
| The Dixie Cook-Book (1883) | Rice Puppine |
To a cup of rice boiled in a custard-kettle in a pint of water (seasoned well with salt) until dry, add a pint of milk in which a little corn starch has been dissolved, ... From The Dixie Cook-Book, 1883, page 242. | |
| Buckeye Cookery and Practical Housekeeping (1877) | Rice Pupprve |
To a cup of rice boiled in a custard-kettle in a pint of water (seasoned well with salt) until dry, add a pint of milk in which a little corn starch has been dissolved, ... From Buckeye Cookery and Practical Housekeeping, 1877, page 212. | |
| Mrs. Beeton's Book of Household Management (1861) | Rice Rissoles |
Ingredients. — \ a Ib. of rice, \ a Ib. of finely-chopped cold meat, \\ ozs, of butter, the yolks of 2 eggs, 2 finely-chopped shallots, \ a gill of gravy, i ... From Mrs. Beeton's Book of Household Management, 1861, page 900. | |
| The Boston Cooking-School Cook Book (1896) | Rice Sauce |
3 tablespoons rice 3 cloves 2 cups milk 2 tablespoons butter ^ onion Salt and pepper Wash rice, add to milk, and cook in double boiler until soft. Rub through a fine ... From The Boston Cooking-School Cook Book, 1896, page 334. | |
| Good Things to Eat, as Suggested by Rufus (1911) | Rice Served in Italian Style with Mush¬ |
ROOM SAUCE—Steam or boil one-half pound of rice until done, then drain. Remove meat from mushroom sauce. Drop rice into mushroom sauce and cook about five minutes. Pour ... From Good Things to Eat, as Suggested by Rufus, 1911, page 76. | |
| The Cook's Own Book (1832) | Rice Snow |
and pick half a pound of rice very clean, put it on in a saucepan with plenty of water; let it ten 'minutes, drain it is quite dry, and then pare six apples, weighing ... From The Cook's Own Book, 1832, page 222. | |
| The Good Housekeeper (1841) | Rice Snow Balls |
Boil some rice in milk till it is swelled and soft; pare and carefully scoop out the core of five or six good-sized apples, put into each a little grated lemon-peel and ... From The Good Housekeeper, 1841, page 79. | |
| The Dixie Cook-Book (1883) | Rice Snow Bats |
Boil one pint rice until soft in two quarts water with a tea-spoon salt; put in small cups, and when perfectly cold place in a dish. Make a boiled custard of the yolks ... From The Dixie Cook-Book, 1883, page 242. | |
| The White House Cook Book (1887) | Rice Snow-balls |
WASH two teacupfuls of rice and boil it in one teacupful of water and one of milk, with a little salt; if the rice is not tender when the milk and water are absorbed, ... From The White House Cook Book, 1887, page 446. | |
| Mrs. Rorer's Philadelphia Cook Book (1886) | Rice Souffle |
3 ounces of rice flour 5 ounces of sugar ^ pint of cream Put the cream on to boil in a farina boiler. sugar, rice flour, and yolks of the eggs together until light* then ... From Mrs. Rorer's Philadelphia Cook Book, 1886, page 449. | |
| Mrs. Lincoln's Boston Cook Book (1884) | Rice Soufiid |
Boil half a cup of rice in one quart of botling salted water fifteen or twenty minutes, and drain it. “Put the rice in the double boiler with one pint of milk, cook ten ... From Mrs. Lincoln's Boston Cook Book, 1884, page 362. | |
| Aunt Babette's Cook Book (1889) | Rice Strudel |
Prepare the dough same as for apple strudel. Leave it in a warm place covered, until you have prepared the rice thus: Wash a quarter of a pound of rice in hot water — ... From Aunt Babette's Cook Book: Foreign and Domestic Receipts for the Household, 1889, page 299. | |
| Bohemian-American Cook Book (1915) | Rice Strudel |
Tažená štrudle s rýii. as in the foregoing Have ready a cup of rice boiled in a quart of milk, add to it two tablespoons of creamed butter, to taste, five beaten yolks, ... From Bohemian-American Cook Book, 1915, page 205. | |
| Buckeye Cookery and Practical Housekeeping (1877) | Rice Syow Batis |
Boil one pint rice until soft in two quarts water with a tea-spoon alt; pat in small cups, and when perfectly cold place in a dish. Make a boiled custard of the yolks of ... From Buckeye Cookery and Practical Housekeeping, 1877, page 213. | |
| The Italian Cook Book (1919) | Rice Tart |
(Torta di riso) Rice, seven ounces. Sugar, five and a half ounces. Sweet almonds with four bitter ones, three and a half ounces. Candied cedar (angelica), one ounce. ... From The Italian Cook Book: The Art of Eating Well, 1919, page 143. | |
| The Boston Cooking-School Cook Book (1896) | Rice Timbales |
Pack hot boiled rice in slightly buttered small tin moulds. Let stand in hot water ten minutes. Use as a garnish for curried meat, fricassee, or boiled fowl. From The Boston Cooking-School Cook Book, 1896, page 429. | |
| Manual for Army Cooks (1896) | Rice Toad-in-the-hole |
4 pounds rice. i ounce salt. 2 pounds sugar. i ounce cinnamon. 2 quarts milk. 22 apples. Treat the rice as in Baked Rice Pudding, and place it in the baking dish; have ... From Manual for Army Cooks, 1896, page 172. | |
| Mrs. Putnam's Receipt Book; and Young Housekeeper's Assistant (1849) | Rice Waffles |
A cup of rice boiled very soft and mashed very fine, add a little flour, and made the same as above. From Mrs. Putnam's Receipt Book; and Young Housekeeper's Assistant, 1849, page 27. | |
| Mrs. Porter's New Southern Cookery Book (1871) | Rice Waffles |
two eills of rice verv; mix with it gills of flour, a two of melted butter, two eggs well beaten and milk as will make a thick batter; it till very light, and bake in waffle-irons. From Mrs. Porter's New Southern Cookery Book, 1871, page 194. | |
| Presbyterian Cook Book (1873) | Rice Waffles |
One teacupful of boiled rice (if cold, warm it on the stove); a of the of an egg; add the yolks well beaten; in gradually one and one half cupsful of flour; one a salt; ... From Presbyterian Cook Book, 1873, page 109. | |
| The National Cookery Book (1876) | Rice Waffles |
To one cup and a half of boiled rice, add two cups of flour The batter must be rather thicker than panld a little salt. Then beat two eggs very light, and stir them in ... From The National Cookery Book, 1876, page 185. | |
| Buckeye Cookery and Practical Housekeeping (1877) | Rice WaFFLEs |
Boil half a pint of rice and let it get cold, mix with it one-fourth pound of butter and a little salt. Sift in it one and a half pints of flour, beat five eggs ... From Buckeye Cookery and Practical Housekeeping, 1877, page 33. | |
| Housekeeping in Old Virginia (1879) | Rice Waffles |
1 pint of new milk. The yolks of three eggs. Lump of butter the size of an egg. Half teacup of boiled rice. A pinch of salt and a pinch of soda, sprinkled in the flour ... From Housekeeping in Old Virginia, 1879, page 57. | |
| The Creole Cookery Book (1885) | Rice Waffles |
Boil 2 cups of rice till quite soft; make it into a thick batter with 2 eggs, 1 spoonful of butter, 4 pint of milk; beat it till quite light, and bake in a waffle iron. From The Creole Cookery Book, 1885, page 119. | |
| The Creole Cookery Book (1885) | Rice Waffles |
Stir into 2 pints of well boiled rice, 1 large spoonful of butter and a pinch of salt; when cool, add 2 eggs well beaten, 1 pint of milk, 1 pint of sifted flour, 1 ... From The Creole Cookery Book, 1885, page 119. | |
| Mrs. Rorer's Philadelphia Cook Book (1886) | Rice Waffles |
Rice waffles can be made by either of the above Use one cup of boiled rice and a half-cup less of flour, adding the rice before the eggs. From Mrs. Rorer's Philadelphia Cook Book, 1886, page 348. | |
| The Boston Cooking-School Cook Book (1896) | Rice Waffles |
1^ cups flour 4 teaspoons baking powder % cup cold cooked rice )^ teaspoon salt \y^ cups milk 1 tablespoon melted butter 2 tablespoons sugar 1 egg Mix and sift dry ... From The Boston Cooking-School Cook Book, 1896, page 116. | |
| The Good Housekeeping Woman's Home Cook Book (1909) | Rice Waffles |
One and three-fourths cups of flour, two-thirds of a cup of cold boiled rice, one and one-fourth cups of milk, two tablespoons of sugar, oneegg, two and one-half ... From The Good Housekeeping Woman's Home Cook Book, 1909, page 44. | |
| Foods That Will Win the War and How to Cook Them (1918) | Rice Waffles |
cup cold boiled rice 1 tablespoon melted fat Add milk to rice and stir until smooth. Add salt, egg yolks beaten; add flour sifted with baking powder and salt; add fat; ... From Foods That Will Win the War and How to Cook Them, 1918, page 36. | |
| The Dixie Cook-Book (1883) | Rice Warruzs |
Boil half @ pint of rice and let it get cold, mix with it one-fourth pound butter and a little ealt. Sift in it one and a half pints flour, best five eggs separately, ... From The Dixie Cook-Book, 1883, page 49. | |
| The Good Housekeeping Woman's Home Cook Book (1909) | Rice Water |
Two tablespoons of rice, one quart of boiling water. Simmer two hours, strain, add a pinch of salt, sugar and brandy to taste. Use either hot or cold. A few raisins can ... From The Good Housekeeping Woman's Home Cook Book, 1909, page 190. | |
| Mrs. Lincoln's Boston Cook Book (1884) | Rice Water or Jelly |
2 tablespoonfuls rice. Salt and sugar to taste. 1 quart cold water. Pick over and wash the rice, and cook in water one hour, or till the rice is dissolved. Add salt and ... From Mrs. Lincoln's Boston Cook Book, 1884, page 433. | |
| Simple Italian Cookery (1912) | Rice with Mushrooms |
10 mushrooms if can- $4 of a cup of rice ned, or or if fresh ones Chop up a little onion, parsley, celery, and carrot together, and put them on the fire with two spoons ... From Simple Italian Cookery, 1912, page 30. | |
| The International Cook Book (1906) | Rice with Raisins |
2940. MARGOT OF SALMON Place a pound-and-a-half fresh salmon in saucepan with water enough to cover, a good teaspoon salt, half teaspoon pepper and three tablespoons ... From The International Cook Book, 1906, page 900. | |
| Simple Italian Cookery (1912) | Rice with Tomatoes " air Indiana " |
Wash a cup of rice and it. seven or eight good-sized tomatoes, boil and strain them, and season with salt and a little allspice. Take a bakingdish and put into it ... From Simple Italian Cookery, 1912, page 29. | |
| The Creole Cookery Book (1885) | Rice, as Cooked in Japan |
Pour on just enough cold water to prevent the rice from burning to the pot, (which has a close fitting cover), and set it on a moderate fire; the rice is steamed rather ... From The Creole Cookery Book, 1885, page 102. | |
| The Cook's Own Book (1832) | Rice, Baked or Boil |
ED. water and piek very six ounces of rice, put it in a quart three parts filled widi cold water, set it on the fire, and let it boil five minutes; pour away die water, ... From The Cook's Own Book, 1832, page 210. | |
| The Kansas Home Cook-Book (1874) | Rice, Kalamazoo, Mich |
Six heaping tablespoons flour, one pint of milk, two eggs; bake in cups not quite half Put in. oven when you sit down to dinProvide for your families by insuring in the ... From The Kansas Home Cook-Book, 1874, page 33. | |
| The International Cook Book (1906) | Rice, Swiss |
Banana Fritters (1104) 3025. SARDINES WITH SPINACH AU GRATIN Remove stalks from a quart fresh spinach, wash well, drain on sieve, plunge in quart boiling water with ... From The International Cook Book, 1906, page 900. | |
| The Cook's Own Book (1832) | Rice, to Boil |
Wash the rice perfectly clean, and put on one pound quarts of cold water; let it boil twenty minutes, strain it through a sieve, and put it before the fire; it up with a ... From The Cook's Own Book, 1832, page 220. | |
| Foods That Will Win the War and How to Cook Them (1918) | Rice, Tomatoes, Green Pepper and Bhef |
4 cup cooked rice 2 cups fresh or left-over 1 pint tomatoes cooked meat 4 cup green pepper chopped Mix all ingredients. Bake in greased dish slowly for one hour. From Foods That Will Win the War and How to Cook Them, 1918, page 117. | |
| The International Cook Book (1906) | Rice, Vanilla |
3040. MOUSSE OF OYSTERS Place thirty-six freshly opened oysters with their own liquor and a ill water in a small saucepan and boil for five minutes, thoroughly drain and ... From The International Cook Book, 1906, page 900. | |
| The Cook's Own Book (1832) | Rice, Without |
Weii;h six ounces of.-ix of brown sugar, and three and a break the Uitter into wa.-h (lie rice in scveial aters: put all into a puddingdi?h, and it up \\i:h I^MM! milk; ... From The Cook's Own Book, 1832, page 211. | |
| Common Sense in the Household (1871) | Rice-Flour Milk |
2 cups of milk, boiling, 2 tablespoonfuls rice-flour, wet up -with cold milk. " Boil ten minutes, stirring all the while, and flavor to tdste. Eat warm with cream. From Common Sense in the Household, 1871, page 514. | |
| Common Sense in the Household (1871) | Rice-Flour Pudding |
2 quarts of milk. •J lb. rice-flour. ] cup sxigar. 1 tablesjjoonful butter. 1 small teaspoonful nutmeg. 2 teaspoonfuls vaiiilla or rose-water. 1 lemon—juice of the ... From Common Sense in the Household, 1871, page 397. | |
| La Cuisine Creole (1885) | Rice-milk for Children |
To every quart of milk, allow two ounces of rice. Wash the rice and put it with the milk in a closecovered stewpan, set it over a slow fire, and let it sim¬ mer gently ... From La Cuisine Creole, 1885, page 215. | |
| Gulf City Cook Book (1878) | Rice-pudding.—no |
Boil four ounces of rice in a quart >-of milk until soft; in four ounces of butter; take it from the fire; add a pint of cold milk, two tea-spoonfuls of salt, and a ... From Gulf City Cook Book, 1878, page 181. | |
| Gulf City Cook Book (1878) | Rice-pudding.—no |
Boil a cup of rice in a quart soft. When it is cooled a little, add the well beaten yelks of three eggs, two of butter, one cup of sugar, and a pinch of Bait; pour in a ... From Gulf City Cook Book, 1878, page 181. | |
| The International Cook Book (1906) | Rice. Creole |
2267. CRAB MEAT, SUE"DOISE Place one and a half-pounds crab-meat flakes in a bowL Season with four tablespoons dressing (No. 863); gently mix. Place six fine, well ... From The International Cook Book, 1906, page 696. | |
| The New England Cook Book (1905) | Rice.—Wash |
a of in two or waters; let it lie for a few minutes last water, then put it quarts of fast-boiling water, with a little let it twenty minutes, then turn into a colander, ... From The New England Cook Book, 1905, page 121. | |
| The Boston Cooking-School Cook Book (1896) | Rich Corn Cake |
1 cup corn meal }4. teaspoon salt 1 cup white flour % cup milk 4 teaspoons baking powder 2 eggs ^ cup sugar i^ cup melted butter Mix and sift dry ingredients. Add milk, ... From The Boston Cooking-School Cook Book, 1896, page 112. | |
| The Corn Cook Book (1918) | Rich Corn Cake |
3yi cup 1 cup white flour 1 cup thin cream Mix and the dry add slowly, beating continually, add melted butter and eggs beaten a shallow buttered pan and bake twenty minutes in a hot oven. From The Corn Cook Book, 1918, page 26. | |
| The Boston Cooking-School Cook Book (1896) | Rioed Potatoes |
Force hot boiled potatoes through a potato ricer or coarse strainer. Serve lightly piled in a hot vegetable dish. From The Boston Cooking-School Cook Book, 1896, page 370. | |
| Common Sense in the Household (1871) | Ripe Tomato |
{JVb. 2.) 2 gallons tomatoes, peeled, but not sliced. 1 pint vinegar. 2 lbs. sugar. Mace, nutmeg, and cinnamon to taste. Put all on together, heat slowly to a boil, and ... From Common Sense in the Household, 1871, page 488. | |
| Housekeeping in Old Virginia (1879) | Ripe Tomato Pickle |
Puncture the tomato with a thorn or straw. Put a layer of tomatoes, with onions cut up. Sprinkle salt on them, then put TOMATO MARMALADE OB BAUCE FOB MEATS. 273 anotlier ... From Housekeeping in Old Virginia, 1879, page 280. | |
| The Boston Cooking-School Cook Book (1896) | Ripe Tomato Pickle |
8 pinte tomatoes, peeled 4 tablespoons salt and chopped 6 tablespoons sugar 1 cup chopped celery 6 tablespoons mustard seed 4 tablespoons chopped red % teaspoon clove ... From The Boston Cooking-School Cook Book, 1896, page 672. | |
| Aunt Babette's Cook Book (1889) | Ripe Tomato Preserves |
To twelve pounds of sound, ripe tomatoes take eight pounds of sugar and three lemons, onehalf ounce of cloves and one ounce of cinnamon bark. Scald the tomatoes, pare ... From Aunt Babette's Cook Book: Foreign and Domestic Receipts for the Household, 1889, page 456. | |
| Aunt Babette's Cook Book (1889) | Ripe Tomatoes |
Select nice, large, well-shaped tomatoes, pare, slice and put on ice. When ready to serve sprinkle each layer thickly with pulverized sugar, and pour over all a pint of ... From Aunt Babette's Cook Book: Foreign and Domestic Receipts for the Household, 1889, page 478. | |
| Common Sense in the Household (1871) | Risen Corn Bread |
1 pint Indian meal. 2 cups risen sponge, taken from your regular baking ol wheat bread. i cup molasses, or, what is tablespoonfula 13* From Common Sense in the Household, 1871, page 297. | |
| The Creole Cookery Book (1885) | Risen Corn Cake |
Pour 1 pint of scalding milk on 1 quart of sifted cornmeal and when cool stir in a spoonful of good lard, 3 well beaten eggs, 1 teaspoonful of salt; stir this with 2 ... From The Creole Cookery Book, 1885, page 115. | |
| Lowney's Cook Book, Illustrated in Colors (1907) | Riz— Rice |
Soux— Butter and flour mixed and used for thickening. Sabayon— A custard flavored with wine. Scones— Scotch name for baking powder biscuit. Sorbet— Frozen punch. ... From Lowney's Cook Book, Illustrated in Colors, 1907, page 384. | |
| Mrs. Hale's New Cook Book (1857) | Rngnfu of Onions .—Boil button |
onions, peeled, put them into brown sauce, and add salt. Or; having peeled the onions, brown them in a Dutch oven, and f)ut them into a stew-pan with any meat bones, a ... From Mrs. Hale's New Cook Book, 1857, page 276. | |
| Common Sense in the Household (1871) | Roasted Green Corn |
Turn back the liusks? upou the stalk, pick oflf the silk, recover with the husks closely as possible, and roast in the hot ashes of a wood-fire. Eat with butter, salt, ... From Common Sense in the Household, 1871, page 236. | |
| The White House Cook Book (1887) | Roasted Green Corn |
STRIP off all the husk from green corn and roast it on a gridiron over a bright fire of coals, turning it as one side is done. Or, if a wood fire is used, make a place ... From The White House Cook Book, 1887, page 231. | |
| The Corn Cook Book (1918) | Roasted Green Corn |
Select the desired number of ears of young green corn; remove the hushs and silk; brush over lightly with melted butter, place on grate in hot oven, turn as corn browns. ... From The Corn Cook Book, 1918, page 47. | |
| Directions for Cookery, in Its Various Branches (1837) | Roasted Potatoes.—take |
wash and dry them, and either lay them on the hearth and keep them buried in hot wood ashes, or bake them slowly in a Dutch oven. They will not be done in less than two ... From Directions for Cookery, in Its Various Branches, 1837, page 187. | |
| Manual for Army Cooks (1896) | Rules for Cooking Vegetables |
Summer vegetables should if possible be cooked on the same day they are gathered. Vegetables must be picked over, all decayed or unripe parts removed, then washed ... From Manual for Army Cooks, 1896, page 119. | |
| Directions for Cookery, in Its Various Branches (1837) | Russian or Swedish Turnips |
This turnip (the Ruta Baga) is very large and of a reddish yellow colour; they are generally much liked. off a thick paring, cut the turnips into large pieces, or thick ... From Directions for Cookery, in Its Various Branches, 1837, page 192. | |
| The Southern Cookbook (1912) | Russian Seed, or Ground Rice Pudding |
Boil a large spoonful heaped of either a pint of new milk, with lemon-peel and cinnamon. cold add sugar, nutmeg, and two eggs, well beaten. Bake with crust around the ... From The Southern Cookbook: A Manual of Cooking and List of Menus, 1912, page 59. | |
| The White House Cook Book (1887) | Rye and Corn Bread |
ONE quart of rye meal or rye flour, two quarts of Indian meal, scalded (by placing in a pan and pouring over it just enough boiling water to merely wet it, but not ... From The White House Cook Book, 1887, page 269. | |
| Ryzon Baking Book (1916) | Ryzon Apple Corn Bread |
{l}4 pounds) white corn meal. {i}4 ounces) (4 ounces) melted butter. cupfuls (l pint) water. 3 cupfuls (^ pound) chopped sour apples. Sift corn meal, Ryzon, salt and ... From Ryzon Baking Book, 1916, page 18. | |
| Ryzon Baking Book (1916) | Ryzon Camp Corn Bread |
level cupfuls (12 ounces) corn meal. level teaspoonful sugar. tablespoonfuls (i ounce) lard or butter. level tablespoonfuls egg powder. tablespoonfuls evaporated milk. ... From Ryzon Baking Book, 1916, page 80. | |
| Ryzon Baking Book (1916) | Ryzon Corn Bread |
tablespoonful {yi ounce) butter. separated. level cupful (6 ounces) corn meal. add yolks of eggs one by one; then beat whites of eggs to a stiff froth and add them with ... From Ryzon Baking Book, 1916, page 20. | |
| Ryzon Baking Book (1916) | Ryzon Corn Meal Griddle Cakes |
I level cupful (5 ounces) corn meal. 2 level teaspoonfuls salt. Mix Ryzon, corn meal, salt, and flour together, and sift them into a bowl. Beat up eggs, add milk, and ... From Ryzon Baking Book, 1916, page 30. | |
| Ryzon Baking Book (1916) | Ryzon Mashed Potato Stuffing |
2 level cupfuls (i pint) mashed potatoes. I level teaspoonful Ryzon. I level cupful (J^ pint) bread crumbs. 4 tablespoonfuls melted shortening. I beaten egg. I ... From Ryzon Baking Book, 1916, page 74. | |
| Ryzon Baking Book (1916) | Ryzon Pumpkin Pie No |
^ teaspoonfiil powdered cinnamon. }4 i^lsvel (J^ steamed and strained pumpkin. I }^ cupfuls (J^ pint) milk. }4 (i gUl) cream. tablespoorSul melted Ryzon flaky pastry, ... From Ryzon Baking Book, 1916, page 65. | |
| Ryzon Baking Book (1916) | Ryzon Pumpkin Pies |
(l quart) stewed and strained pumpkin. l}4 level cupfuls (^ pound) sugar. leyel teaspooiiful Ryzon. level tablespoonful flour. (l pint) milk. Ryzon chopped pastry, see ... From Ryzon Baking Book, 1916, page 65. | |
| Ryzon Baking Book (1916) | Ryzon Raisin Corn Bread |
I }4 level cupfuls (12 ounces) seeded raisins. level cupfuls(i8 ounces) yellow corn meal. iK level cupfuls (Tyi ounces) graham flour. level teaspoonful sa It. {yi ... From Ryzon Baking Book, 1916, page 19. | |
| Ryzon Baking Book (1916) | Ryzon Rice Griddle Cakes |
level cupful (K pound) flour. J^ cupful {iH gills) cooked rice. egg well beaten. level teaspoonfuls (^ ounce) sugar. )4 cupful (i gill) milk. tablespoonful (}4 ounce) ... From Ryzon Baking Book, 1916, page 29. | |
| Ryzon Baking Book (1916) | Ryzon Virginia Corn Cakes |
' ^ cupful {i)4 gills) milk. J4 level tablespoonful sugar.. J^ cupful (i^gills) canned corn. level tablespoonful Ryzon. level cupful (J4 pound) flour. Beat up eggs, add ... From Ryzon Baking Book, 1916, page 27. | |
| Ryzon Baking Book (1916) | Ryzon. Savory Corn Pudding |
small green pepper. yi onion. level tablespoonfuls {yi ounce) flour. yi level teaspoonful paprika. yi level teaspoonful powdered nutmeg. yi level teaspoonful red pepper. ... From Ryzon Baking Book, 1916, page 76. | |
| Presbyterian Cook Book (1873) | Sabatoga Potatoes |
Mrs. D. W. S. Take four large potatoes (new ones are best); pare, and cut into thin slices on a slaw cutter; put them into saltwater, and let stand while breakfast is ... From Presbyterian Cook Book, 1873, page 53. | |
| Rumford Complete Cook Book (1908) | Sage and Onion Dressing |
10 good-sized onions. 1 teaspoon powdered sage. \}4 cups stale bread crumbs. the onions and in salted water, pouring off the first water and adding after they have ... From Rumford Complete Cook Book, 1908, page 57. | |
| Mrs. Rorer's Philadelphia Cook Book (1886) | Salad of Asparagus Tops |
i pint of asparagus tops The rule for French dressing in salted for drain, throw into cold water, and until ready to use. Then dry carefully with a soft napkin, put them ... From Mrs. Rorer's Philadelphia Cook Book, 1886, page 254. | |
| Mrs. Rorer's Philadelphia Cook Book (1886) | Salad of String Beans |
Trim one pint of very young beans, put them in a saucepan, cover with boiling water, add a teaspoon ful of salt and throw them into cold water until very cold, then dry ... From Mrs. Rorer's Philadelphia Cook Book, 1886, page 254. | |
| Miss Parloa's New Cook Book and Marketing Guide (1880) | Salt Codfish, in Purde of Potatoes |
Six one pint and one cupful of milk, two table-spoonfuls of butter, a small (about the size of a silver quarter), one of codfish, one of the j)otatoes and boil half an ... From Miss Parloa's New Cook Book and Marketing Guide, 1880, page 115. | |
| Foods That Will Win the War and How to Cook Them (1918) | Samp, Finan Haddie with Horseradish and Tomatoes |
2 teaspoons horseradish (grated) 1 pint tomatoes 2 tablespoons cornstarch Pour 1 cup of boiling water and one-half cup of boiling milk over fish. Let stand one-half ... From Foods That Will Win the War and How to Cook Them, 1918, page 119. | |
| The White House Cook Book (1887) | Samp, or Hulled Corn |
AN OLD-FASHIONED way of preparing hulled corn was to put a peck of old, dry, ripe corn into a pot filled with water, and with it a bag of hardwood ashes, say a quart. ... From The White House Cook Book, 1887, page 303. | |
| Mrs. Owen's Illinois Cook Book (1871) | Saratoga Fried Potatoes |
Peel and slice large, nice potatoes, slice them very thin; have a kettle with lard, and when it boils, put in a portion of the potatoes, and fry them a light brown; keep ... From Mrs. Owen's Illinois Cook Book, 1871, page 102. | |
| Buckeye Cookery and Practical Housekeeping (1877) | Satsiry oR VEGETABLE OyYsTER |
Parboil after scraping off the outside, cut in slices, dip it into a beaten egg and fine bread-crumbs, and fry in lard. Or slice crosswise five or six good-sized plants, ... From Buckeye Cookery and Practical Housekeeping, 1877, page 299. | |
| The Italian Cook Book (1919) | Sauce for Celery au Jus |
(Salsa per sedani al sugo) The prepared as above, are seasoned with the following sauce: Make a roux melting a piece of butter and browning an equal weight of flour; ... From The Italian Cook Book: The Art of Eating Well, 1919, page 120. | |
| The International Cook Book (1906) | Saute Potatoes |
To have the fruit cold and in excellent condition place them in the ice box during the night. Cut three of them in halves, crosswise; remove the pits and cores, after ... From The International Cook Book, 1906, page 57. | |
| The Boston Cooking-School Cook Book (1896) | Sauted Mushrooms |
Wash, remove stems, peel caps, and break in pieces; there should be one cup of mushrooms. Put two tablespoons butter in a hot omelet pan; when melted, add mushrooms ... From The Boston Cooking-School Cook Book, 1896, page 363. | |
| Lowney's Cook Book, Illustrated in Colors (1907) | Sauted or Fried Corn Meal Mush |
1 cup corn meal \ cup white flour in the same way as corn meal mush, pour while hot into greased bread pan or baking powder box. cold, slice and saute in pork fat, first ... From Lowney's Cook Book, Illustrated in Colors, 1907, page 139. | |
| The Boston Cooking-School Cook Book (1896) | Sauted Potatoes |
Cut cold boiled potatoes in one-fourth inch slices, season with salt and pepper, put in a hot, well-greased frying-pan, brown on one side, turn and brown on other side. From The Boston Cooking-School Cook Book, 1896, page 382. | |
| Lowney's Cook Book, Illustrated in Colors (1907) | Sautid Tomatoes |
Slice tomatoes; salt and jjepper. crumbs, egg and crumbs, and saute in hot frying pan. Serve on hot buttered toast. From Lowney's Cook Book, Illustrated in Colors, 1907, page 131. | |
| The Good Housekeeping Woman's Home Cook Book (1909) | Savory Carrots |
Scrape, then cut new carrots into straws. Cook tender in salted water and drain dry. Season with salt, pepper and a little onion juice and return to the ket¬ tle with a ... From The Good Housekeeping Woman's Home Cook Book, 1909, page 344. | |
| The Good Housekeeping Woman's Home Cook Book (1909) | Savory Cauliflower |
Cook the cauliflower as in above recipes and set aside to cool. Prepare a pint of egg batter and add to it a tea¬ spoon of minced parsley and a table¬ spoon of grated ... From The Good Housekeeping Woman's Home Cook Book, 1909, page 336. | |
| Catering for Special Occasions, with Menus and Recipes (1911) | Savory Potatoes |
To two cups hot riced potatoes add three tablespoons butter, one teaspoon salt, and hot cream or rich milk to moisten. very creamy, reheat, and add one tablespoon ... From Catering for Special Occasions, with Menus and Recipes, 1911, page 103. | |
| Fifty-Two Sunday Dinners (1913) | Savory Rice |
Cook one cup well-washed rice in three quarts of boiling water until partially softened. Drain; add to rice two cups of well-seasoned White Stock; turn into double ... From Fifty-Two Sunday Dinners, 1913, page 167. | |
| Aunt Sammy's Radio Recipes (1927) | Savory Tomato Sauce |
2 cups canned tomatoes. }/^ cup grated carrot. 2 tablespoons minced onion. 3^ bay leaf. Cook vegetables and seasoning in careful not to brown the vegetables, that it ... From Aunt Sammy's Radio Recipes, 1927, page 66. | |
| Mrs. Beeton's Book of Household Management (1861) | Savoury Vegetable Dishes |
3084.— ASPARAGUS SOUFFLE. Ingredients. — 50 green asparagus heads, cooked and well drained, 2 ozs. of butter, i\- ozs. of flour, 2 ozs. of grated Parmesan cheese, 2 ... From Mrs. Beeton's Book of Household Management, 1861, page 900. | |
| Boston School Kitchen Text-Book (1887) | Scalded Corn Cake |
yi fine white corn meal. Boiling milk, or water 1 ssp. enough to scald it. Mix the meal and From Boston School Kitchen Text-Book, 1887, page 215. | |
| Aunt Sammy's Radio Recipes (1927) | Scalloped Asparagus and Spaghetti |
cups spaghetti, broken in small 2 cups asparagus, cut in inch pieces. 1 cup rich milk or cream. 1 cup asparagus water. H teaspoon salt. H cup fine buttered bread crumbs. ... From Aunt Sammy's Radio Recipes, 1927, page 18. | |
| Fifty-Two Sunday Dinners (1913) | Scalloped Cabbage |
Cut one-half large head or one small head boiled cabbage, in pieces. Cover with one cup White Sauce, sprinkle with one-third cup grated cheese, two tablespoons finely ... From Fifty-Two Sunday Dinners, 1913, page 144. | |
| Common Sense in the Household (1871) | Scalloped Cauliflower |
Boil until tender, clip into neat clusters, and pack—the stems downward^-in a buttered puddingdish. Beat up a cupful of bread-crumbs to a soft paste with two ... From Common Sense in the Household, 1871, page 223. | |
| The Good Housekeeping Woman's Home Cook Book (1909) | Scalloped Cauliflower |
Break the cauliflower into small sprigs and cook in boiling salted water until tender. Place the pieces in a buttered pud¬ ding dish and pour over them a sauce made as ... From The Good Housekeeping Woman's Home Cook Book, 1909, page 334. | |
| The Boston Cooking-School Cook Book (1896) | Scalloped Eggplant |
Pare an eggplant and cut in two-thirds inch cubes. Cook in a small quantity of boiling water until soft, then drain. Cook two tablespoons butter with one-half onion, ... From The Boston Cooking-School Cook Book, 1896, page 352. | |
| Lowney's Cook Book, Illustrated in Colors (1907) | Scalloped Mushrooms |
Wash, scrub, and peel one pound of fresh mushrooms. Saute in butter. Arrange in layers with White Sauce in buttered baking dish; filled cover with cubes of bread which ... From Lowney's Cook Book, Illustrated in Colors, 1907, page 179. | |
| The White House Cook Book (1887) | Scalloped Onions |
TAKE eight or ten onions of good size, slice them and boil until tender. Lay them in a baking-dish, put in bread crumbs, butter in small bits, pepper and salt, between ... From The White House Cook Book, 1887, page 221. | |
| Aunt Sammy's Radio Recipes (1927) | Scalloped Onions and Peanuts |
4 to 6 medium-sized onions. ^ to ^ cup peanuts, ground. 1 cup thin cream sauce, made with 1 tablespoon butter, and the skinned in salted Drain and slice with a sharp ... From Aunt Sammy's Radio Recipes, 1927, page 23. | |
| Aunt Sammy's Radio Recipes (1927) | Scalloped Parsnips |
6 or 7 medium-sized parsnips. J-^ cup parsnip water. cup rich milk or cream. Buttered bread crumbs. Scrub parsnips clean. Cook until tender in lightly salted water— to ... From Aunt Sammy's Radio Recipes, 1927, page 24. | |
| Mrs. Rorer's Philadelphia Cook Book (1886) | Scalloped Potatoes |
Cut four good-sized boiled or steamed potatoes into dice. Put two tablespoon fuls of butter in a frying-pan melted, add two tablespoon fuls of flour, mix until smooth; ... From Mrs. Rorer's Philadelphia Cook Book, 1886, page 309. | |
| Lowney's Cook Book, Illustrated in Colors (1907) | Scalloped Potatoes |
Mix two cups potato cubes with two cups white sauce, and thirty minutes in hot oven. A few drops onion juice may be added. From Lowney's Cook Book, Illustrated in Colors, 1907, page 133. | |
| The Good Housekeeping Woman's Home Cook Book (1909) | Scalloped Potatoes |
' Slice, after paring, raw potatoes enough to fill a deep baking dish full, shaking them down well. Put the pota¬ toes in the dish in layers, with bits of ■394 butter, ... From The Good Housekeeping Woman's Home Cook Book, 1909, page 328. | |
| Fifty-Two Sunday Dinners (1913) | Scalloped Potatoes |
Wash, pare and slice six medium-sized potatoes. Butter a quart baking dish, lay in a layer of potatoes, sprinkle with salt, ——— Poa Sundey 52 Sunday Dinners 164 pepper, ... From Fifty-Two Sunday Dinners, 1913, page 164. | |
| Aunt Sammy's Radio Recipes (1927) | Scalloped Potatoes |
6 medium-sized potatoes. 2 tablespoons chopped parsley. Wash the potatoes and cook in boiling salted water until half done. Skin the potatoes and cut in cubes. Grease a ... From Aunt Sammy's Radio Recipes, 1927, page 25. | |
| The White House Cook Book (1887) | SCALLOPED POTATOES. |
PEEL and slice raw potatoes thin, the same as for frying. Butter an earthen dish, put in a layer of potatoes, and season with salt, pepper, butter, a bit of onion ... From The White House Cook Book, 1887, page 216. | |
| Common Sense in the Household (1871) | Scalloped Tomatoes |
»J* Peel and cut in slices a quarter of an inch thick. in a pudding-dish in alternate layers, with a force-meat made 23 J of bread-crumbs, butter, salt, and a wliita ... From Common Sense in the Household, 1871, page 230. | |
| Gulf City Cook Book (1878) | Scalloped Tomatoes |
Peel them; cover the bottom of a deep dish with them; put salt, pepper, and butter on them; then add a layer of breadcrumbs or rolled cracker; then another layer of ... From Gulf City Cook Book, 1878, page 108. | |
| The White House Cook Book (1887) | Scalloped Tomatoes |
BUTTER the sides and bottom of a pudding-dish. Put a layer of bread crumbs in the bottom; on them put a layer of sliced tomatoes; sprinkle with salt, pepper and some ... From The White House Cook Book, 1887, page 226. | |
| The Boston Cooking-School Cook Book (1896) | Scalloped Tomatoes |
Remove contents from one can tomatoes and drain tomatoes from some of their liquor. Season with salt, pepper, a few drops of onion juice, and sugar if preferred sweet. ... From The Boston Cooking-School Cook Book, 1896, page 360. | |
| Lowney's Cook Book, Illustrated in Colors (1907) | Scalloped Tomatoes |
Arrange in layers canned tomatoes and bread cut in cubes, sprinkle each layer with salt and pepper, dot with Bake one half hour. For variety rub dish with onion before putting in tomato. From Lowney's Cook Book, Illustrated in Colors, 1907, page 131. | |
| The Good Housekeeping Woman's Home Cook Book (1909) | Scalloped Tomatoes |
Scald and peel half a dozen tomatoes, set them in a buttered baking dish, sprin¬ kle with pepper, salt and a dust of pow¬ dered sugar. Cover with buttered dry crumbs and bake till brown. From The Good Housekeeping Woman's Home Cook Book, 1909, page 342. | |
| Fifty-Two Sunday Dinners (1913) | Scalloped Tomatoes |
Season one quart of canned tomatoes with one and a fourth teaspoons salt, one-eighth teaspoon pepper, two tablespoons sugar, + Ss 136 52 Sunday Dinners Piest Sunday ... From Fifty-Two Sunday Dinners, 1913, page 139. | |
| The White House Cook Book (1887) | Scrambled Tomatoes |
REMOVE the skins from a dozen tomatoes; cut them up in a saucepan; add a little butter, pepper and salt; when sufficiently boiled, beat up five or six eggs and just ... From The White House Cook Book, 1887, page 228. | |
| The Cook's Own Book (1832) | See Cabbage |
SAVOY BISCUITS, To be made as omitting the caraways, and quarter of a pound of flour: put it biscuit-funnel, and lay it out about the length and of finger, on common ... From The Cook's Own Book, 1832, page 240. | |
| The Cook's Own Book (1832) | See Mushroom Ketchup |
Ki:\V MIXC'E. Cut a pound..asted mutton, and mince it v i her six oun suet,' mix wilii four iablc->|x>nfuls of cnimlis of bread, the Ix-aU-n yolks of lour i-^<, one ... From The Cook's Own Book, 1832, page 151. | |
| The Boston Cooking-School Cook Book (1896) | ShadoTv Potatoes |
"Wash and pare potatoes. Slice thinly (using vegetable slicer) into a bowl of cold water. Let stand two hours, changing water twice. Drain, plunge in a kettle of boiling ... From The Boston Cooking-School Cook Book, 1896, page 374. | |
| The Boston Cooking-School Cook Book (1896) | Shell Beans |
Wash, and cook in boiling water from one to one and a half hours, adding salt last half-hour of cooking. Cook in sufficiently small quantity of water, that there may be ... From The Boston Cooking-School Cook Book, 1896, page 343. | |
| The Kansas Home Cook-Book (1874) | Shelled Beans |
Shelled beans of any kind require an hour to boil. Dress with butter and salt. From The Kansas Home Cook-Book, 1874, page 93. | |
| The Boston Cooking-School Cook Book (1896) | Shredded Potatoes |
Wash, pare, and cut potatoes in one-eighth inch slices. Cut slices in one-eighth inch strips. Soak one hour in cold water. Take from water, dry between towels, and fry ... From The Boston Cooking-School Cook Book, 1896, page 374. | |
| Fifty-Two Sunday Dinners (1913) | Shredded Potatoes |
Wash, pare and cut potatoes in one-eighth inch slices. Cut slices in tiny straws. Wash carefully in cold water until water ceases to be cloudy. Let stand one hour in ... From Fifty-Two Sunday Dinners, 1913, page 89. | |
| The Italian Cook Book (1919) | Side-dish of Spinach |
(Spinaci per contorno) After cooking the spinach in boiling water and chopping them fine, the spinach can be cooked in different ways:. With butter, salt and pepper, ... From The Italian Cook Book: The Art of Eating Well, 1919, page 88. | |
| La Cuisine Creole (1885) | Simple Okra Gombo |
Chop a pound of beef and half a pound of veal brisket into squares an inch thick; slice three dozen okra pods, one onion, a pod of red pepper, and fry all together. When ... From La Cuisine Creole, 1885, page 27. | |
| The International Cook Book (1906) | Sirloin Steaks, Casserole Tomatoes on Crusts |
Rice Pudding a 1'Orange (1120) 1285. CREAM OF SPINACH If there be any stale stalks or leaves from a quart of very fresh spinach remove them, otherwise use everything; ... From The International Cook Book, 1906, page 395. | |
| Gulf City Cook Book (1878) | Sliced and Baked Potatoes |
}>oil sweet-potatoes nearly done, peel, and cut in slices; put a layer of potatoes, bits of butter dotted over them, and sprinkle them well with sugar; add another layer ... From Gulf City Cook Book, 1878, page 106. | |
| The Picayune Creole Cook Book (1901) | Sliced Lemons, Beets and Celery Tips |
to Garnish. Boil and pick the Shrimp, according to the recipe given. If River Shrimp are used, serve whole; if Lake Shrimp, slice in two, as they will be more dainty, ... From The Picayune Creole Cook Book, 1901, page 77. | |
| Housekeeping in Old Virginia (1879) | Sliced Potato Pie |
Steam or boil the potatoes. Slice and lay in a syrup of sugar seasoned with whole cloves or allspice. Scald and set aside till nearly cool. Then place the slices evenly ... From Housekeeping in Old Virginia, 1879, page 419. | |
| Mrs. Owen's Illinois Cook Book (1871) | Sliced Tomato Pickles |
Take the smoothest large green tomatoes after the first good frost, slice them very thin with one-quarter onions; put a clean cloth in a basket and put them in it, and ... From Mrs. Owen's Illinois Cook Book, 1871, page 311. | |
| The Boston Cooking-School Cook Book (1896) | Sliced Tomatoes |
Wipe, and cover with boiling water; let stand one minute, when they may be easily skinned. Chill thoroughly, and cut in one-third inch slices. Ste-w^ed Tomatoes Wipe, ... From The Boston Cooking-School Cook Book, 1896, page 360. | |
| The Picayune Creole Cook Book (1901) | Small Onion |
Wash the celery and onion and cut into fine pieces. Then place them in a@ porcelain-lined saucepan and let boil for about a half hour. Take off and mash, and press ... From The Picayune Creole Cook Book, 1901, page 39. | |
| The International Cook Book (1906) | Small Steaks with Fried Onions |
Lemon Cakes (577) 1468. POACHED EGGS WITH SORREL Prepare a puree of sorrel (No. 654). Dress on a hot dish; nicely smooth the surface. Carefully crack six fresh eggs into ... From The International Cook Book, 1906, page 451. | |
| Presbyterian Cook Book (1873) | Small White Onion Pickles |
Take small white onions, and peel them; lay them in water for two days; change the water once; then drain them in a cloth, and put them in bottles; boil mace, pepper, ... From Presbyterian Cook Book, 1873, page 137. | |
| Jewish Cookery Book, on Principles of Economy (1871) | Smell of the Breath by Onions.—to Prevent |
this eat the leaves of parsley dipped in vinegar. BOILS._They should be brought to a head by poulticing with warm onion root and poppy seeds, and fomentations of hot ... From Jewish Cookery Book, on Principles of Economy, 1871, page 138. | |
| The Picayune Creole Cook Book (1901) | Smothered Parsnips |
Panais Sautés 6 or 8 Parsnips. 2 Tablespoonfuls of Boil the parsnips as directed, and cut them into strips half an inch wide. Put a big cookingspoonful of butter into ... From The Picayune Creole Cook Book, 1901, page 228. | |
| La Cuisine Creole (1885) | Snap Beans, Stewed and Boiled |
Pick and snap them when green and tender, cut them small, and throw into boiling water; let them cook gently for two hours; then stir in a half cup of broth, and a cup ... From La Cuisine Creole, 1885, page 97. | |
| Mrs. Owen's Illinois Cook Book (1871) | Soiled Sweet Potatoes |
Wash them clean, put them in a pot or stewpan and boiling water over to cover them; cover the pot close, and boil fast for half an hour or more, according the try them ... From Mrs. Owen's Illinois Cook Book, 1871, page 113. | |
| The International Cook Book (1906) | Soubrics of Spinach |
2618. POTAGE AU LAIT D'AMANDE Place three and a half pints white broth (No. 701) in saucepan with a finely chopped onion, teaspoon chopped parsley, the leaves from two ... From The International Cook Book, 1906, page 819. | |
| Catering for Special Occasions, with Menus and Recipes (1911) | Soubrics of Spinach |
two quarts spinach, drain, and chop. Add two grated Parmesan cheese and the yolk of one egg slightly salt, cayenne, and a slight grating nutmeg and cook three minutes, ... From Catering for Special Occasions, with Menus and Recipes, 1911, page 94. | |
| The Cook's Own Book (1832) | Soufflet, Rice |
in pint of milk, for an hour, one ounce of rice, and the peel of a lemon cut thin; put it a saucepan, with a salt, and add by degrees a pint of new milk, and a bit of ... From The Cook's Own Book, 1832, page 246. | |
| The Dixie Cook-Book (1883) | Soups and Vegetables |
GumBo FILLET.—Joint and dredge well with flour a full grown chicken; put in a pot with sufficient lard to fry it, adding a sliced onion. Be careful not to burn it. When ... From The Dixie Cook-Book, 1883, page 406. | |
| Aunt Babette's Cook Book (1889) | Sour Beans |
If you use canned string beans, heat some fat in a spider and put in a spoonful of flour; brown slightly; add a handful of brown sugar, a pinch of salt, some cinnamon ... From Aunt Babette's Cook Book: Foreign and Domestic Receipts for the Household, 1889, page 169. | |
| Foods That Will Win the War and How to Cook Them (1918) | Sour Milk Corn Bread |
corn syrup or 2 cups sour milk molasses 1 egg Mix dry ingredients. Add milk, egg and fat. From Foods That Will Win the War and How to Cook Them, 1918, page 28. | |
| Bohemian-American Cook Book (1915) | Sour Turnips |
Vodnice na l-yselo. turnips, cut with boiling water, cover and let them stand a while. In the meantime a a tablespoon of lard or butter, add the turnips (drained), salt ... From Bohemian-American Cook Book, 1915, page 158. | |
| The Dixie Cook-Book (1883) | SourHEerN Tomato Pre |
For one pie, peel and slice green tomatoes, add four table-spoons vinegar, one of butter, three of sugar; flavor with nutmeg or cinnamon; bake with two crusts slowly. ... From The Dixie Cook-Book, 1883, page 226. | |
| Buckeye Cookery and Practical Housekeeping (1877) | Sourhern Cabbage |
Chop or slice one medium-sized cabbage fine, put it in a stewpan with boiling water sufficient to well cover it, and boil fifteen minutes; drain off all the water, and ... From Buckeye Cookery and Practical Housekeeping, 1877, page 288. | |
| Buckeye Cookery and Practical Housekeeping (1877) | SourHErn Tomato Pre |
Stew sliced green tomatoes (not peeled) in a small quantity of water; for one pie, add one table-spoon butter, two of sugar, and flavor with nutmeg; bake with two crusts. From Buckeye Cookery and Practical Housekeeping, 1877, page 196. | |
| Buckeye Cookery and Practical Housekeeping (1877) | Soursern Rice |
After thoroughly washing and rubbing the rice, put it in salted water enough to cover it twice over, in a custard-kettle, or tin pail set in a kettle of boiling water; ... From Buckeye Cookery and Practical Housekeeping, 1877, page 299. | |
| The Dixie Cook-Book (1883) | Southern Cabbage |
Chop or slice one medium-sized cabbage fine, put it in a stewpan with boiling water to well cover it, and boil fifteen minutes; drain off all water, and add a dressing ... From The Dixie Cook-Book, 1883, page 336. | |
| The White House Cook Book (1887) | Southern Corn Meal Pone or Corn Dodgers |
Mix with cold water into a soft dough one quart of southern corn meal, sifted, a teaspoonful of salt, a tablespoonful of butter or lard melted. Mold into oval cakes with ... From The White House Cook Book, 1887, page 273. | |
| The New England Cook Book, or Young Housekeeper's Guide (1836) | Southern Manner of Cooking Rice |
Pick over the rice, and wash it in cold water, put it in three quarts of boiling water with half a tea spoonful of salt, to a pint of the it seventeen minutes, then turn ... From The New England Cook Book, or Young Housekeeper's Guide, 1836, page 52. | |
| The Dixie Cook-Book (1883) | SouTHERN RIce |
After thoroughly washing and rubbing the rice, put it in salted water enough to cover it twice over, in a custard-kettle, or tin pail set in a kettle of boiling water; ... From The Dixie Cook-Book, 1883, page 345. | |
| Mrs. Rorer's Philadelphia Cook Book (1886) | Southern Rice Bread |
2 cups of white Indian meal i cup of cold boiled rice i ounce of butter, melted i^ pints of milk 2 heaping teaspoon fuls of baking-powder Beat the eggs without ... From Mrs. Rorer's Philadelphia Cook Book, 1886, page 336. | |
| The Corn Cook Book (1918) | Southern Spoon Corn Bread |
Pour two cups boiling water over one cup corn meal, cook five minutes, stirring continually. Add one tablespoon tw^o eggs well one cup one a and thirty-five minutes in ... From The Corn Cook Book, 1918, page 25. | |
| The Corn Cook Book (1918) | Southern Succotash |
6 ears of green 2 cups green lima beans Salt and pepper:4 pound salt pork Cut the corn carefully from the cob. Put the cobs in water to cover; let them boil twenty ... From The Corn Cook Book, 1918, page 48. | |
| Lowney's Cook Book, Illustrated in Colors (1907) | Southern Sweet Potatoes |
Cut sweet in lengthwise Arrange in layers in buttered baking Cover each layer with brown sugar, dot with salt and pepper, add one cup boiling water, and bake in hot oven. From Lowney's Cook Book, Illustrated in Colors, 1907, page 136. | |
| The Good Housekeeping Woman's Home Cook Book (1909) | Southern Sweet Potatoes |
Boil six medium-sized sweet potatoes until nearly done. Peel and slice the long way into pieces about half an inch thick. Fill a baking dish with layers of the slices ... From The Good Housekeeping Woman's Home Cook Book, 1909, page 332. | |
| Foods That Will Win the War and How to Cook Them (1918) | Soy Bean Meal Biscuit |
cup soy bean meal or flour cup whole wheat Cut in fat. Add liquid to make soft dough. Roll one-half inch thick. Cut and bake 12 to 15 minutes in hot oven. From Foods That Will Win the War and How to Cook Them, 1918, page 34. | |
| Foods That Will Win the War and How to Cook Them (1918) | Soy Bean Wafers |
1 cup soy beans, finely chopped 4 teaspoon lemon or vanilla 4 cup butter or shortening 1 egg Soak beans over night, boil for 1 hour. From Foods That Will Win the War and How to Cook Them, 1918, page 75. | |
| California Mexican-Spanish Cook Book (1914) | Spanish Bean Salad |
One cup Spanish beans cooked tender, small pink (canned red kidney beans will do); chop sweet green pepper, one-fourth cup, tablespoon each of onion, ripe sweet pepper, ... From California Mexican-Spanish Cook Book, 1914, page 29. | |
| California Mexican-Spanish Cook Book (1914) | Spanish Beans Au Gratin |
Two cups of well-cooked beans, drained of water into two tablespoons of hot lard, two tablespoons of red chile pulp; brown; add one-half cup grated cheese, stir until ... From California Mexican-Spanish Cook Book, 1914, page 94. | |
| California Mexican-Spanish Cook Book (1914) | Spanish Cabbage Salad |
Two cups shredded cabbage red and white mixed, two tablespoons chopped roasted chestnuts, two of pecans, mix with dressing No. 2 and serve in lettuce cups. From California Mexican-Spanish Cook Book, 1914, page 31. | |
| California Mexican-Spanish Cook Book (1914) | Spanish Cucumber and Tomato Salad |
Pare and chop fine one good-sized fresh cucumber. Shred sufficient cabbage to make one pint, throw in cold water for one hour; scald and peal one good sized tomato and ... From California Mexican-Spanish Cook Book, 1914, page 30. | |
| California Mexican-Spanish Cook Book (1914) | Spanish Mashed Baked Beans |
Cook pink or kidney beans in salted water with pinch of soda until very soft. From California Mexican-Spanish Cook Book, 1914, page 94. | |
| California Mexican-Spanish Cook Book (1914) | Spanish Onion |
Grind one cup raw liver to a pulp, remove strings, add one whipped egg, one tablespoon onion juice, one-fourth cup cracker crumbs wet, one and one-half cup milk, ... From California Mexican-Spanish Cook Book, 1914, page 107. | |
| Aunt Babette's Cook Book (1889) | Spanish Onions |
Pare and throw into hot salted water and boil. After boiling half an hour change the water, renewing the water three times, using boiling water each time. Fifteen ... From Aunt Babette's Cook Book: Foreign and Domestic Receipts for the Household, 1889, page 169. | |
| California Mexican-Spanish Cook Book (1914) | Spanish Onions |
Brown two tablespoons of flour in two tablespoons butter; add two tablespoons chopped onion, two tablespoons olives, two tablespoons raisins, chopped sour pickle, one ... From California Mexican-Spanish Cook Book, 1914, page 107. | |
| Fifty-Two Sunday Dinners (1913) | Spanish Rice |
Cover one cup of rice with cold water; heat to boiling point and boil two minutes. Drain in a strainer, rinse well with cold water and drain again. Cut four slices of ... From Fifty-Two Sunday Dinners, 1913, page 49. | |
| California Mexican-Spanish Cook Book (1914) | Spanish Rice |
Fry heaping tablespoon chipped bacon, add one garlic, stir, cook few minutes, add one cup washed and dried rice, one can tomatoes, add one-half cup chile pulp, cook ... From California Mexican-Spanish Cook Book, 1914, page 100. | |
| Aunt Sammy's Radio Recipes (1927) | Spanish Rice |
3^ medium-sized oniona. 3 cups fresh or canned tomatoes, cup drippings or butter. 3 green peppers cut into strips, cup uncooked rice. Slice the onions and cook until ... From Aunt Sammy's Radio Recipes, 1927, page 26. | |
| California Mexican-Spanish Cook Book (1914) | Spanish Rice au Gratin |
Boil one cup rice in five cups water, add a button of garlic, teaspoon salt; when done remove garlic. Drain any water and put in baking vessel alternate layers of rice, ... From California Mexican-Spanish Cook Book, 1914, page 100. | |
| California Mexican-Spanish Cook Book (1914) | Spanish Stuffed Potatoes |
Rub lard on large smooth potatoes. Bake until soft; cut off a slice and cut out center of potatoes, add tAvo tablespoons butter, one tablespoon of finely cut parsley, ... From California Mexican-Spanish Cook Book, 1914, page 108. | |
| Gulf City Cook Book (1878) | Spanish Way to Cook Tomatoes |
Peel a dozen ripe tomatoes, and fry them in butter, with two or three sliced green peppers; sprinkle on a little salt; add an onion, and cook well together. From Gulf City Cook Book, 1878, page 109. | |
| Corn Meal for Breakfast, Dinner, Supper (1917) | Spider Corn Bread |
2 cups sour milk 1 teaspoon soda Mix dry ingredients. Add the well-beaten ^gg and the Place the butter in a frying pan, melt it, and grease the pan From Corn Meal for Breakfast, Dinner, Supper, 1917, page 23. | |
| Two Hundred and Seventy-Five War-Time Recipes (1918) | Spider Corn Bread |
1 egg y^ c white flour Mix and turn into greased pan. Pour over it % more milk but do not Bake 25 minutes in hot oven. Cut in triangles or squares. Creamy custard mixture should be in the From Two Hundred and Seventy-Five War-Time Recipes, 1918, page 16. | |
| Lowney's Cook Book, Illustrated in Colors (1907) | Spider Corn Cake |
I cup corn meal J cup flour i teaspoon soda ^ cup sour cream J cup sweet milk Mix and sift dry ingredients twice; add well-beaten egg and cream; beat well. Butter an ... From Lowney's Cook Book, Illustrated in Colors, 1907, page 193. | |
| The Corn Cook Book (1918) | Spider Corn Cake |
^ cup J^ cup sweet milk 34 cup 1 tgg well beaten ^ cup sour milk Yi cup sweet and Add half cup sweet milk and egg Add sour milk and Mix and buttered hot spider. Pour ... From The Corn Cook Book, 1918, page 27. | |
| The White House Cook Book (1887) | Spider Corn-cake |
BEAT two eggs and one-fourth cup sugar together. Then add one cup sweet milk and one cup of sour milk in which you have dissolved one teaspoonful soda. Add a teaspoonful ... From The White House Cook Book, 1887, page 273. | |
| The Virginia House-Wife (1824) | Spinach |
Great care must be used in washing and picking it clean; drain it and throw it into boiling water—a few minutes will boil it sufficiently; press out all the water, put ... From The Virginia House-Wife, 1824, page 149. | |
| Directions for Cookery, in Its Various Branches (1837) | Spinach |
SpixNach requires close examination and picking, as insects are frequently found among it is often gritty. it through three or four waters. Th%n drain it, and put it on ... From Directions for Cookery, in Its Various Branches, 1837, page 190. | |
| Mrs. Hale's New Cook Book (1857) | Spinach |
Spinach, [Bntremets,) French receipt.—Pick the spinach leaf by leaf from the stems, and wash it in abundance of spring water, changing it several times; then shake it in ... From Mrs. Hale's New Cook Book, 1857, page 273. | |
| Mrs. Porter's New Southern Cookery Book (1871) | Spinach |
It must be carefully picked and washed in several waters, to its gritty. draining in a colander, put it a pan, with only the water that adheres to it. Let it simmer ... From Mrs. Porter's New Southern Cookery Book, 1871, page 149. | |
| Buckeye Cookery and Practical Housekeeping (1877) | Spinach |
Look over the spinach and wash in four waters, boil twenty minutes, drain in a colander and cut with a knife while draining; season with pepper, salt and a little ... From Buckeye Cookery and Practical Housekeeping, 1877, page 300. | |
| Gulf City Cook Book (1878) | Spinach |
thoroughly through two or three waters; in salted water for fifteen or twenty minutes; then drain in a Put in a sauce-pan, with butter and pepper to taste; warm through, ... From Gulf City Cook Book, 1878, page 107. | |
| Housekeeping in Old Virginia (1879) | Spinach |
Pick and soak several hours in cold water. Drain and shake TUENIP SALAD EESEPEE FOK CUKIN KON-FEEL PEES. 253 each bunch. Throw in boilin'^ water and boil till tender. ... From Housekeeping in Old Virginia, 1879, page 260. | |
| Mrs. Lincoln's Boston Cook Book (1884) | Spinach |
Pick over, trim off the roots and decayed leaves; wash thoroughly, lifting the spinach from one pan of water into another, that the sand may be left in the water, and — ... From Mrs. Lincoln's Boston Cook Book, 1884, page 322. | |
| Mrs. Rorer's Philadelphia Cook Book (1886) | Spinach |
Wash a half-peck of spinach through several waters to free it from grit. it over very carefully and cut roots. Wash again, drain, and take up by handfuls, shake and ... From Mrs. Rorer's Philadelphia Cook Book, 1886, page 315. | |
| The White House Cook Book (1887) | Spinach |
IT SHOULD be cooked so as to retain its bright green color and not sent to table, as it so often is, of a dull brown or olive color; to retain its fresh appearance, do ... From The White House Cook Book, 1887, page 236. | |
| Aunt Babette's Cook Book (1889) | Spinach |
I can't help but stop to laugh at a " young housekeeper," a very dear friend of mine, who once bought a quart of spinach for a company dinner of six. You may imagine her ... From Aunt Babette's Cook Book: Foreign and Domestic Receipts for the Household, 1889, page 161. | |
| The Boston Cooking-School Cook Book (1896) | Spinach |
Pick over and wash one peck spinach, and cook in boiling salted water twenty-five minutes. Drain, and finely chop. Reheat in hot pan with four tablespoons butter to ... From The Boston Cooking-School Cook Book, 1896, page 358. | |
| Manual for Army Cooks (1896) | Spinach |
Wash'one-half peck in several waters, to free it from grit, etc. Pick over carefully and cut off the roots. Wash again and (drain, shaking out all remaining water. Put ... From Manual for Army Cooks, 1896, page 137. | |
| Rumford Complete Cook Book (1908) | Spinach |
requires washing than any vegetable, Decause it grows in a sandy soil, close to the ground. roots and dead leaves, then wash by placing in a large vessel of cold water, ... From Rumford Complete Cook Book, 1908, page 83. | |
| Simple Italian Cookery (1912) | Spinach "in Riccioli " |
Boil the spinach and pass it through a fine colander. Beat up two eggs, add salt and pepper, and mix enough spinach into them to make them green.^ Put a little olive-oil ... From Simple Italian Cookery, 1912, page 53. | |
| The Picayune Creole Cook Book (1901) | Spinach (Plain Boiled). Then take |
it from the saucepan, and arrange it in a mound on a dish, garnishing with slices of hard-boiled eggs. From The Picayune Creole Cook Book, 1901, page 240. | |
| Common Sense in the Household (1871) | Spinach A la Creme |
Boil and chop very fine, or rub through a cullender. Season with pepjier and in, while warm, three tablespoonfuls melted butter (this is for a large dish). Put into a ... From Common Sense in the Household, 1871, page 225. | |
| The Jewish Manual (1846) | Spinach Green |
Pound to a pulp in a mortar a handful of spinach, and squeeze it through a hair sieve; then put it into a cup or jar, and place it in a basin of hot water for a few ... From The Jewish Manual, 1846, page 60. | |
| Simple Italian Cookery (1912) | Spinach in a Mold with Mushrooms |
Boil the spinach for a few moments, drain, squeeze out the water, then pound it well, and pass it through a fine colander. Put it into a saucepan with a lump of butter ... From Simple Italian Cookery, 1912, page 53. | |
| The Boston Cooking-School Cook Book (1896) | Spinach Salad |
Pick over, wash, and cook one-half peck spinach. Drain, and chop finely. Season with salt, pepper, and lemon juice, and add one tablespoon melted butter. Butter slightly ... From The Boston Cooking-School Cook Book, 1896, page 399. | |
| Lowney's Cook Book, Illustrated in Colors (1907) | Spinach Salad |
Mix two cups cold, cooked, and seasoned spinach, with four hard-cooked eggs, finely chopped. Press into timbale chill; remove; arrange in nests of lettuce; with French ... From Lowney's Cook Book, Illustrated in Colors, 1907, page 210. | |
| The Good Housekeeping Woman's Home Cook Book (1909) | Spinach Salad |
Pick over, wash and cook one-half peck of spinach. Drain and chop fine. Season with salt, pepper and lemon juice and add one tablespoon of melted butter. Butter small ... From The Good Housekeeping Woman's Home Cook Book, 1909, page 280. | |
| Fifty-Two Sunday Dinners (1913) | Spinach Salad |
Pick over and wash in several waters or until no sand is left in bottom of bowl, one-half peck spinach. Drain and cook in its own juice and the water that clings to the ... From Fifty-Two Sunday Dinners, 1913, page 74. | |
| Simple Italian Cookery (1912) | Spinach Souffle |
Wash the spinach in several waters, put it in a covered saucepan on a good Stir now and then to prevent burning, and after fifteen minutes add one of five minutes more; ... From Simple Italian Cookery, 1912, page 52. | |
| Aunt Sammy's Radio Recipes (1927) | Spinach Stuffing |
2 cups dry bread crumbs. 1 tablespoon chopped green pepper. }/2 pound cleaned spinach leaves. 1 tablespoon chopped onion. I/2 teaspoon salt. 2 tablespoons chopped ... From Aunt Sammy's Radio Recipes, 1927, page 40. | |
| The Cook's Own Book (1832) | Spinach Toasts |
Boil some spinach for a quarter of an hour; then squeeze out all the water, chop it small, and put it into a mortar, with four spoonfuls of apple marmalade, the yolks of ... From The Cook's Own Book, 1832, page 260. | |
| Fifty-Two Sunday Dinners (1913) | Spinach with Cream |
Discard all wilted leaves, remove the roots and pick over and wash one-half peck of spinach jn several waters, to rid it from all sand. If young and tender, put in a ... From Fifty-Two Sunday Dinners, 1913, page 127. | |
| The Cook's Own Book (1832) | Spinach, to |
(2) being nicely picked and well washed, put it into a saucepan, with no more water than adheres to it; add a the pan closely, and boil it till tender, frequently ... From The Cook's Own Book, 1832, page 260. | |
| The Cook's Own Book (1832) | Spinach, to Dress |
the great care; strip the from the stalks, and wash several waters, till perfectly clean; the spinach in salt and water; it in a mortar, and put it into a slewpan broth, ... From The Cook's Own Book, 1832, page 260. | |
| Mrs. Lincoln's Boston Cook Book (1884) | Sponge Corn Cake |
lcup flour. * Yolks of 2 eggs. 4g cup corn meal. White of 1 egg. 4g teaspoonful salt. 1 tablespoonful butter, melted. 4g teaspoonful soda. 1 cup sour milk. Bake in a ... From Mrs. Lincoln's Boston Cook Book, 1884, page 115. | |
| Mrs. Lincoln's Boston Cook Book (1884) | Sponge Corn Cake |
l cup meal. 1 tablespoonful melted butter 4¢ cup flour. 1 tablespoonful sugar. 6 teaspoonful salt. Yolks of 2 eggs. 4g teaspoonful soda. White of 1 egg. 1 teaspoonful ... From Mrs. Lincoln's Boston Cook Book, 1884, page 115. | |
| The Corn Cook Book (1918) | Sponge Corn Cake |
No. ^ cup 2 egg yolks beaten 1 cup 1 tablespoon melted butter 1 cup rich sour V2 teaspoon egg beaten the dry add yolks well beaten and sour milk; in the white of egg in ... From The Corn Cook Book, 1918, page 26. | |
| The Corn Cook Book (1918) | Sponge Corn Cake |
No. Yi cup Yi teaspoon ^^-g Vi teaspoon of egg 1 teaspoon cream tartar sweet Sift the dry ingredients together, add butter, egg yolks and milk; mix well and lastly cut ... From The Corn Cook Book, 1918, page 27. | |
| The Picayune Creole Cook Book (1901) | Sprig of Cabbage |
This Pot-au-Feu, properly made, is truly delicious, savory and delicately odorous. The best cut for this is from the lower end of the beef round. Many Creoles use the ... From The Picayune Creole Cook Book, 1901, page 24. | |
| The Picayune Creole Cook Book (1901) | Sprigs of Parsley or Asparagus Tips |
and Sliced Lemon and Olives to Take three dozen fine, large oysters, drain and chop them into middling fine pieces. Rub together one tablespoonful of butter and two ... From The Picayune Creole Cook Book, 1901, page 70. | |
| The Cook's Own Book (1832) | Squash |
One squash stewed and well bruised; six large apples add seven spoonfuls of bread crumbs; two spoonfuls of rose-water, two of wine; six eggs; one grated nutmeg; salt and ... From The Cook's Own Book, 1832, page 212. | |
| The New England Economical Housekeeper and Family Receipt Book (1845) | Squash |
— Boil it, peel it, and squeeze it dry in a colander; mash it fine, season it with salt, pepper, and butter. From The New England Economical Housekeeper and Family Receipt Book, 1845, page 74. | |
| Mrs. Owen's Illinois Cook Book (1871) | Squash |
Gather the summer squashes when young and tender. If the scallop, the seeds will do no harm; cut it in quarters, and boil in a bag until tender; squeeze out all the ... From Mrs. Owen's Illinois Cook Book, 1871, page 104. | |
| Miss Parloa's New Cook Book and Marketing Guide (1880) | Squash Biscuit |
One cupful and a sifted squash, half a sugar, half a cake of compressed yeast, or half a cupful of liquid yeast; one of milk, half a teaspoonful of four table-spoonfuls ... From Miss Parloa's New Cook Book and Marketing Guide, 1880, page 370. | |
| The Woman Suffrage Cook Book (1886) | Squash Biscuit |
- One cup sweet milk, one of sifted squash, one tablespoon ful of butter, one of sugar, one egg, three cups of flour, with one teaspoonful of cream tartar and one-half ... From The Woman Suffrage Cook Book, 1886, page 21. | |
| The Woman Suffrage Cook Book (1886) | Squash Biscuit |
One pint squash (boiled and strained), one cup sugar, one-halt cup yeast/two-thirds cup butter, or one-half lard, little salt, one-half teaspoonful soda. Knead stiff. ... From The Woman Suffrage Cook Book, 1886, page 21. | |
| The Boston Cooking-School Cook Book (1896) | Squash Biscuits |
^ cup squash (steamed and sifted) )^ yeast cake dissolved in ^ cup sugar )^ cup lukewarm water y^ teaspoon salt ^ cup butter y^ cup scalded milk 2)^ cups flour Add ... From The Boston Cooking-School Cook Book, 1896, page 103. | |
| Mrs. Lincoln's Boston Cook Book (1884) | Squash Bread |
* 1 cup squash, stewed and sifted. 1 tablespoonful butter. 2 tablespoonfuls sugar. Mg cup yeast. 134 cups scalded milk. Flour enough to knead it. Mix the sugar and salt ... From Mrs. Lincoln's Boston Cook Book, 1884, page 90. | |
| The Woman Suffrage Cook Book (1886) | Squash Cakes* |
One pint of squash cooked and strained; while warm stir in two tablespoonfuls of sugar, one tablespoonful of butter, one teaspoonful of salt, one-half teaspoonful of ... From The Woman Suffrage Cook Book, 1886, page 31. | |
| The Woman Suffrage Cook Book (1886) | Squash Griddle Cakes |
One egg, one pint milk, one cup and a-half of boiled and strained squash, one-half teaspoonfill soda, a little salt. Flour enough to make a batter. Hulda B. Loud. From The Woman Suffrage Cook Book, 1886, page 27. | |
| Miss Parloa's New Cook Book and Marketing Guide (1880) | Squash Griddle-Cakes |
One pint of flour, nearly a pint of milk, two eggs, one teaspoonful of cream of half as much soda, spoonfuls of sugar, one of salt, two cupfuls of sifted squash. Mix the ... From Miss Parloa's New Cook Book and Marketing Guide, 1880, page 373. | |
| Mrs. Lincoln's Boston Cook Book (1884) | Squash Griddle-Cakes |
1 cup boiling milk. 4g teaspoonful salt. 1 cup sifted squash. 1 egg. 1 tablespoonful butter. 2 teaspoonfuls baking-powder. 1 tablespoonful sugar. 1 cup flour. Pour the ... From Mrs. Lincoln's Boston Cook Book, 1884, page 126. | |
| The Virginia House-Wife (1824) | Squash or Cimlin |
Gather young squashes, peel, and cut them in two; take out the seeds, and boil them till tender; put them into a colander, drain off the water, and rub them with a ... From The Virginia House-Wife, 1824, page 150. | |
| The Good Housekeeper (1841) | Squash Pie |
Pare, take out the seeds and stew the squash till very soft and dry. Strain or rub it through a sieve or.colander. Mix this with good milk till it is thick.as batter; ... From The Good Housekeeper, 1841, page 85. | |
| The Woman Suffrage Cook Book (1886) | Squash Pie |
To one pint sifted squash add one quart boiling milk, one egg, two crackers rolled fine, one large cupful sugar, one tea spoonful cornstarch, half teaspoonful cinnamon, ... From The Woman Suffrage Cook Book, 1886, page 85. | |
| The White House Cook Book (1887) | Squash Pie |
ONE pint of boiled dry squash, one cupful of brown sugar, three eggs, two tablespoonfuls of molasses, one tablespoonful of melted butter, one tablespoonful of ginger, ... From The White House Cook Book, 1887, page 371. | |
| Fifty-Two Sunday Dinners (1913) | Squash Pie |
Bake the half of a Hubbard squash, scoop out the pulp, rub through a strainer. (There should be one and one-half cups.) Add one cup hot milk, one-half cup sugar, ... From Fifty-Two Sunday Dinners, 1913, page 43. | |
| Fifty-Two Sunday Dinners (1913) | Squash Pie |
lcup squash steamed and 4 tablespoons brandy or strained. Sherry. 1 cup cream or rich milk. 1 teaspoon cinnamon. 1 cup sugar. 114 teaspoons nutmeg. 8 eggs slightly ... From Fifty-Two Sunday Dinners, 1913, page 162. | |
| The Boston Cooking-School Cook Book (1896) | Squash Pie I |
13^ cups steamed and ^ teaspoon cinnamon, ginger, strained squash nutmeg, or ^ cup sugar % teaspoon lemon extract ^ teaspoon salt 1 egg Mix sugar, salt, and spice or ... From The Boston Cooking-School Cook Book, 1896, page 547. | |
| The Boston Cooking-School Cook Book (1896) | Squash Pie II |
1 cup squash, steamed 4 tablespoons brandy and strained Cinnamon ?,,, - •, ^T ^ r 1 teaspoon each 1 cup heavy cream Nutmeg > ^ 1 cup sugar Ginger ) _.,, 3 eggs, slightly ... From The Boston Cooking-School Cook Book, 1896, page 548. | |
| The Appledore Cook Book (1872) | Squash Pies |
Tare, boil, and sift a good dry squash. To one quart of the squash pour on two of boiling milk, an(^ then stir in two cups of sugar, two spoonfuls of salt, one of ... From The Appledore Cook Book, 1872, page 115. | |
| Miss Parloa's New Cook Book and Marketing Guide (1880) | Squash Pies |
Five pints of stewed and strained squash, two of boiling milk, one and a half nutmegs, four teaspoonfuls of salt, live cupfuls of sugar, nine of Sicily Madeira and two ... From Miss Parloa's New Cook Book and Marketing Guide, 1880, page 262. | |
| Mrs. Putnam's Receipt Book; and Young Housekeeper's Assistant (1849) | Squash Pudding |
Take a crooked-neck or marrow squash weighing about four pounds, peel it and cut it into pieces about an inch square, put them into a saucepan with a very little water, ... From Mrs. Putnam's Receipt Book; and Young Housekeeper's Assistant, 1849, page 108. | |
| Catering for Special Occasions, with Menus and Recipes (1911) | Squash Souffle |
To two cups hot steamed squash, forced through a sieve, add one tablespoon brown sugar, one teasalt, one-eighth teaspoon pepper, one and one-half cups rich milk, and the ... From Catering for Special Occasions, with Menus and Recipes, 1911, page 186. | |
| La Cuisine Creole (1885) | Squash, Stewed |
If not very young, you must peel the squashes, steam or boil them until tender, and season them with sweet milk or cream, and a little butter, pepper and salt; let them ... From La Cuisine Creole, 1885, page 98. | |
| The Good Housekeeper (1841) | Squash-Cucumbers-—Tomatoes |
Tue importance of using a portion of vegetable food can hardly be overrated, though to make this:our only diet does and must prove injurious, because contrary to man’s ... From The Good Housekeeper, 1841, page 73. | |
| The National Cookery Book (1876) | Sr. CHartes Corn Brean |
Beat two eggs very light. Mix with them a pint of sour milk or buttermilk, one pint of Indian meal, and a tabli spoonful of m | butter. Add a teaspoonful of soda and a ... From The National Cookery Book, 1876, page 197. | |
| Buckeye Cookery and Practical Housekeeping (1877) | SreaMep Corn Breap |
Two cups each corn meal, Graham flour, and sour milk, twothirds cup molasses, one tea-spoon soda; steam two hours and a half.—Mrs. Jennie Guthrie Cherry, Newark. From Buckeye Cookery and Practical Housekeeping, 1877, page 22. | |
| Buckeye Cookery and Practical Housekeeping (1877) | Sremive Beans |
String, snap and wash two quarts beans, boil in plenty of water about fifteen minutes, drain off and put on again in about two quarts boiling water; boil an hour and a ... From Buckeye Cookery and Practical Housekeeping, 1877, page 284. | |
| The Dixie Cook-Book (1883) | SrewED ToMATOEs |
Scald by pouring water over them, peel, slice and cut out all defective parts; place a lump of butter in a hot skillet, put in tomatoes, season with salt and pepper, ... From The Dixie Cook-Book, 1883, page 348. | |
| The National Cookery Book (1876) | Srewed Turnips |
Cut turnips u » pieces the size of a \ Inut Boil ther r al l in hour, to mak them quite I d but not to Lost heir shap Make a sauce of cream, butter, flour, pepper and ... From The National Cookery Book, 1876, page 154. | |
| Buckeye Cookery and Practical Housekeeping (1877) | Srewep Carrots |
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 Buckeye Cookery and Practical Housekeeping, 1877, page 284. | |
| Buckeye Cookery and Practical Housekeeping (1877) | Srewep Parsnips |
Wash, scrape, and slice about half an inch thick; have a akillet prepared with a half pint hot water and a tablespoon butter, add the parsnips, season with salt and ... From Buckeye Cookery and Practical Housekeeping, 1877, page 297. | |
| The Dixie Cook-Book (1883) | Srewep Parsnips |
Wash, scrape, and slice about half,.an inch thick; have a skillet prepared with a half pint hot water and a table-spoon butter, add the parsnips, season with salt and ... From The Dixie Cook-Book, 1883, page 344. | |
| Buckeye Cookery and Practical Housekeeping (1877) | Srrinc-BEans |
String fresh string-beans, break in several pieces, cook in boiling water ten minutes, and can like tomatoes.—Mrs. L. W. C., Oincinnati. Cannep ToMATOEs.; The tomatoes ... From Buckeye Cookery and Practical Housekeeping, 1877, page 110. | |
| The Dixie Cook-Book (1883) | Srrmc Beans |
String, snap and wash two quarts beans, boil in plenty of water about fifteen minutes, drain off and put on again in about two quarts boiling water; boil an hour and a ... From The Dixie Cook-Book, 1883, page 331. | |
| The National Cookery Book (1876) | Sruffed Cabbage |
Steam a cabbage till half done; then open every leaf separately until you come to the heart. Cut this out, and chop it fine with bread crumbs and minced ham, and season ... From The National Cookery Book, 1876, page 167. | |
| Buckeye Cookery and Practical Housekeeping (1877) | SrurreD CABBAGE |
Take a large, fresh cabbage and cut out the heart; fill the vaeancy with stuffing made of cooked chicken or veal, chopped very fine and highly seasoned and rolled into ... From Buckeye Cookery and Practical Housekeeping, 1877, page 289. | |
| The Dixie Cook-Book (1883) | Srurrep CABBAGE |
Take a large, fresh cabbage and cut out heart; fill vacancy with stuffing made of cooked chicken or veal, chopped very fine and highly seasoned and rolled-into balls ... From The Dixie Cook-Book, 1883, page 336. | |
| The Boston Cooking-School Cook Book (1896) | Ste-wed Mushrooms in Cream |
Prepare mushrooms as for Stewed Mushrooms. Cook with three-fourths cup cream instead of using water or stock. Add a slight grating of nutmeg, pour over small ... From The Boston Cooking-School Cook Book, 1896, page 362. | |
| The White House Cook Book (1887) | Steamed Cabbage |
TAKE a sound, solid cabbage, and with a large sharp knife shave it very fine. Put it in a saucepan, pour in half a teacupful of water, or just enough to keep it from ... From The White House Cook Book, 1887, page 223. | |
| Two Hundred and Seventy-Five War-Time Recipes (1918) | Steamed Carrot Pudding |
1 c chopped raw carrots Yi c flour 1 c beef suet 1 tbsp lemon juice Y tsp nutmeg Mix and add just water enough for stiff pudding batter. Steam 3 hours in one mold or 2 hours in small molds. From Two Hundred and Seventy-Five War-Time Recipes, 1918, page 25. | |
| Mrs. Lincoln's Boston Cook Book (1884) | Steamed Carrot Pudding. |
4g pound flour. 4g pound sugar. 4g pound chopped suet. 44 pound grated carrot. 3g pound currants. 4 teaspoonful salt. Mix in the order given, and steam in a buttered ... From Mrs. Lincoln's Boston Cook Book, 1884, page 358. | |
| Common Sense in the Household (1871) | Steamed Corn Bread |
2 cups Indian meal. 1 cup flour. 2^ cups " loppered " milk, or buttermilk. " 1 heaping tablespoonful lard, melted. Beat very hard and long, put in buttered mould, tie a ... From Common Sense in the Household, 1871, page 298. | |
| Corn Meal for Breakfast, Dinner, Supper (1917) | Steamed Corn Bread |
lyi cups com meal I cup buttermilk 1/2 cup floiu" I teaspoon soda Mix the well-beaten egg, the buttermilk, and the molasses. Into this sift the corn meal, soda, and From Corn Meal for Breakfast, Dinner, Supper, 1917, page 34. | |
| Mrs. Rorer's Philadelphia Cook Book (1886) | Steamed Potatoes |
Wash and scrub the potatoes well, place them in a steamer or colander over a of; and can pierce with a fork; it takes a little longer to steam boil, but the potato, ... From Mrs. Rorer's Philadelphia Cook Book, 1886, page 306. | |
| The White House Cook Book (1887) | Steamed Potatoes |
THIS mode of cooking potatoes is now much in vogue, particularly where they are wanted on a large scale, it being so very convenient. Pare the potatoes, throw them into ... From The White House Cook Book, 1887, page 216. | |
| Manual for Army Cooks (1896) | Steamed Potatoes |
Wash potatoes well, and place in steamer or colander over a kettle of boiling water. Cover and steam until you can pierce with a fork. It takes a little longer to steam ... From Manual for Army Cooks, 1896, page 122. | |
| The Boston Cooking-School Cook Book (1896) | Steamed Rice |
1 cup rice 2% to 3)^ cups boiling water 1 teaspoon salt (according to age of rice) Put salt and water in top of double boiler, place on range, and add gradually ... From The Boston Cooking-School Cook Book, 1896, page 126. | |
| Lowney's Cook Book, Illustrated in Colors (1907) | Steamed Rice |
2i cups boiling water rice in earthen dish, add salt and boiling water, and steam two to three hours. Cooked in this way, every grain should be separate. From Lowney's Cook Book, Illustrated in Colors, 1907, page 138. | |
| Fifty-Two Sunday Dinners (1913) | Steamed Squash |
Cut a marrow squash in slices, remove the seeds and stringy portions, pare and lay in a steamer. Cook over boiling water until tender. Drain perfectly dry. Mash and ... From Fifty-Two Sunday Dinners, 1913, page 167. | |
| Fifty-Two Sunday Dinners (1913) | Steamed Summer Squash |
Wash and cut in quarters. Cook in boiling salted water until tender. Drain through double cheese cloth. Pass through ricer or mash with potato masher, and season with ... From Fifty-Two Sunday Dinners, 1913, page 124. | |
| The Boston Cooking-School Cook Book (1896) | Steamed Winter Squash |
Cut in pieces, remove seeds and stringy portion, and pare. Place in a strainer and cook thirty minutes, or until soft, over boiling water. Mash, and season with butter, ... From The Boston Cooking-School Cook Book, 1896, page 359. | |
| Larkin Housewives' Cook Book (1915) | Steeimed Rice |
Put three cups of boiling water into Larkin Double-Boiler No. Sprinkle in one cup of rice which has been washed and drained, add one From Larkin Housewives' Cook Book, 1915, page 37. | |
| Mrs. Rorer's Philadelphia Cook Book (1886) | Stewed Asparagus |
Wash the asparagus well in cold water, then cut it in pieces about an inch long, rejecting all the tougher parts. Put it in a kettle, cover with boiling water, and boil ... From Mrs. Rorer's Philadelphia Cook Book, 1886, page 279. | |
| Manual for Army Cooks (1896) | Stewed Asparagus |
Wash well in cold water. Cut into pieces one inch long. Cover with boiling water and boil thirty minutes, in covered vessel. Drain in colander and place in saucepan, ... From Manual for Army Cooks, 1896, page 150. | |
| Mrs. Hale's New Cook Book (1857) | Stewed Beet.—Bake |
or it tolerably and let it remain until it is cold, then pare and out it into slices; and stew it for a short time in some goodT pale veal gravj (or in strong veal broth ... From Mrs. Hale's New Cook Book, 1857, page 263. | |
| The Creole Cookery Book (1885) | Stewed Beets |
Boil them first; then scrape and slice them; put them into a stewpan, with a piece of butter, rolled in flour, with finely chopped parsley, a little vinegar, salt and ... From The Creole Cookery Book, 1885, page 107. | |
| The White House Cook Book (1887) | Stewed Beets |
BOIL them first and then scrape and slice them. Put them into a stewpan with a piece of butter rolled in flour, some boiled onion and parsley chopped fine, and a little ... From The White House Cook Book, 1887, page 234. | |
| La Cuisine Creole (1885) | Stewed Cabbage |
Cold cabbage left from dinner can be drained from the pot liquor in which it was boiled, and then sim¬ mered for half an hour in water, or milk and water; pour off all ... From La Cuisine Creole, 1885, page 99. | |
| Mrs. Rorer's Philadelphia Cook Book (1886) | Stewed Cabbage |
Cut a small head of cabbage in halves, soak in cold water one hour, then drain and shake dry. Remove the stalk or hard part, and chop the remainder very fine. Put ... From Mrs. Rorer's Philadelphia Cook Book, 1886, page 283. | |
| Manual for Army Cooks (1896) | Stewed Cabbage |
Boil the cabbage and cut it up fine; put it into a pot with two or three ounces of dripping or butter, three or four tablespoonfuls of vinegar, and a half pint of stock ... From Manual for Army Cooks, 1896, page 128. | |
| The Creole Cookery Book (1885) | Stewed Carrots |
Half boil the carrots, scrape them nicely, and cut them into thick slices; put them into a stewpan with as much milk as will barely cover them, a very little salt and ... From The Creole Cookery Book, 1885, page 105. | |
| Mrs. Rorer's Philadelphia Cook Book (1886) | Stewed Carrots |
3 good-sized carrots Pare and quarter the carrots. Put them in a saucepan and cover them with; add the salt and let them boil one hour and a half. done, drain, place ... From Mrs. Rorer's Philadelphia Cook Book, 1886, page 285. | |
| The White House Cook Book (1887) | Stewed Carrots |
WASH and scrape the carrots and divide them into strips; put them into a stewpan with water enough to cover them; add a spoonful of salt and let them boil slowly until ... From The White House Cook Book, 1887, page 237. | |
| Manual for Army Cooks (1896) | Stewed Carrots |
Boil the carrots, cut into thin slices, and keep them warm. For about a quart of carrots, put into a pot a pint of stock or liquor from boiled fresh beef or mutton; put ... From Manual for Army Cooks, 1896, page 129. | |
| The Picayune Creole Cook Book (1901) | Stewed Carrots |
Carottes @ la Créme 4 Carrots of Good Size. ful Flour, % Pint of Milk. Scrape the carrots and throw them into cold water for about a quarter of an hour. Then put them in ... From The Picayune Creole Cook Book, 1901, page 216. | |
| The Southern Cookbook (1912) | Stewed Carrots |
Half boil, then nicely scrape, and slice them into a pan. Put to them half a teacup of any weak broth, some pepper, and salt, and half a teacup of cream; simmer but not ... From The Southern Cookbook: A Manual of Cooking and List of Menus, 1912, page 186. | |
| Common Sense in the Household (1871) | Stewed Cauliflower |
Use for this dish the smaller and more indifferent cauliflowers. Cut them into small clusters; lay in cold salt and half an hour, and stew in Turn most of this off, ... From Common Sense in the Household, 1871, page 222. | |
| Mrs. Rorer's Philadelphia Cook Book (1886) | Stewed Cauliflower |
Choose those that are close and Pick off the outer leaves and break apart. Wash, and soak in cold water for a half-hour. Then put in a kettle of boiling water, add a of ... From Mrs. Rorer's Philadelphia Cook Book, 1886, page 286. | |
| Manual for Army Cooks (1896) | Stewed Celery |
Scrape and wash well the green stalks that are not fit to be used on the table. Cut in pieces one inch long and soak in cold water. fifteen minutes. Place in saucepan of ... From Manual for Army Cooks, 1896, page 149. | |
| The Southern Cookbook (1912) | Stewed Celery |
Wash, and strip off the outer leaves of six heads; halve, or leave them whole according to their cut them in fourinch lengths. Put them in a stewpan with a cup of broth, ... From The Southern Cookbook: A Manual of Cooking and List of Menus, 1912, page 185. | |
| Miss Parloa's New Cook Book and Marketing Guide (1880) | Stewed Celery with Cream Sauce |
Wash and scrape the tender white part of Cut them in pieces about two with boiling water and simmer gently half an hour. well with salt. off the water in which the ... From Miss Parloa's New Cook Book and Marketing Guide, 1880, page 256. | |
| The White House Cook Book (1887) | Stewed Corn |
TAKE a dozen ears of green sweet corn, very tender and juicy; cut off the kernels, cutting with a large sharp knife from the top of the cob down; then scrape tLe cob. ... From The White House Cook Book, 1887, page 231. | |
| Fifty-Two Sunday Dinners (1913) | Stewed Corn and Tomatoes |
Cut the corn from six ears of tender, sweet, green corn; scrape the cobs with back of knife. Cook until tender in as little water as possible, then add an equal quantity ... From Fifty-Two Sunday Dinners, 1913, page 133. | |
| Fifty-Two Sunday Dinners (1913) | Stewed Dried Corn |
Soak two cups dried sweet corn overnight, in cold water to cover. In the morning place on range and simmer slowly until corn is tender and water is absorbed, add more ... From Fifty-Two Sunday Dinners, 1913, page 52. | |
| The Picayune Creole Cook Book (1901) | Stewed Eggplant |
Aubergincs @ la Créole 3 Eggplants. % Can of Tomatoes. 2 Cloves of Garlic. 2 Onions. 1 Tablespoonful of Butter. Salt and Parboil the eggplant for about thirty minutes. ... From The Picayune Creole Cook Book, 1901, page 222. | |
| Common Sense in the Household (1871) | Stewed Green Corn |
Cut from the cob, and stew fifteen minutes in boiling off* most of this, cover with cold milk, and stew until very tender, adding, before you take it up, a large lump of ... From Common Sense in the Household, 1871, page 235. | |
| La Cuisine Creole (1885) | Stewed Green Corn |
Take a dozen fresh, tender ears of corn; cut it off the cob, and put it in a stew pan with a quart of cold water. No salt at first. Let it cook half an hour and then ... From La Cuisine Creole, 1885, page 92. | |
| Manual for Army Cooks (1896) | Stewed Green Corn |
Cut the corn from the cob by passing a sharp knife lengthwise through the center of each row of grains; then with the back and pointed end of the knife scrape the grains ... From Manual for Army Cooks, 1896, page 131. | |
| The Corn Cook Book (1918) | Stewed Green Corn |
Cut the one dozen ears of Put the corn in a saucepan, add sufficient water to cover; bring to point and cook twenty minutes. From The Corn Cook Book, 1918, page 48. | |
| The White House Cook Book (1887) | Stewed Green Peas |
INTO a saucepan of boiling water put two or three pints of young green peas, and when nearly done and tender drain in a colander dry; then melt two ounces of butter in ... From The White House Cook Book, 1887, page 235. | |
| Mrs. Porter's New Southern Cookery Book (1871) | Stewed Green Pumpkin |
a large pumpkin, not too old, cut it in half and take out the seeds; then cut the pumpkin into thin slices, pare them, and put them pot with just water enough to prevent ... From Mrs. Porter's New Southern Cookery Book, 1871, page 150. | |
| La Cuisine Creole (1885) | Stewed Irish Potatoes. a Nice Breakfast Dish |
Wash, peel, and slice six potatoes; throw them for a few moments into cold, salted water, take them out in five minutes and place them in a stew pan on the fire; cover ... From La Cuisine Creole, 1885, page 90. | |
| Manual for Army Cooks (1896) | Stewed Lima Beans |
Boil a pint of shelled beans until tender, with three slices of onion, and drain. Put into a pot a piece of dripping or butter the size of an egg. When the dripping or ... From Manual for Army Cooks, 1896, page 133. | |
| The New England Cook Book (1905) | Stewed Macaroni.—Break |
the macaroni into small wash it, and put into salted hot water; cook about twenty; put in a egetable a of macaroni, sprinkle with grated cheese, bits of butter, pepper ... From The New England Cook Book, 1905, page 121. | |
| Common Sense in the Household (1871) | Stewed Macaroni—Italian Style |
Break the macaroni into inch lengths, and stew twenty minutes, or until tender. Pi-epare the sauce beforehand. Cut half a pound of beef into strips and stew half an ... From Common Sense in the Household, 1871, page 251. | |
| The Virginia House-Wife (1824) | Stewed Mushrooms |
Gather grown mushrooms, but such as are young enough to have red gills; cut off that part of the stem which grew in the earth, wash them carefully and take the skin from ... From The Virginia House-Wife, 1824, page 153. | |
| Common Sense in the Household (1871) | Stewed Mushrooms |
Choose button mushrooms of uniform size. Wipe clean and white with a wet flannel cloth, and cut off the stalks. Put into a porcelain saucepan, cover with cold water, and ... From Common Sense in the Household, 1871, page 245. | |
| The Kansas Home Cook-Book (1874) | Stewed Mushrooms |
Be sure your mushrooms are fresh; and wash them clean. Put in a stew pan half a pint of water, one ounce of butter, the juice of one lemon, a salt and pepper, then the ... From The Kansas Home Cook-Book, 1874, page 93. | |
| Mrs. Rorer's Philadelphia Cook Book (1886) | Stewed Mushrooms |
No. Peel the mushrooms, wash them in cold water and cut off the bottom of the stalks. Then put them in a porcelain; to every pint of mushrooms, add one tablespoonful of ... From Mrs. Rorer's Philadelphia Cook Book, 1886, page 299. | |
| The White House Cook Book (1887) | Stewed Mushrooms |
TIME, twenty-one minutes. Button mushrooms, salt to taste, a little butter rolled in flour, two tablespoonfuls of cream or the yolk of one egg. Choose buttons of uniform ... From The White House Cook Book, 1887, page 239. | |
| The Boston Cooking-School Cook Book (1896) | Stewed Mushrooms |
Brush one-half pound mushrooms. Remove stems, scrape, and cut in pieces. Peel caps, and break in pieces. Melt three tablespoons of butter, add mushrooms, cook two ... From The Boston Cooking-School Cook Book, 1896, page 362. | |
| Manual for Army Cooks (1896) | Stewed Mushrooms |
Select mushrooms of uniform size. Wipe them clean with a soft cloth; peel, commencing at the edge and finishing at the top; cut off the lower part of the stem; put them ... From Manual for Army Cooks, 1896, page 139. | |
| The Southern Cookbook (1912) | Stewed Mushrooms |
Choose large buttons, or small flaps, before the fringe be turned pick each one separately, and observe there is not a bad one; rub the former with a flannel and salt, ... From The Southern Cookbook: A Manual of Cooking and List of Menus, 1912, page 186. | |
| La Cuisine Creole (1885) | Stewed Mushrooms on Toast |
Pull out the stems of the mushrooms, and peel them; melt a tablespoonful of butter in a stew pan, throw into the butter a little salt, pepper, and powdered mace (if ... From La Cuisine Creole, 1885, page 96. | |
| Miss Parloa's New Cook Book and Marketing Guide (1880) | Stewed Okra |
After the ends of the pods have been cut off, wash, and put on with just enough water to prevent burning (about a to a quart of the okra) and a of Simmer gently thirty ... From Miss Parloa's New Cook Book and Marketing Guide, 1880, page 256. | |
| Mrs. Rorer's Philadelphia Cook Book (1886) | Stewed Okra with Rice |
i quart of okra i cup of rice 1/2, pound of ham i red pepper i tablespoonful of powdered i pint of white stock dry sassafras leaves i pint of tomatoes okra, and cut in ... From Mrs. Rorer's Philadelphia Cook Book, 1886, page 301. | |
| The Picayune Creole Cook Book (1901) | Stewed Okra, Creole Style |
Févi Sauté a la Créole 4 Dozen Okra. 1 Tablespoonful Butter. 83 Nice Potatoes, 1 Onion. 1 Green Pepper. 1 Clove of Garlic. Wash the okra and pare the ends. Put it in a ... From The Picayune Creole Cook Book, 1901, page 225. | |
| The Southern Cookbook (1912) | Stewed Old Peas |
Steep them in water all night, fine boilers, otherwise only half an hour; put them water enough just to and a good bit of butter, or a piece of beef or pork. Stew in the ... From The Southern Cookbook: A Manual of Cooking and List of Menus, 1912, page 183. | |
| Gulf City Cook Book (1878) | Stewed Onions |
Slice your onions; have ready in your frying-pan a tablespoonful of lard. When it is hot, put in the onions; fry a few minutes; pour in about half a cup of hot water or ... From Gulf City Cook Book, 1878, page 100. | |
| Mrs. Rorer's Philadelphia Cook Book (1886) | Stewed Onions |
the onions with cold water and remove the skins. Put them into a saucepan, cover with stock, and stew slowly, if young and two if old, or until they are very When done, ... From Mrs. Rorer's Philadelphia Cook Book, 1886, page 303. | |
| Manual for Army Cooks (1896) | Stewed Onions |
Boil and drain the onions. Prepare a sauce as follows: Melt a piece of butter the size of an egg; as soon as it bubbles stir in gradually two tablespoonfuls of flour; ... From Manual for Army Cooks, 1896, page 124. | |
| Common Sense in the Household (1871) | Stewed Onions. »{« |
Young onions always be in this way: Top, tail, and skin them, lay them in cold water half an hour or more, then put into a saucepan with hot water enough When half done, ... From Common Sense in the Household, 1871, page 228. | |
| Buckeye Cookery and Practical Housekeeping (1877) | Stewed or Fried Cabbage |
Slice down a head of cabbage, put in a stew-pan already prepared with a very little water; butter, salt and pepper; cover and stew about twenty minutes, taking care not ... From Buckeye Cookery and Practical Housekeeping, 1877, page 289. | |
| Mrs. Rorer's Philadelphia Cook Book (1886) | Stewed Parsnips |
6 good-sized parsnips scrape the parsnips, in halves and throw them in cold water for a half-hour. Then put them in a saucepan, cover with boiling water, add the boil ... From Mrs. Rorer's Philadelphia Cook Book, 1886, page 304. | |
| The White House Cook Book (1887) | Stewed Parsnips |
AFTER washing and scraping the parsnips slice them about half of an inch thick. Put them in a saucepan of boiling water containing just enough to barely cook them; add a ... From The White House Cook Book, 1887, page 225. | |
| Mrs. Porter's New Southern Cookery Book (1871) | Stewed Potatoes |
are unquestionably more nutritious and delicious to the taste when cooked raw. potatoes re-cooked become hard, tough and indigestible. The experienced and thrifty ... From Mrs. Porter's New Southern Cookery Book, 1871, page 142. | |
| Presbyterian Cook Book (1873) | Stewed Potatoes |
Boil the potatoes and cut into thin slices; make a dressing by mixing one tablespoonful of melted butter with a little flour and a cupful of cream; add the yolk of an ... From Presbyterian Cook Book, 1873, page 52. | |
| Miss Parloa's New Cook Book and Marketing Guide (1880) | Stewed Potatoes |
One quart of cold boiled potatoes, cut into little dice; one pint and a half of milk, one table-spoonful of parsley, one of flour, two of butter, Put the potatoes in the ... From Miss Parloa's New Cook Book and Marketing Guide, 1880, page 247. | |
| Mrs. Rorer's Philadelphia Cook Book (1886) | Stewed Potatoes |
six potatoes, cut them into; throw them for fifteen minutes, drain, and cover with boiling water and boil until tender; then drain off every drop of water; dredge them ... From Mrs. Rorer's Philadelphia Cook Book, 1886, page 307. | |
| Aunt Babette's Cook Book (1889) | Stewed Potatoes |
Pare and quarter, soak in cold water and put on to boil. When almost done drain off the water, add a cupful of milk, a tablespoonful of butter, a little chopped parsley ... From Aunt Babette's Cook Book: Foreign and Domestic Receipts for the Household, 1889, page 153. | |
| Aunt Babette's Cook Book (1889) | Stewed Potatoes |
Put a tablespoonful of drippings or butter in a porcelaiu-lined kettle, and when it is hot cut up an onion fine and throw it in the hot fat, and cover closely. Then put ... From Aunt Babette's Cook Book: Foreign and Domestic Receipts for the Household, 1889, page 154. | |
| Manual for Army Cooks (1896) | Stewed Potatoes |
Peel and cut into thick slices, stew in stewpan, with enough water to cover them, and add two thin slices of bacon; put on the lid and cook until potatoes are soft and ... From Manual for Army Cooks, 1896, page 269. | |
| Common Sense in the Household (1871) | Stewed Potatoes for Breakfast |
»J« Pare, quarter, and soak in Btew in enough cold salted water taking vip, and when they are breaking to pieces, drain olf half the water, and pour in a cvipful of ... From Common Sense in the Household, 1871, page 213. | |
| Aunt Babette's Cook Book (1889) | Stewed Potatoes with Onions |
Take small potatoes, pare and wash them very clean, use one onion to about ten potatoes, add butter or goose-oil (in fact any kind of drippings from roast meat will ... From Aunt Babette's Cook Book: Foreign and Domestic Receipts for the Household, 1889, page 154. | |
| Common Sense in the Household (1871) | Stewed Pumpkin |
Cut in two, extract the seeds, slice, and with cold water for an hour; put over the fire in a pot of boUing water and stew gently^ stirring often, until it breaks to pieces. From Common Sense in the Household, 1871, page 243. | |
| The Southern Cookbook (1912) | Stewed Red Cabbage |
Slice a small, or half a large red cabbage; it, and put into a saucepan, the pepper and salt, no water but what hangs about the former, and a piece of Stew till quite ... From The Southern Cookbook: A Manual of Cooking and List of Menus, 1912, page 185. | |
| Manual for Army Cooks (1896) | Stewed Rice |
Two or three ounces of dripping or butter; one pound of rice; two ounces of onion, minced(; one quart of stock, gravy, or the liquor from boiled beef; black pepper and ... From Manual for Army Cooks, 1896, page 144. | |
| The Jewish Manual (1846) | Stewed Spinach |
Scald and chop some spinach small; cut up an onion; add pepper and salt and brown sugar, ee with a little vinegar, stew all together gently; serve with poached eggs or ... From The Jewish Manual, 1846, page 121. | |
| The Creole Cookery Book (1885) | Stewed Spinach |
When the spinach is nicely picked and boiled, press it well in a cullender; then add some pepper and salt, a spoonful of fresh butter, and put it back in the skillet, ... From The Creole Cookery Book, 1885, page 104. | |
| Chinese-Japanese Cook Book (1914) | Stewed Squash |
These squash or various kinds of vegetable marrows are best simply peeled and boiled in salted water for twenty minutes, then removed and allowed to simmer in boiling ... From Chinese-Japanese Cook Book, 1914, page 105. | |
| La Cuisine Creole (1885) | Stewed Summer Squash |
Gather them while young and tender. Peel, cut them up, take out the seeds, and put them on to boil; let them cook rapidly until very tender. Drain them well in a ... From La Cuisine Creole, 1885, page 99. | |
| Mrs. Porter's New Southern Cookery Book (1871) | Stewed Tomatoes |
Select large, sound and tboroughly ripe tomatoes; scald them in hot water, and when sufficiently cool remove the skins; drain and put them a stew-pan. An iron pot lined ... From Mrs. Porter's New Southern Cookery Book, 1871, page 156. | |
| The Appledore Cook Book (1872) | Stewed Tomatoes |
Pour boiling water over half a peck of ripe tomatoes. Let them stand in it five minutes, and thea peel oflT the skins; cut them into slices, and put in a sj^w-pan with a ... From The Appledore Cook Book, 1872, page 72. | |
| Housekeeping in Old Virginia (1879) | Stewed Tomatoes |
Peel and chop tomatoes till you have a quart. Add one teacup brown sugar, one teacup butter, one teacup bread crumbs. One tablespoonful salt; one teaspoonful black ... From Housekeeping in Old Virginia, 1879, page 252. | |
| Housekeeping in Old Virginia (1879) | Stewed Tomatoes |
Scald and peel the tomatoes, chop fine, season with salt, pepper, onion, and a little sugar. Put in some pieces of buttered light bread, cut up very fine. Add a lump of ... From Housekeeping in Old Virginia, 1879, page 252. | |
| What Mrs. Fisher Knows About Old Southern Cooking (1881) | Stewed Tomatoes |
First scald the tomatoes in boiling water and then peel the skin from then cut them up in small pieces, cutting also one slice of onion fine in them; add no water; bread ... From What Mrs. Fisher Knows About Old Southern Cooking, 1881, page 75. | |
| The Creole Cookery Book (1885) | Stewed Tomatoes |
Peel the tomatoes, cut them in half, and squeeze out the seeds; then put them into a stewpan, without any water; add to them salt and cayenne pepper to your taste, 1 ... From The Creole Cookery Book, 1885, page 98. | |
| The White House Cook Book (1887) | Stewed Tomatoes |
POUR boiling water over a dozen sound ripe tomatoes; let them remain for a few moments; then peel off the skins, slice them and put them over the flre in a well-lined ... From The White House Cook Book, 1887, page 226. | |
| Aunt Babette's Cook Book (1889) | Stewed Tomatoes |
Pour boiling water over ripe tomatoes and skin them. Then cut them up and put them into an earthern or porcelain-lined stew-pan, and let them, cook slowly a few minutes. ... From Aunt Babette's Cook Book: Foreign and Domestic Receipts for the Household, 1889, page 159. | |
| Manual for Army Cooks (1896) | Stewed Tomatoes |
Peel by pouring boiling-hot water over them, when the skin will easily come off. Cut up the tomatoes, rejecting the unripe and hard parts; put them into a pot, ... From Manual for Army Cooks, 1896, page 134. | |
| Fifty-Two Sunday Dinners (1913) | Stewed Tomatoes |
To one can of hot tomatoes add two-thirds cup toasted bread crumbs. Season with salt, few drops Tobasco sauce, two tablespoons sugar, and one-fourth cup butter. Heat to ... From Fifty-Two Sunday Dinners, 1913, page 24. | |
| Bohemian-American Cook Book (1915) | Stewed Tomatoes |
rajsl'a jablíka. tomatoes in water for a moment or two, peel, cut in halves. in a saucepan a piece of good butter, add the tomatoes, pej)- per and sugar to taste and ... From Bohemian-American Cook Book, 1915, page 163. | |
| La Cuisine Creole (1885) | Stewed Tomatoes, with or Without Sugar |
Pour boiling water over six or eight large, ripe to¬ matoes, let them remain in it a few minutes to scald the skins, then take them out and skin them. Chop them up and ... From La Cuisine Creole, 1885, page 95. | |
| Gulf City Cook Book (1878) | Steweo Okra |
Wash the okra in cold water, and cut it in thin slices crosswise. To one pint of cut okra cut up one small onion, one table spoonful of flour, and fry in a frying-pan in ... From Gulf City Cook Book, 1878, page 100. | |
| The Appledore Cook Book (1872) | STfiBlled Beans |
Wash, in several waters, and put them, in a basin with • boiling water. Boil one hour. Do. notdrain them, veiy dry. Season with butter and salt. From The Appledore Cook Book, 1872, page 68. | |
| The National Cookery Book (1876) | Sticep Bakrep TOMATOES |
Cut them in slices, without removing the skin, and put about three layers in a deep pie plate. Sprinkle on each layer, pepper, salt, sugar, and cracker or bread crumbs, ... From The National Cookery Book, 1876, page 161. | |
| The Cook's Own Book (1832) | Stove or Spinach |
in two quarts of water three clean as as make two large dishes, parboil and put a cullender, to let the bitter water drip from it; let cold water run upon it for a ... From The Cook's Own Book, 1832, page 258. | |
| The International Cook Book (1906) | String Bean Noisettes |
Charlotte Russe au Cafe (2674) 3106. CHICKEN BROTH, TOMATE" Prepare a chicken broth (No. 578), pour in two gills tomato sauce (No. 1 6), boil for five minutes, divide ... From The International Cook Book, 1906, page 900. | |
| The Boston Cooking-School Cook Book (1896) | String Bean Salad |
Marinate two cups cold string beans with French Dressing. Add one teaspoon finely cut chives. Pile in centre of salad dish and arrange around base thin slices of ... From The Boston Cooking-School Cook Book, 1896, page 391. | |
| The International Cook Book (1906) | String Bean Salad |
French Pancakes with Jelly (17) 741. STRING BEAN SALAD Open a pint can string beans, suppress all the water and thoroughly dry on a cloth. Place in a salad bowl, add two ... From The International Cook Book, 1906, page 229. | |
| Mrs. Owen's Illinois Cook Book (1871) | String Beans |
Gather them while young enough to break crispy; break off both ends, and string them; break in halves, and boil in water with a salt, until tender; drain free from ... From Mrs. Owen's Illinois Cook Book, 1871, page 105. | |
| Presbyterian Cook Book (1873) | String Beans |
Get them young and crispy; break off both ends and string them; break in halves, and boil in water with a until tender; drain free from water and season with pepper; add ... From Presbyterian Cook Book, 1873, page 50. | |
| Gulf City Cook Book (1878) | String Beans |
String the beans by breaking off the ends and pulling the fibrous thread on each side. If old, it is best to break them in two, besides stringing. As they are strung, ... From Gulf City Cook Book, 1878, page 94. | |
| Mrs. Rorer's Philadelphia Cook Book (1886) | String Beans |
the blossom end of the bean, and pull it back to the string. Then pare a thin strip from the other edge of the pod. In this way only are you sure that every string is ... From Mrs. Rorer's Philadelphia Cook Book, 1886, page 280. | |
| The White House Cook Book (1887) | String Beans |
BREAK off the end that grew to the vine, drawing off at the same time the string upon the edge; repeat the same process from the other end; cut them with a sharp knife ... From The White House Cook Book, 1887, page 232. | |
| Aunt Babette's Cook Book (1889) | String Beans |
String the beans very carefully, and cut into fine short lengths; then sprinkle salt over and through them, mixing thoroughly, say to twentyfive pounds of beans, two ... From Aunt Babette's Cook Book: Foreign and Domestic Receipts for the Household, 1889, page 499. | |
| The Boston Cooking-School Cook Book (1896) | String Beans |
Remove strings, and snap or cut in one-inch pieces; wash^ and cook in boiling water from one to three hours, adding salt last half-hour of cooking. Drain, season with butter and salt., From The Boston Cooking-School Cook Book, 1896, page 343. | |
| Lowney's Cook Book, Illustrated in Colors (1907) | String Beans |
Remove all strings. Cut in inch Wash, cook in boiling water fifteen minutes. Add salt and cook until Drain, add butter, salt and pepper. A piece of salt pork cooked with ... From Lowney's Cook Book, Illustrated in Colors, 1907, page 127. | |
| Salads, Sandwiches and Chafing-Dish Dainties (1899) | String Beans a la Lyonnaise |
Melt three tablespoonfuls of butter in the blazer; add a fine -sliced onion and saut^ to a delicate brown; add a quart of string beans, cooked, a dash of pepper, a ... From Salads, Sandwiches and Chafing-Dish Dainties, 1899, page 278. | |
| The Italian Cook Book (1919) | String Beans and Squashes Saute' |
(Fagiolini e zucchini saute) Brown in butter some string beans, that have been previously half cooked in water and some raw squashes cut in cubes. Put the squashes in ... From The Italian Cook Book: The Art of Eating Well, 1919, page 74. | |
| The Italian Cook Book (1919) | String Beans in Mold |
(Sformato di fagiolini) Take one pound of string beans, seeing that they are quite tender. Cut off the ends and remove the strings. Throw them into boiling water with a ... From The Italian Cook Book: The Art of Eating Well, 1919, page 75. | |
| Aunt Babette's Cook Book (1889) | String Beans with Tomatoes |
Cut off both ends of the beans, string tnem carefully and break into pieces about an inch in length and boil in salt water. When tender drain off. this brine and add ... From Aunt Babette's Cook Book: Foreign and Domestic Receipts for the Household, 1889, page 166. | |
| The International Cook Book (1906) | String Beans, Orleannaise |
Jelly, Creme de Cocoa (678) 2231. VERMICELLI WITH MILK Place two quarts milk in an enamelled pan with half teaspoon salt, saltspoon cayenne pepper, saltspoon grated ... From The International Cook Book, 1906, page 685. | |
| The New England Cook Book (1905) | String Beans.—Remove the |
strings of the beans with a knife, and cut off both ends. Cut each bean pieces, boil tender, add butter when they are done, pepper and salt, and serve hot. Boiled ... From The New England Cook Book, 1905, page 115. | |
| Aunt Babette's Cook Book (1889) | String or Green Snap Beans |
Cutoff the tops and bottoms and "string" carefully; break the beans in pieces about an inch long and lay them in cold water, with a little salt, for ten or fifteen ... From Aunt Babette's Cook Book: Foreign and Domestic Receipts for the Household, 1889, page 165. | |
| Simple Italian Cookery (1912) | String-beans "in Fricassea" |
Cut off the ends and string some young string-beans Cook them in drain them Put them in a saucepan with some butter, parsley and chopped Be careful to add occasionally ... From Simple Italian Cookery, 1912, page 57. | |
| Simple Italian Cookery (1912) | String-beans with Tomatoes |
Take some young string-beans, cut off the ends, and string them. Wash them in cold drain, and while still wet put them into a baking-dish with some good olive-oil, some ... From Simple Italian Cookery, 1912, page 58. | |
| Rumford Complete Cook Book (1908) | Stuff and Bake Eggplant |
it for half an hour, then cut in halves, scoop out the fleshy part, chop mix its bulk of crumbs, a little onion juice, chopped parsley or any other seasoning desired; ... From Rumford Complete Cook Book, 1908, page 84. | |
| The White House Cook Book (1887) | Stuffed Baked Tomatoes |
FROM the blossom end of a dozen tomatoes— smooth, ripe and solid— cut a thin slice and with a small spoon scoop out the pulp without breaking the rind surrounding it; ... From The White House Cook Book, 1887, page 226. | |
| Salads, Sandwiches and Chafing-Dish Dainties (1899) | Stuffed Beets |
{/ Boil new beets, of even size, until tender. Set aside for some hours, or over night, covered with vinegar. "When ready to serve, rub off the skin, scoop out the ... From Salads, Sandwiches and Chafing-Dish Dainties, 1899, page 66. | |
| Common Sense in the Household (1871) | Stuffed Cabbage |
Choose for this purpose a large, firm cabbage. Take off the outer leaves, and lay in boiling water ten miniites, then in very cold. Do this several hours before you ai-e ... From Common Sense in the Household, 1871, page 219. | |
| Mrs. Rorer's Philadelphia Cook Book (1886) | Stuffed Cabbage |
For this select a nice head of Savoy cabbage. it boiling water, let stand fifteen minutes, drain, scald again and let stand Drain and shake until dry. Make the stuffing ... From Mrs. Rorer's Philadelphia Cook Book, 1886, page 284. | |
| The International Cook Book (1906) | Stuffed Cabbage |
Asparagus, Mousseline (1276) Roast Teal Duck (561) Romaine Salad (214) Mille Feuilles (594) 2995. POTAGE, ST. OUEN Remove heads and tails of six fresh smelts, cut in ... From The International Cook Book, 1906, page 900. | |
| Larkin Housewives' Cook Book (1915) | Stuffed Cabbage |
Wash a cabbage weighing about four pounds. Tie in a cloth and cook in boiling salted water until wilted. Take out and lay on a platter; turn back the leaves. Cut out the ... From Larkin Housewives' Cook Book, 1915, page 29. | |
| The Italian Cook Book (1919) | Stuffed Cabbage |
(Cavolo ripieno) Take a big cabbage, remove the hard outside cut the stem off even with the and give it half cooking in salt water. Put it upside down to drain, then ... From The Italian Cook Book: The Art of Eating Well, 1919, page 87. | |
| The International Cook Book (1906) | Stuffed Cabbage, Russian Style |
Macddoine Tartlets (602) 2723. STUFFED CABBAGE, RUSSIAN STYLE Trim stale leaves and cut off stalk of a medium cabbage, boil in plenty of water with teaspoon salt for ... From The International Cook Book, 1906, page 854. | |
| Aunt Sammy's Radio Recipes (1927) | Stuffed Celery |
Cut the celery into pieces convenient for handling. Fill the hollow of the celery stalks with cream cheese mixed with chopped pimiento, green pepper, nuts, olives, or a ... From Aunt Sammy's Radio Recipes, 1927, page 50. | |
| The Boston Cooking-School Cook Book (1896) | Stuffed Eggplant |
Cook eggplant fifteen minutes in boiling salted water to cover. Cut a slice from top, and with a spoon remove pulp, taking care not to work too closely to skin. Chop ... From The Boston Cooking-School Cook Book, 1896, page 351. | |
| Manual for Army Cooks (1896) | Stuffed Eggplant |
Take large plants, cut in two lengthwise and remove inside, leaving one-half inch thickness of peeling. Chop fine and mix well with an equal quantity of bread crumbs. ... From Manual for Army Cooks, 1896, page 150. | |
| Aunt Sammy's Radio Recipes (1927) | Stuffed Eggplant |
1 medium-sized eggplant. 1 pint finely cut cabbage. 1 tablespoon butt«r. cup chopped peanuts. 1 cup fine bread crumbs. Cut eggplant in half. as much of the white portion ... From Aunt Sammy's Radio Recipes, 1927, page 21. | |
| The International Cook Book (1906) | Stuffed Eggplant, Marseillaise |
Roast Partridge (97) Pudding, Renaissance (692) WEDNESDAY, THIRD WEEK OF SEPTEMBER 765 2514. POTAGE, JARDINIERE Cut in small square pieces one each medium carrot, white ... From The International Cook Book, 1906, page 782. | |
| The Boston Cooking-School Cook Book (1896) | Stuffed Hearts with Vegetables |
Clean and wash calves' hearts, stuff, skewer into shape, lard, season with salt and pepper, dredge with flour, and saute in pork fat, adding to fat one stalk celery, one ... From The Boston Cooking-School Cook Book, 1896, page 263. | |
| Fifty-Two Sunday Dinners (1913) | Stuffed Hearts with Vegetables |
Clean and wash three calves’ hearts; stuff and skewer into shape. Draw small strips of salt pork (lardoons) through edges of hearts. Sprinkle with salt and pepper, ... From Fifty-Two Sunday Dinners, 1913, page 105. | |
| The Italian Cook Book (1919) | Stuffed Italian Squash |
(Zucchini ripieni) For a description of the Zucchini see No. 32. To make the stuffed zucchini first cut them lengthwise in two halves and remove the interior pulp, ... From The Italian Cook Book: The Art of Eating Well, 1919, page 73. | |
| The Creole Cookery Book (1885) | Stuffed Macaroni |
Boil a chicken until the meat separates from the bones, pound the meat, and add 1 egg whole, and the yolks of 2 others, a little cinnamon, pepper, salt, and a cupful of ... From The Creole Cookery Book, 1885, page 104. | |
| The Boston Cooking-School Cook Book (1896) | Stuffed Mushrooms |
Brush twelve large mushrooms. Remove stems, chop finely, and peel caps. Melt three tablespoons butter, add one-half tablespoon finely chopped shallot and chopped stems, ... From The Boston Cooking-School Cook Book, 1896, page 364. | |
| Common Sense in the Household (1871) | Stuffed Onions |
Wash and skin very large Bermuda cold water an hour. Parboil in boiling water half an hour. Drain, and while hot extract the hearts, taking care not to break the outer ... From Common Sense in the Household, 1871, page 229. | |
| Miss Parloa's New Cook Book and Marketing Guide (1880) | Stuffed Onions |
Boil as for baking. Cut out the heart of the onions, and fill the space with any kind of cold meat, chopped fine, and highly seasoned. To each of meat add one egg and ... From Miss Parloa's New Cook Book and Marketing Guide, 1880, page 253. | |
| The Boston Cooking-School Cook Book (1896) | Stuffed Onions |
Remove skins from onions, and parboil ten minutes in boiling salted water to cover. Turn upside down to cool, and remove part of centres. Fill cavities with equal parts ... From The Boston Cooking-School Cook Book, 1896, page 354. | |
| The Italian Cook Book (1919) | Stuffed Onions |
(Cipolle ripiene) Boil six large onions for an hour. Then drain and skin. Remove the heart with the point of a knife. In the place of the heart place the stuffing made ... From The Italian Cook Book: The Art of Eating Well, 1919, page 116. | |
| Mrs. Rorer's Philadelphia Cook Book (1886) | Stuffed Potatoes |
Bake six good-sized potatoes. When done, cut the tops off, and with a spoon scoop out the potato a hot bowl. Mash fine, and add one tablespoonful of butter, a quartercup ... From Mrs. Rorer's Philadelphia Cook Book, 1886, page 312. | |
| Fifty-Two Sunday Dinners (1913) | Stuffed Potatoes |
Wash six medium-sized, smooth potatoes. Bake, and cut off a lengthwise slice from each; scoop out potato with a spoon using care that the shells are not broken. Pass ... From Fifty-Two Sunday Dinners, 1913, page 133. | |
| Bohemian-American Cook Book (1915) | Stuffed Potatoes |
Nadívané hramhory. peel medium-sized dig out a cavity in each, and the boiled or roast beef or pork, add minced salt, pepper and if necessary moisten with hot buttered ... From Bohemian-American Cook Book, 1915, page 156. | |
| The International Cook Book (1906) | Stuffed Potatoes with Anchovies |
Vanilla Buns (786) 2655. POACHED EGGS, MANAGERS Cut from raw lean bacon six thin slices and broil them for one minute on each side. Remove, cut them in half-inch pieces, ... From The International Cook Book, 1906, page 831. | |
| The Good Housekeeping Woman's Home Cook Book (1909) | Stuffed Spanish Onions |
Peel the onions under water and scoop out from the top a portion of the centen Parboil five minutes and turn upside down to drain. Make a stuffing of the chopped onion ... From The Good Housekeeping Woman's Home Cook Book, 1909, page 342. | |
| The Boston Cooking-School Cook Book (1896) | Stuffed Tomato Salad |
Prepare tomatoes same as Tomatoes Stuffed with Pineapple. Shred finely one-half a cabbage. Let stand two hours in salted water, allowing two tablespoons salt to one ... From The Boston Cooking-School Cook Book, 1896, page 396. | |
| Fifty-Two Sunday Dinners (1913) | Stuffed Tomato Salad |
Select six smooth, ripe tomatoes. Scald quickly and remove skins. Cut a slice from stem ends, scoop out pulp and chill tomato cups. Drain the pulp and add an equal ... From Fifty-Two Sunday Dinners, 1913, page 148. | |
| Aunt Sammy's Radio Recipes (1927) | Stuffed Tomato Salad |
Select large ripe tomatoes, one for each person. Peel the tomatoes, cut a round piece from the stem end, and remove enough of the pulp to leave a hollow cup. Season ... From Aunt Sammy's Radio Recipes, 1927, page 50. | |
| Gulf City Cook Book (1878) | Stuffed Tomatoes |
Select large and firm tomatoes; cut a very thin slice off the end opposite the stem; carefully take out the seeds and juice, so as not to break the tomato. Mix with the ... From Gulf City Cook Book, 1878, page 108. | |
| The Creole Cookery Book (1885) | Stuffed Tomatoes |
Take 12 large tomatoes and take out as much of the pulp and seed as you can with convenience scoop out, without injuring the form; chop up the pulp, and add to it salt, ... From The Creole Cookery Book, 1885, page 98. | |
| The Creole Cookery Book (1885) | Stuffed Tomatoes |
Scald and peel them; stuff with bread, parsley, salt, pepper and butter, well mixed together; place in pan and bake. From The Creole Cookery Book, 1885, page 100. | |
| Fifty-Two Sunday Dinners (1913) | Stuffed Tomatoes |
Select six firm, smooth tomatoes. Cut a thin slice from the blossom end. Carefully scoop out the pulp and mix it with an equal quantity of cooked corn, rice or bread ... From Fifty-Two Sunday Dinners, 1913, page 142. | |
| Larkin Housewives' Cook Book (1915) | Stufied Potatoes |
Select six smooth potatoes of uniform size, wash dean, wipe and put into hot oven to bake. When thoroughly baked, cut in halves, scoop out the inside, take care not to ... From Larkin Housewives' Cook Book, 1915, page 33. | |
| Mrs. Porter's New Southern Cookery Book (1871) | Succotash |
Tae:e one dozen ears of nice, tender corn, cut grains from the cob, and mix with them one quart of lima beans. After boiling them well in salt and water, di'ain them ... From Mrs. Porter's New Southern Cookery Book, 1871, page 154. | |
| Gulf City Cook Book (1878) | Succotash |
Boil the corn and beans in separate pots until done cut and scrape the corn from the cob, and to every measure of beans allow two of corn; mix them; season with butter, ... From Gulf City Cook Book, 1878, page 97. | |
| Housekeeping in Old Virginia (1879) | Succotash |
1 pint shelled Lima beans. 1 quart green corn, cut from the cob. 1 quart tomatoes, prepared and seasoned as for baking. Boil the com and beans together till done, then ... From Housekeeping in Old Virginia, 1879, page 254. | |
| Mrs. Rorer's Philadelphia Cook Book (1886) | Succotash |
i pint of young lima or kidney beans i pint of corn pressed from the cob ^ pint of milk or cream the beans, cover them water, add a of twenty-five add an eighth-teaspoon ... From Mrs. Rorer's Philadelphia Cook Book, 1886, page 291. | |
| The White House Cook Book (1887) | Succotash |
TAKE a pint of fresh shelled Lima beans, or any large fresh beans, put them in a pot with cold water, rather more than will cover them. Scrape the kernels from twelve ... From The White House Cook Book, 1887, page 232. | |
| Aunt Babette's Cook Book (1889) | Succotash |
Cut from the cob enough green corn to fill a pint measure; then take two-thirds of a pint of Lima beans and let them stew in just enough water or milk to cover them. ... From Aunt Babette's Cook Book: Foreign and Domestic Receipts for the Household, 1889, page 167. | |
| Manual for Army Cooks (1896) | Succotash |
Succotash is made with green corn and beans, the proportion being two-thirds corn to one-third beans. String beans may be used. Cut the corn from the cob and shell the ... From Manual for Army Cooks, 1896, page 135. | |
| Fifty-Two Sunday Dinners (1913) | Succotash |
Shell lima beans, wash and cover with boiling water; heat to boiling point and drain; throw away water and rinse beans, drain again. Cook in boiling, salted water until ... From Fifty-Two Sunday Dinners, 1913, page 118. | |
| Mrs. Owen's Illinois Cook Book (1871) | Succotash, or Corn and Beans |
If old beans are used, they must be soaked night, and parboiled in two waters before putting in the pork. The corn should be added to the beans and pork about fifteen ... From Mrs. Owen's Illinois Cook Book, 1871, page 105. | |
| La Cuisine Creole (1885) | Succotash, or Corn and Beans Mixed |
Boil for half an hour two pints of green shelled beans, or the same amount of string beans; then pour off the water, cut the corn from two dozen ears, put it in the pot ... From La Cuisine Creole, 1885, page 93. | |
| The Boston Cooking-School Cook Book (1896) | Sugared Beets |
4 hot boiled beets 1}^ tablespoons sugar Cut beets in one-fourth inch slices, add butter, sugar, and salt; reheat for serving. From The Boston Cooking-School Cook Book, 1896, page 344. | |
| The Boston Cooking-School Cook Book (1896) | Sugared Popped Corn |
2 quarts popped com 2 cups brown sugar 2 tablespoons butter ]4, cup water Put butter in saucepan, and when melted add sugar and water. Bring to boiling-point, and let ... From The Boston Cooking-School Cook Book, 1896, page 619. | |
| Mrs. Owen's Illinois Cook Book (1871) | Summer Squash |
Squashes to be tit to eat, must be fresh, if they are not, the outside will be crisp when cut with the nail. Cut them in small pieces, and if not very tender, pare off ... From Mrs. Owen's Illinois Cook Book, 1871, page 113. | |
| Mrs. Rorer's Philadelphia Cook Book (1886) | Summer Squash |
cut in slices three summer squashes, remove the seeds and cut the slices in squares. Put them into a saucepan, cover with boiling water, add a teaspoonful of salt and ... From Mrs. Rorer's Philadelphia Cook Book, 1886, page 316. | |
| Common Sense in the Household (1871) | Summer Squash or Cymbling |
There are many varieties of this vegetable, but the general rules for cooking them are the same. Unless they are extremely tender, it is best to pare them, cutting away ... From Common Sense in the Household, 1871, page 242. | |
| Housekeeping in Old Virginia (1879) | Superior Rice Waffles |
1 cup boiled rice, beaten into the flour. 1 light teaspoonful soda. Make into a batter with buttermilk. Bake quickly in waffle irons. Batter made as above and baked on a ... From Housekeeping in Old Virginia, 1879, page 57. | |
| La Cuisine Creole (1885) | Superior Tomato Catsup |
Get a bushel of ripe tomatoes, scald them until they are soft enough to squeeze through a sieve. When strained, add to the pulp a pint and a half of salt, four ... From La Cuisine Creole, 1885, page 110. | |
| The Boston Cooking-School Cook Book (1896) | Susie's Spider Corn Cake |
1^ cups com meal 1 teaspoon salt 2 cups sour milk 2 eggs 1 teaspoon soda 2 tablespoons butter Mix soda, salt, and corn meal; gradually add eggs well beaten and milk. ... From The Boston Cooking-School Cook Book, 1896, page 112. | |
| Buckeye Cookery and Practical Housekeeping (1877) | Sweer Pickiep Beets |
Boil them in a porcelain kettle till quite soft, when cool cut lengthwise to size of a medium cucumber; boil equal parts vinegar and sugar with half a tablespoon ground ... From Buckeye Cookery and Practical Housekeeping, 1877, page 236. | |
| Chinese-Japanese Cook Book (1914) | Sweet and Sour Cabbage |
Cut a small, hard cabbage very fine. Place in frying pan one tablespoonful of goma oil, and when it is boiling hot throw in the shredded Sprinkle with salt, and fry, ... From Chinese-Japanese Cook Book, 1914, page 106. | |
| The Creole Cookery Book (1885) | Sweet Corn Bread |
A pint of cornmeal, 4 pint of milk, 4 pint of molasses, 1 tablespoonful of butter, 1 tablespoonful of powdered ginger, and 2 eggs; beat the. eggs light, and add the ... From The Creole Cookery Book, 1885, page 114. | |
| The Corn Cook Book (1918) | Sweet Corn Bread |
l-)4 cups ^ cup J4 cup 1 cup ]?. cup sugar and Add sugar and add milk and batter the e^gs thick and carefully into Turn into well buttcrc-d shallow pan, in a hot ... From The Corn Cook Book, 1918, page 24. | |
| Fifty-Two Sunday Dinners (1913) | Sweet Corn New England Style |
Chop one can of corn or two cups of green corn fine. Add three eggs slightly beaten, one-half tablespoon sugar, one teaspoon salt, one-eighth teaspoon pepper, one ... From Fifty-Two Sunday Dinners, 1913, page 158. | |
| The International Cook Book (1906) | Sweet Fried Potatoes, German Style |
Almond Cakes (1915) 3037. POACHED EGGS, NORMANDIE Mix in a saucepan one and a half tablespoons melted butter with two tablespoons flour, pour in one and a half gills ... From The International Cook Book, 1906, page 900. | |
| Foods That Will Win the War and How to Cook Them (1918) | Sweet Milk Corn Bread |
2 cups sweet milk (whole or skim ) 1 egg Mix dry ingredients. Add milk, well-beaten egg, and melted fat. Bake in shallow pan for about 30 minutes. From Foods That Will Win the War and How to Cook Them, 1918, page 28. | |
| The Creole Cookery Book (1885) | Sweet Pickle Tomatoes |
Peel the tomatoes and put 1 lb. of brown sugar to 2 Ibs. of tomatoes; sprinkle it on, and let it stand 2 hours; boil them till the scum ceases to rise, skimming it off ... From The Creole Cookery Book, 1885, page 225. | |
| The Boston Cooking-School Cook Book (1896) | Sweet Potato Balls |
To two cups hot riced sweet potatoes add three tablespoons butter, one-half teaspoon salt, few grains pepper, and one beaten egg. Shape in small balls, roll in flour, ... From The Boston Cooking-School Cook Book, 1896, page 380. | |
| Mrs. Rorer's Philadelphia Cook Book (1886) | Sweet Potato Bread |
i quart of flour i pint of warm water 4 roasted sweet potatoes i cup of yeast or half a Put the water into a bread pan or large bowl, add the butter, salt, yeast and ... From Mrs. Rorer's Philadelphia Cook Book, 1886, page 333. | |
| The Creole Cookery Book (1885) | Sweet Potato Buns |
Boil and mash 2 nice potatoes; rub in as much flour as will make it like bread; add nutmeg and sugar to your taste, with 1 tablespoonful of good yeast; when it has ... From The Creole Cookery Book, 1885, page 123. | |
| The Virginia House-Wife (1824) | Sweet Potato Buns. ! |
Boil and mash a potato, rub intoitasmuch — | flour as will make it like bread, add spice and sugar to your taste, with a spoonful of yeast; when it has risen well, work ... From The Virginia House-Wife, 1824, page 188. | |
| Mrs. Owen's Illinois Cook Book (1871) | Sweet Potato Custard |
One pound potatoes mashed and sifted fine, A small cupful of cream, One-fourth pound butter, Nutmeg and lemon to the If you have no cream put half a pound of butter. ... From Mrs. Owen's Illinois Cook Book, 1871, page 268. | |
| Mrs. Rorer's Philadelphia Cook Book (1886) | Sweet Potato Custard |
2 good-sized sweet potatoes A piece of butter the size 2 tablespoon fuls of brandy, of a walnut if you use liquor Wash the potatoes and parboil them, then stand away ... From Mrs. Rorer's Philadelphia Cook Book, 1886, page 397. | |
| Housekeeping in Old Virginia (1879) | Sweet Potato Pie |
One pint potatoes, boiled and mashed with a teacup sweet milk, and run through a colander. Beat separately four eggs; cream one teacup butter with one of sugar. Beat in ... From Housekeeping in Old Virginia, 1879, page 419. | |
| What Mrs. Fisher Knows About Old Southern Cooking (1881) | Sweet Potato Pie |
Two pounds of potatoes will make two pies. the potatoes soft; peel and mash fine through a cullender while hot; one tablespoonful of butter to be mashed in with the ... From What Mrs. Fisher Knows About Old Southern Cooking, 1881, page 32. | |
| The White House Cook Book (1887) | Sweet Potato Pie |
ONE pound of steamed sweet potatoes finely mashed, two cups sugar, one cup cream, one-half cup butter, three well-beaten eggs, flavor with lemon or nutmeg and bake in pastry shell. Fine. From The White House Cook Book, 1887, page 371. | |
| Aunt Sammy's Radio Recipes (1927) | Sweet Potato Pie |
13^ boiled, riced, sweet potatoes. \yi cups milk. Yi teaspoon ginger. Mix the ingredients in the order given. Line a pie pan with pastry and bake until light brown. Pour ... From Aunt Sammy's Radio Recipes, 1927, page 70. | |
| Miss Parloa's New Cook Book and Marketing Guide (1880) | Sweet Potato Pies |
^.toes are dry and mealy, take a quart they have be pared, boiled and mashed, a quart of milk, four eggs, salt, nutmeg, cinnamon and sugar to taste. the same as squash ... From Miss Parloa's New Cook Book and Marketing Guide, 1880, page 262. | |
| Seventy-Five Receipts for Pastry, Cakes, and Sweetmeats (1828) | Sweet Potato Pudding |
A quarter of a pound of boiled sweet potato. A quarter of a pound of fresh butter. A glass of mixed wine and brandy. A half-glass of rose-water. A tea-spoonful of mixed ... From Seventy-Five Receipts for Pastry, Cakes, and Sweetmeats, 1828, page 33. | |
| The Good Housekeeper (1841) | Sweet Potato Pudding |
Boil the potatoes and mash them very smooth. To two cups full of potato add one cup of sugar, one of butter, one glass of wine, five eggs, one nutmeg and the grated rind ... From The Good Housekeeper, 1841, page 80. | |
| The Kansas Home Cook-Book (1874) | Sweet Potato Pudding |
To a potato weighing two pounds, allow a pound of gill sweet milk (or cream is better), one grated nutmeg, a little lemon peel, and four eggs. Boil the potato till ... From The Kansas Home Cook-Book, 1874, page 217. | |
| Housekeeping in Old Virginia (1879) | Sweet Potato Pudding |
1 quart grated sweet potatoes. 1 cupful flour. 1 quart milk. Bake slowly in a pan. Serve with sauce. — Mrs. G. A. JB, From Housekeeping in Old Virginia, 1879, page 402. | |
| Housekeeping in Old Virginia (1879) | Sweet Potato Pudding |
Grate three or four large sweet potatoes and put them immediately in three pints of sweet milk to prevent them from turning dark. Beat six eggs light, add four ounces ... From Housekeeping in Old Virginia, 1879, page 402. | |
| Housekeeping in Old Virginia (1879) | Sweet Potato Pudding |
Boil one and a lialf pounds potatoes very tender. Add half a pound butter, and rub both together through a sieve. Then add a small cupful milk, six eggs, one and a half ... From Housekeeping in Old Virginia, 1879, page 403. | |
| La Cuisine Creole (1885) | Sweet Potato Pudding |
Take one pound or a pint of hot boiled sweet potato, pass it hot through a sieve—the finer the better. To this add six eggs well beaten, three-fourths of a pound of ... From La Cuisine Creole, 1885, page 206. | |
| The Creole Cookery Book (1885) | Sweet Potato Pudding |
Boil 1 1b. of sweet potatoes very tender, and press them while hot through a grater (the finer the better); to this —_—__ eo P| add 6 eggs well beaten, # lb. of fine ... From The Creole Cookery Book, 1885, page 196. | |
| Mrs. Rorer's Philadelphia Cook Book (1886) | Sweet Potato Pudding |
y2 pound of sweet potatoes J^ pound of sugar Juice and rind of one orange i even teaspoonful of cinnamon the potatoes and grate sugar to a cream. the eggs, whites and ... From Mrs. Rorer's Philadelphia Cook Book, 1886, page 411. | |
| Aunt Babette's Cook Book (1889) | Sweet Potato Pudding |
■ Boil one pound of sweet potatoes, let them get perfectly cold before grating them. In the meantime cream a heaping tablespoonf ul of butter and two tablespoonf uls of ... From Aunt Babette's Cook Book: Foreign and Domestic Receipts for the Household, 1889, page 277. | |
| The Dixie Cook-Book (1883) | Sweet Potato Pupping |
Wash and simmer gently half a pound sweet potatoes; when half done take out, peel, and when cold grate them. Stir toa eream a scant cup butter and six table-spoons sugar ... From The Dixie Cook-Book, 1883, page 243. | |
| Housekeeping in Old Virginia (1879) | Sweet Potato Roll |
Prepare pastry as for cherry roll. Spread it out, and cover it with layers of boiled sweet potatoes, thoroughly mashed. Pour over it melted butter and sugar, highly ... From Housekeeping in Old Virginia, 1879, page 380. | |
| The International Cook Book (1906) | Sweet Potato Souffles |
1154. LOBSTER CUTLETS, RAVIGOTE Prepare a lobster force meat (No. 201), divide the force into twelve equal parts; lightly roll in flour and give them nice cutlet forms, ... From The International Cook Book, 1906, page 351. | |
| The Good Housekeeping Woman's Home Cook Book (1909) | Sweet Potato Stew |
Cut a pound of round steak into small pieces, put into a granite ware saucepan, cover with hot water and place on the stove. When about to boil, remove the cover and ... From The Good Housekeeping Woman's Home Cook Book, 1909, page 220. | |
| The Creole Cookery Book (1885) | Sweet Potato Waffles |
‘Two tablespoonfuls of mashed sweet potato, 1 of butter, 1 of sugar, 1 pint of milk, 4 tablespoonfuls of wheat flour; mix all well together, and bake in a waffle iron. From The Creole Cookery Book, 1885, page 119. | |
| La Cuisine Creole (1885) | Sweet Potatoes |
Are good baked plain in their skins; or boiled, peeled and sliced, served with butter; or boiled, and then sliced in a pan, butter and sugar thrown over them, and baked ... From La Cuisine Creole, 1885, page 91. | |
| The Creole Cookery Book (1885) | Sweet Potatoes |
Among the various ways of dressing sweet potatoes, that which appears most popular is to bake them twice. You may put 2 or 3 platefuls at once into the oven; bake them ... From The Creole Cookery Book, 1885, page 96. | |
| The White House Cook Book (1887) | Sweet Potatoes |
BOILED, steamed and baked the same as Irish potatoes; generally cooked with their jackets on. Cold sweet potatoes may be cut in slices across or lengthwise, and fried as ... From The White House Cook Book, 1887, page 220. | |
| Camp Cookery (1910) | Sweet Potatoes |
1 qt.=l3^ lbs. 1 qt.=y2 lb. fiitch=:5-8 lbs., average. lbs,, average. 1 belly:=20 lbs., average. 1 lb.=l 1 ib.=:4%x2y2x2y2 in. 1 Ib.=:6x3x3 in.=4 doz. 10 medium or 8 ... From Camp Cookery, 1910, page 163. | |
| Catering for Special Occasions, with Menus and Recipes (1911) | Sweet Potatoes a La Bement |
Pare sweet potatoes and cut in one-third-inch slices lengthwise. Parboil ten minutes in boiling salted water to cover, drain, and saute in butter. Remove to a hot ... From Catering for Special Occasions, with Menus and Recipes, 1911, page 174. | |
| The Boston Cooking-School Cook Book (1896) | Sweet Potatoes au Gratin |
Cut five medium-sized cold boiled sweet potatoes in onethird inch slices. Put a layer in buttered baking-dish, sprinkle with salt, pepper, and three tablespoons brown ... From The Boston Cooking-School Cook Book, 1896, page 380. | |
| Directions for Cookery, in Its Various Branches (1837) | Sweet Potatoes Boiled |
If among your sweet potatoes there should be any that are very large and thick, split them, and cut them in four, that they may not require longer time to cook than the ... From Directions for Cookery, in Its Various Branches, 1837, page 188. | |
| The Boston Cooking-School Cook Book (1896) | Sweet Potatoes en Brochettte |
Wash and pare potatoes, and cut in one-third inch slices. Arrange on skewers in groups of three or four, parboil six minutes, and drain. Brush over with melted butter, ... From The Boston Cooking-School Cook Book, 1896, page 380. | |
| The International Cook Book (1906) | Sweet Potatoes in Cream |
1165. FRIED EGGS, ROBINSON Remove the gall from six chicken livers and cut them into small squares. Heat a light tablespoon butter in a frying pan. Season with two ... From The International Cook Book, 1906, page 354. | |
| The Boston Cooking-School Cook Book (1896) | Sweet Potatoes, Georgian Style |
Season mashed boiled sweet potatoes with butter, salt, pepper, and Sherry wine. Moisten with cream, and beat five minutes. Put in a buttered baking-dish, leaving a rough ... From The Boston Cooking-School Cook Book, 1896, page 380. | |
| The Boston Cooking-School Cook Book (1896) | Sweet Potatoes, Southern Style |
Bake six medium-sized sweet potatoes, remove from oven, cut in halves lengthwise, and scoop out inside. Mash, add two tablespoons butter, and cream to moisten. Season ... From The Boston Cooking-School Cook Book, 1896, page 379. | |
| Fifty-Two Sunday Dinners (1913) | Sweet Potatoes, Southern Style |
Peel cold, boiled sweet potatoes and cut lengthwise in slices onehalf inch thick. Arrange in layers in a well-greased quart baking dish. Cover each layer generously with ... From Fifty-Two Sunday Dinners, 1913, page 40. | |
| Common Sense in the Household (1871) | Sweet Tomato |
( Ye^y good.) J^ 7 lbs. ripe tomatoes, peeled and sliced. 3^ " 1 oz. cinnamon and mace mixed. 1 " 1 quart of vinegar. Mix all together and stew hour. From Common Sense in the Household, 1871, page 488. | |
| Housekeeping in Old Virginia (1879) | Sweet Tomato Pichle |
Slice one gallon green tomatoes, and put a handful salt to each layer of tomatoes. Let them stand twelve hours, then drain off the liquor, and add to them two green ... From Housekeeping in Old Virginia, 1879, page 280. | |
| Housekeeping in Old Virginia (1879) | Sweet Tomato Pickle |
Peel small tomatoes with a sharp knife; scald in strong ginger tea until clear. To four pounds tomatoes, two pounds sugar, not quite one quart vinegar; cinnamon, mace, ... From Housekeeping in Old Virginia, 1879, page 280. | |
| Housekeeping in Old Virginia (1879) | Sweet Tomato Pickle |
Boil green tomatoes in strong ginger tea for ten minutes. Then take out, and to every two pounds add one quart of vinegar, one pound sugar, cinnamon, cloves and mace to ... From Housekeeping in Old Virginia, 1879, page 280. | |
| Miss Parloa's New Cook Book and Marketing Guide (1880) | Sweet Tomato Pickle |
One peck of green tomatoes and six large onions, sliced. Sprinkle with one of let them In the morning Add to the tomatoes two quarts of water and one quart of vinegar. ... From Miss Parloa's New Cook Book and Marketing Guide, 1880, page 347. | |
| Lowney's Cook Book, Illustrated in Colors (1907) | Sweet Tomato Pickle |
4 quarts green tomatoes 4 sliced onions 2 pounds brown sugar ^ cup salt 1 tablespoon each of clove, musJ teaspoon cayenne tard, and cinnamon Slice tomatoes, add onions ... From Lowney's Cook Book, Illustrated in Colors, 1907, page 355. | |
| Mrs. Owen's Illinois Cook Book (1871) | Sweet Tomato Pickles |
One pint of sugar to one quart of vinegar, one teaspoonful cinnamon, and one teaspoonful green tomatoes over night, and salt between each layer until all are in. Lay a ... From Mrs. Owen's Illinois Cook Book, 1871, page 324. | |
| The International Cook Book (1906) | Sweet-Corn Fritters |
564. SHIRRED EGGS Lightly butter six shirred-egg dishes with one tablespoon butter; carefully crack two fresh eggs into each dish. Season with a light teaspoon salt and ... From The International Cook Book, 1906, page 174. | |
| Gulf City Cook Book (1878) | Sweet-potato Corn-bread |
of cornmeal, a half pint of milk, half a pound of sweet-potatoes, half a pound of butter, one pound of brown sugar, and eight eggs. Boil and mash the potatoes; rub tl e ... From Gulf City Cook Book, 1878, page 126. | |
| Common Sense in the Household (1871) | Sweet-Potato Pie |
(No. 2). »J* 1 lb. mealy sweet potatoes. The firm yellow ones are best. I" " 1 tablespoonful cinnamon. 4 eggs—whites and yolks beaten sepai'ately. 1 lemon, juice and ... From Common Sense in the Household, 1871, page 360. | |
| Gulf City Cook Book (1878) | Sweet-potato Pie |
of potatoes boiled and rubbed smooth, pound of sugar, a small cup of cream, one fourth pound of butter, four eggs; nutmeg and lemon to suit the taste; bake in a crust. ... From Gulf City Cook Book, 1878, page 156. | |
| The Virginia House-Wife (1824) | Sweet-potato Pudding |
Boil one pound of sweet potatos very tender, rub them while hot through a colander, add six eggs, well beaten, three quarters of a pound of powdered sugar, three ... From The Virginia House-Wife, 1824, page 161. | |
| Gulf City Cook Book (1878) | Sweet-potato Pudding |
Two tea-cupfuls of grated sweet-potatoes, one cup of butter, one cup of brown sugar, one cup of cream, one wineglass of wine and brandy mixed, one wine-glass of ... From Gulf City Cook Book, 1878, page 179. | |
| The White House Cook Book (1887) | Sweet-potato Pudding |
To A large sweet potato, weighing two pounds, allow half a pound of sugar, half a pound of butter, one gill of sweet cream, one gill of strong wine or brandy, one grated ... From The White House Cook Book, 1887, page 448. | |
| Gulf City Cook Book (1878) | Sweet-potato Waffles |
Two table-spoonfuls of mashed potatoes, one of butter, one of sugar, four of flour, a pint of milk, and a tea-spoonful of salt, well beaten together. Bake in waffle-irons. From Gulf City Cook Book, 1878, page 123. | |
| Mrs. Rorer's Philadelphia Cook Book (1886) | Swelled Potatoes |
Pare the potatoes, and cut in slices about the sixteenth of an inch in thickness; then dry them on a towel. soak in cold water. Have ready two pans of hot lard, one a ... From Mrs. Rorer's Philadelphia Cook Book, 1886, page 311. | |
| Buckeye Cookery and Practical Housekeeping (1877) | Swweetbreads with Tomatoes |
Slice two quarts of ripe tomatoes, and stew until they break; strain through a sieve into a sauce-pan, and add four or five sweetbreads that have been well trimmed and ... From Buckeye Cookery and Practical Housekeeping, 1877, page 182. | |
| The Jewish Manual (1846) | The French Way of Dressing Spinach |
Wash and boil till tender, then squeeze and strain it; press it in a towel till almost dry; put it on a board, and chop it as finely as possible; then return it to the ... From The Jewish Manual, 1846, page 121. | |
| Rumford Complete Cook Book (1908) | The Preparation and Cooking of Vegetables |
THE usual method of in a quantity of is afterwards thrown away, is not to be recommended, as it means the loss of much valuable saline matter as as Where the cooking ... From Rumford Complete Cook Book, 1908, page 83. | |
| The Picayune Creole Cook Book (1901) | The Vegetable Pear, or ‘Mirliton,” |
as the Creoles have named this vegetable, belongs to the gourd family. It is known to botanists usually as the “One-Seeded Cucumber.” Like almost all the gourds, the ... From The Picayune Creole Cook Book, 1901, page 244. | |
| Fifty-Two Sunday Dinners (1913) | Thin Corn Bread |
84 cup yellow corn meal. 34 teaspoon salt. 144 cups flour. 1 cup thin cream. 2 tablespoons sugar. 1 egg well beaten. 5 teaspoons baking powder. 2 tablespoons Cottolene. ... From Fifty-Two Sunday Dinners, 1913, page 99. | |
| Miss Parloa's New Cook Book and Marketing Guide (1880) | Thin Corn Cake |
One cupful of Indian meal, one-fourth of a teaspoonful of salt, butter the size of an egg, one cupful and a half of boiling water, one teaspoonful of sugar. Pour the ... From Miss Parloa's New Cook Book and Marketing Guide, 1880, page 368. | |
| The Corn Cook Book (1918) | Thin Corn Cake |
1 cup yellow corn meal Y4 cup 1 tgg 1 cup 1 cup Mix in order given and bake in a well shallow, square pan, spreading the enough to half fill the pan. From The Corn Cook Book, 1918, page 27. | |
| The Picayune Creole Cook Book (1901) | Thyme, Parsley, Bay Leaf, Onions |
Boil the Crabs according to recipe. Cut off the claws and crack and cut the Crabs into quarters as for stewing. Season well with pepper and salt. Have ready a pint of ... From The Picayune Creole Cook Book, 1901, page 78. | |
| The White House Cook Book (1887) | Timbale of Macaroni |
BREAK in very short lengths small macaroni (vermicelli, spaghetti, tagliarini). Let it be rather overdone; dress it with butter and grated cheese; then work into it one ... From The White House Cook Book, 1887, page 241. | |
| The International Cook Book (1906) | Timbales of Macaroni |
Cauliflower, Hollandaise (853) Roast Capon (378) Escarole Salad (100) Cold Maraschino Pudding (1772) 1929. CHICKEN OKRA, TURQUE Singe, draw and bone a small, tender ... From The International Cook Book, 1906, page 590. | |
| Aunt Babette's Cook Book (1889) | Time-table Fok Vegetables |
PEAS, potatoes, asparagus, corn, summer squash, tomatoes, rice, spinach, half an hour. Young beets, young turnips, young carrots and parsnips, baked potatoes (sweet and ... From Aunt Babette's Cook Book: Foreign and Domestic Receipts for the Household, 1889, page 151. | |
| The New England Cook Book, or Young Housekeeper's Guide (1836) | To Bake Beans |
Pick over the beans, wash, and in a pot water enough to cover them, hang over the where just lukewarm. When they begin to grow soft, stew them over a hot fire several ... From The New England Cook Book, or Young Housekeeper's Guide, 1836, page 40. | |
| Gulf City Cook Book (1878) | To Bake Dry Beans |
Soak them over night in cold water; put them to in enough of cold water to cover them well; boil two off the water, and put in a dish to bake; place in the center of the ... From Gulf City Cook Book, 1878, page 95. | |
| Housekeeping in Old Virginia (1879) | To Bake Onions |
Boil six onions in water, or milk and water with a seasoning of pepper and salt. When done enough to mash, take them off, mash them with butter, grate bread crumbs over ... From Housekeeping in Old Virginia, 1879, page 247. | |
| Mrs. Owen's Illinois Cook Book (1871) | To Bake Tomatoes |
Season them with salt and pepper; flour them over, put them in a deep plate with a little butter, and bake in a stove. From Mrs. Owen's Illinois Cook Book, 1871, page 109. | |
| The Creole Cookery Book (1885) | To Bake Tomatoes |
Scald and peel about a dozen or more fine, ripe tomatoes, butter a shallow baking dish, and put in the finest, without breaking them, and not quite touching; fill up the ... From The Creole Cookery Book, 1885, page 99. | |
| The Creole Cookery Book (1885) | To Boil a Cauliflower |
Let it lie a short time in salt and water, then put it into boiling water, with a handful of salt; keep the pot uncovered, and skim the water well. A small cauliflower ... From The Creole Cookery Book, 1885, page 104. | |
| Mrs. Putnam's Receipt Book; and Young Housekeeper's Assistant (1849) | To Boil Asparagus |
Peal the tough skin off the white part, and tie it up in small bunches; put it into boiling water, and boil it twenty minutes. Dish it on some slices of buttered toast; ... From Mrs. Putnam's Receipt Book; and Young Housekeeper's Assistant, 1849, page 86. | |
| Housekeeping in Old Virginia (1879) | To Boil Beets |
Wash them. Do not break or cut the roots. Leave an inch of the tops, so that the color and juice cannot escape. Boil hard for two hours. When tender, slice them, ... From Housekeeping in Old Virginia, 1879, page 247. | |
| Housekeeping in Old Virginia (1879) | To Boil Dried Lima, or other Beans |
Soak overnight. Next morning, soak in fresh water till two hours before dinner, when boil steadily in a covered saucepan two hours. Drain and add a large spoonful fresh ... From Housekeeping in Old Virginia, 1879, page 262. | |
| Housekeeping in Old Virginia (1879) | To Boil Dried Peas |
Soak in boiling water the night before. Then next day parboil and drain. Put in fresh water with a piece of middling or ham, and boil till tender. — Mrs. Col. Wi From Housekeeping in Old Virginia, 1879, page 262. | |
| The Virginia House-Wife (1824) | To Boil Ducks with Onion Sauce |
Scald and draw your ducks, put them in warm water for a few minutes, then take them out.and put them in an earthen pot; pour over them a pint of boiling milk, and let ... From The Virginia House-Wife, 1824, page 95. | |
| Housekeeping in Old Virginia (1879) | To Boil Green Corn |
Strip off the outer shucks, leaving only the thin white ones. Cut off the ends. Throw into boiling water. Boil an hour. 242 CORN PUDDING COEN FRITTERS. Strip off tlie ... From Housekeeping in Old Virginia, 1879, page 249. | |
| Housekeeping in Old Virginia (1879) | To Boil Green Peas |
Early in the morning, either buy the peas from market or have them gathered in your garden, while the dew is on them. Shell and lay in cold water till half an hour ... From Housekeeping in Old Virginia, 1879, page 246. | |
| Housekeeping in Old Virginia (1879) | To Boil Irish Potatoes |
Old potatoes must be nicely peeled and dropped in boiling water, covered with a lid and boiled hard half an hour. Then drain off the water and set by the fire. This ... From Housekeeping in Old Virginia, 1879, page 254. | |
| The White House Cook Book (1887) | To Boil New Potatoes |
Do NOT have the potatoes dug long before they are dressed, as they are never good when they have been out of the ground for some time. Well wash them, rub off the skins ... From The White House Cook Book, 1887, page 214. | |
| Gulf City Cook Book (1878) | To Boil Okra |
Okra should be young and tender. Cut off the stems and the tip of the small end; boil till tender, but not long enough to cause it to fall to pieces; pour over melted ... From Gulf City Cook Book, 1878, page 100. | |
| Directions for Cookery, in Its Various Branches (1837) | To Boil Onion S^ |
Take off the tops and tails, and the thin outer skin; but no more lest the onions should go to on the bottom of a pan which is broad enough to contain them without ... From Directions for Cookery, in Its Various Branches, 1837, page 200. | |
| Mrs. Owen's Illinois Cook Book (1871) | To Boil Onions |
Take off the tops and tails and peel them; put on water sufficient to cover them; throw in a little salt; till perfectly done; then pour off the water and throw in a ... From Mrs. Owen's Illinois Cook Book, 1871, page 118. | |
| Mrs. Putnam's Receipt Book; and Young Housekeeper's Assistant (1849) | To Boil Peas |
Peas should be well picked over, but not washed, as in washing them that little sweet stem that connects the pea to the pod is lost; put them into boiling water, and ... From Mrs. Putnam's Receipt Book; and Young Housekeeper's Assistant, 1849, page 85. | |
| The Kansas Home Cook-Book (1874) | To Boil Peas |
be well picked over, but not washed, as, in washing them, that little sweet stem that connects the pea to the pod, is lost. Put them boiling water, and boil them thirty; ... From The Kansas Home Cook-Book, 1874, page 92. | |
| Directions for Cookery, in Its Various Branches (1837) | To Boil Potatoes |
Potatoes that are boiled together, should be as nearly as possible of the same size. Wash, but do not pare them. Put them into a pot with water enough to cover them ... From Directions for Cookery, in Its Various Branches, 1837, page 185. | |
| Mrs. Putnam's Receipt Book; and Young Housekeeper's Assistant (1849) | To Boil Potatoes |
Peat them, lay them into cold water two or three hours before you cook them; put them into boiling water and boil them half an hour; then drain off the water, sprinkle, ... From Mrs. Putnam's Receipt Book; and Young Housekeeper's Assistant, 1849, page 83. | |
| The Southern Cookbook (1912) | To Boil Potatoes |
Set them on the fire, unpared, in cold water; half boil, then throw some in, and a pint of cold and let them boil near done. off the water, and put a clean cloth over ... From The Southern Cookbook: A Manual of Cooking and List of Menus, 1912, page 184. | |
| Jewish Cookery Book, on Principles of Economy (1871) | To Boil Potatoes in the Skin.—take Some |
good sized ones, wash them well, cut a piece off the top, and take out the eyes; set them on in cold water, with a handful of salt; boil gently for half an hour; strain ... From Jewish Cookery Book, on Principles of Economy, 1871, page 160. | |
| Manual for Army Cooks (1896) | To Boil Potatoes with Their Jacxets on |
After washing, place in camp kettle and pour on boiling water. Boil slowly until a fork will pierce MANUAI; FOR ARMY COOKS. them with ease. Serve thus, or peel while ... From Manual for Army Cooks, 1896, page 268. | |
| Mrs. Putnam's Receipt Book; and Young Housekeeper's Assistant (1849) | To Boil Rice |
Wash clean two cupsful of rice, put it into a pot with two quarts of water, and boil it quite tender; turn it into a cullender to drain, but do not stir it. Let it stand ... From Mrs. Putnam's Receipt Book; and Young Housekeeper's Assistant, 1849, page 88. | |
| Gulf City Cook Book (1878) | To Boil Rice |
Wash one pint of rice, and put in one and one half pints of boiling water, with one tea-spoonful of When this boils up two or three times, set back where it will boil ... From Gulf City Cook Book, 1878, page 105. | |
| The White House Cook Book (1887) | To Boil Rice |
PICK over the rice carefully, wash it in warm water, rubbing it between the hands, rinsing it in several waters, then let it remain in cold water until ready to be ... From The White House Cook Book, 1887, page 224. | |
| Housekeeping in Old Virginia (1879) | To Boil Sweet Potatoes |
Boil large, smooth, potatoes till quite done. Peel and slice lengthwise. Pour melted butter over them. Some persons like a dressing of pepper, salt, butter, and cream. ... From Housekeeping in Old Virginia, 1879, page 256. | |
| Larkin Housewives' Cook Book (1915) | To BoQ Cabbage |
Cut a small head of cabbage into four parts, cutting down through the stalk. Soak for half an hour in a pan of cold water to which has been added a tablespoon of ... From Larkin Housewives' Cook Book, 1915, page 35. | |
| The National Cookery Book (1876) | To Broi MusHRooms |
Choose for this purp the large mushrooms, pic! peel them Take off the stems, and boil them in a or mill; plac th \ nan ire folding | this befor fi id rm it frequently, 1 ... From The National Cookery Book, 1876, page 162. | |
| The White House Cook Book (1887) | To Can Corn |
SPLU. bhe kernels lengthwise with a knife, then scrape with the back of the knife, thus leaving the hulls upon the cob. Fill cans full of cut corn, pressing it in very ... From The White House Cook Book, 1887, page 481. | |
| The National Cookery Book (1876) | To Can Oxras AND TOMATOES |
y one peck of okras; remove the tops attached Wash careful to the stems, and cut them in slices. Peel and remove the seeds from three-quarters of a peck of fully-ripened ... From The National Cookery Book, 1876, page 331. | |
| The White House Cook Book (1887) | To Can Peas |
FILL the can full of peas, shake the can so they can be filled well. You cannot press the peas in the can as you did the corn, but by shaking the cans they may be filled ... From The White House Cook Book, 1887, page 481. | |
| Housekeeping in Old Virginia (1879) | To Cook Asparagus |
As soon as you get the asparagus from market or your garTO COOK ASPARAGUS TO FRY ONIONS. 239 den, throw into salt and water, after scraping the outer skin and tying up ... From Housekeeping in Old Virginia, 1879, page 246. | |
| Housekeeping in Old Virginia (1879) | To Cook Asparagus |
Wash well, scrape, cut off the tough end, tie up in bunches and put in boiling water with^ a spoonful of salt. Boil thirty minutes or till tender. Lay it on slices of ... From Housekeeping in Old Virginia, 1879, page 247. | |
| Mrs. Rorer's Philadelphia Cook Book (1886) | To Cook Canned Corn |
the top of the can with a can-opener, turn out the corn into a saucepan, add to it a quarter-cup of cream, a tablespoonful of butter, and over the fire until very hot, and it From Mrs. Rorer's Philadelphia Cook Book, 1886, page 291. | |
| Mrs. Rorer's Philadelphia Cook Book (1886) | To Cook Canned Peas |
After opening the can, drain the peas free from all Turn them into a saucepan, and to every pint-can add a the size of a walnut; salt and pepper to; stir gently until thoroughly and at From Mrs. Rorer's Philadelphia Cook Book, 1886, page 305. | |
| Mrs. Rorer's Philadelphia Cook Book (1886) | To Cook Dried Corn |
Cover one pint of corn with warm water and stand the back part of the fire over night. In the morning, if it has absorbed all the water, add more, and cook slowly two ... From Mrs. Rorer's Philadelphia Cook Book, 1886, page 292. | |
| Housekeeping in Old Virginia (1879) | To Cook Inferior Sweet Potatoes |
Boil till nearly done. Cut in thick slices; put a layer in the bottom of a baking dish. Put pepper, salt, sugar, bits of butter, and a teaspoonful vinegar on this layer, ... From Housekeeping in Old Virginia, 1879, page 256. | |
| Housekeeping in Old Virginia (1879) | To Cook Onions |
Boil till tender, in milk and water. Pour melted butter over them, and serve; or chop up and stew with a little milk, butter, and salt. From Housekeeping in Old Virginia, 1879, page 247. | |
| Housekeeping in Old Virginia (1879) | To Cook Parsnips |
Boil the parsnips till thoroughly done. Serve with salt, pepjper, butter, and cream; or mash the parsnips, mix with an egg batter, and season as before. From Housekeeping in Old Virginia, 1879, page 258. | |
| La Cuisine Creole (1885) | To Cook Spinach |
Wash in two or three waters, as the grit adheres very closely to spinach; when well washed, boil it one half hour in clear water; add a little soda, if it does not look ... From La Cuisine Creole, 1885, page 95. | |
| The Virginia House-Wife (1824) | To Corn Shote |
Rub a hind quarter with salt petre and common salt, Jet it lie ten days, then boil it, and put either carrots or parsneps under it — From The Virginia House-Wife, 1824, page 80. | |
| Housekeeping in Old Virginia (1879) | To Dress Celery |
Beat light the yolk of one egg; add: 2 tablespoonfnls cream. 1 tablespoonful white sugar. 3 tablespoonfnls vinegar. 1 teaspoonful olive oil. From Housekeeping in Old Virginia, 1879, page 219. | |
| Housekeeping in Old Virginia (1879) | To Dress Chickens with Tomatoes |
Fry till a light brown. Then add some tomatoes, cut in TO FRICASSEE CHICKEN — CHICKEN PIE. 187 small pieces, with the juice. Strain the tomatoes from the seed, season ... From Housekeeping in Old Virginia, 1879, page 194. | |
| Mrs. Hale's New Cook Book (1857) | To dress Dried French Beans.—Boil |
for more than 2 hours, in 2 quarts of w-ater, a pound of the seeds or beans of scarlet runners; fill a pint basin with onions peeled or sliced, brown in a sauce-pan, ... From Mrs. Hale's New Cook Book, 1857, page 267. | |
| The Virginia House-Wife (1824) | To Dress Ducks with Onions |
Stuff the ducks as before, cut the roots off small onions, blanch them in scalding water, then pick and put them into a stew pan with alittle gravy, set them over a ... From The Virginia House-Wife, 1824, page 109. | |
| Housekeeping in Old Virginia (1879) | To Dress Raw Onions |
Slice and chop fine, and put in weak salt and water till just before dinner. Then drain off and dress with half a teacup vinegar, two tablespoonfuls pepper vinegar, two ... From Housekeeping in Old Virginia, 1879, page 248. | |
| Housekeeping in Old Virginia (1879) | To DRESS Raw Tomatoes |
Slice a plateful large fresh tomatoes. Pour over them a dressing made of the yolk of one egg and olive oil, creamed smoothly together; salt and pepper to the taste; one ... From Housekeeping in Old Virginia, 1879, page 253. | |
| The National Cookery Book (1876) | To Dress String Beans |
These beans must be young and tender. The sooner they ire cooked after gathering the better. String them carefu in small pieces. Put them on the fire in cold It to ... From The National Cookery Book, 1876, page 157. | |
| Mrs. Putnam's Receipt Book; and Young Housekeeper's Assistant (1849) | To Dress*peas Another Way |
Put them into a saucepan, place it into another vessel of boiling water; put in a small piece of butter, salt, pepper, parsley, the heart of lettuce, and a little summer ... From Mrs. Putnam's Receipt Book; and Young Housekeeper's Assistant, 1849, page 85. | |
| The Southern Cookbook (1912) | To Dry Mushrooms |
Wipe them clean and of the large take out the brown and peel off the skin. Lay them on paper to dry in a cool oven, arid keep them in paper bags in a dry place. When ... From The Southern Cookbook: A Manual of Cooking and List of Menus, 1912, page 186. | |
| Housekeeping in Old Virginia (1879) | To Fky Sweet Potatoes |
Parboil and cut in thick slices, sprinkling over them pepper, salt, and sugar. Fry with a slice of fat pork. Take from the pan, sift over them pounded cracker, and serve. — Mrs. /S. T, From Housekeeping in Old Virginia, 1879, page 256. | |
| Housekeeping in Old Virginia (1879) | To Fry Onions |
Wash and slice them. Chop fine, put in a frying-pan and cover with water. Simmer till the water is dried up, then fry 240 TO DEESS EAW ONIONS TO STEW CYMLINGS. brown, ... From Housekeeping in Old Virginia, 1879, page 247. | |
| Gulf City Cook Book (1878) | To Fry Saratoga Potatoes |
Pare and cut Irish potatoes very thin; put them in water to soak over night. When ready, take them out of the water and wipe them dry, as they will not brown if they are ... From Gulf City Cook Book, 1878, page 104. | |
| The Virginia House-Wife (1824) | To Fry Sliced Potatoes |
Peel large potatoes, slice them about a quarter of an inch thick, or cut them in shavings round and round, as you would peal alemon; dry them well in a clean cloth, and ... From The Virginia House-Wife, 1824, page 134. | |
| Housekeeping in Old Virginia (1879) | To Fry Sliced Potatoes |
Peel and slice thin. Dry well in a cloth. Fry in lard, stirring till crisp. Take up and lay on a sieve to drain. Sprinkle a little salt over them. — Mrs. JR. From Housekeeping in Old Virginia, 1879, page 255. | |
| Directions for Cookery, in Its Various Branches (1837) | To hoil Rice for the Curry |
Pick the rice carefully, to clear it from husks and motes. Then soak it in cold water for a quarter of an hour, or more. When you are ready to boil it, pour off the ... From Directions for Cookery, in Its Various Branches, 1837, page 148. | |
| Aunt Babette's Cook Book (1889) | To Keep Beans Fresh |
String, shred, and put in a barrel or keg, with the following mixture: Dissolve three drams of salicylic acid in a little hot water, add it and four ounces of salt to a ... From Aunt Babette's Cook Book: Foreign and Domestic Receipts for the Household, 1889, page 500. | |
| Mrs. Putnam's Receipt Book; and Young Housekeeper's Assistant (1849) | To Keep Tomatoes for Winter |
Pour boiling water on them, and let them stand one hour; peel them, take out what seeds you can without breaking them too much, and season them, with pepper and salt. ... From Mrs. Putnam's Receipt Book; and Young Housekeeper's Assistant, 1849, page 89. | |
| Mrs. Rorer's Philadelphia Cook Book (1886) | To Make a Rice Border |
Wash one cup of rice in cold water, and drain it. Put it in a saucepan with one quart of boiling stock. Boil rapidly for fifteen minutes, then stand it over a very ... From Mrs. Rorer's Philadelphia Cook Book, 1886, page 370. | |
| Housekeeping in Old Virginia (1879) | To MAKE Gkeen Tomato Sauce |
16 pounds tomatoes. 7 pints good cider vinegar. ■Jpint celery-seed. ^ pint mustardseed. IJ pints onions, cut fine. 1 teacup ground mustard. 2 ounces cinnamon. GREEN ... From Housekeeping in Old Virginia, 1879, page 278. | |
| The Virginia House-Wife (1824) | To Make Onion Sauce |
Boil eight or ten large onions, change the water two or three times while they are boiling, when enough, chop them on a board to keep them a good colour, put them in a ... From The Virginia House-Wife, 1824, page 96. | |
| Miss Parloa's New Cook Book and Marketing Guide (1880) | To Make Spinach Green |
a peck of on it two of Let it one off the water, and pound the spinach to a soft pulp. Put this in a coarse towel and squeeze all the juice into a small pan. (Two ... From Miss Parloa's New Cook Book and Marketing Guide, 1880, page 239. | |
| La Cuisine Creole (1885) | To Make Water Gruel of Corn Meal or Oat Meal |
Put a quart of water on to boil in a stew-pan. Take a tablespoonful of sweet corn meal, or oatmeal, make it into a batter with milk and salt, stir it in the boiling ... From La Cuisine Creole, 1885, page 236. | |
| The Southern Cookbook (1912) | To Mash Parsnips |
; scrape them; then mash stewpan, with a little cream, a good piece of butter, pepper, and salt. From The Southern Cookbook: A Manual of Cooking and List of Menus, 1912, page 182. | |
| The Southern Cookbook (1912) | To Mash Potatoes |
Boil, peel, and break to paste the potatoes; then, to two pounds, add a quarter of of milk, and a little salt, with two or three ounces of butter, and stir all the Serve ... From The Southern Cookbook: A Manual of Cooking and List of Menus, 1912, page 185. | |
| The Virginia House-Wife (1824) | To Mash Turnips |
When they are boiled quite tender, squeeze them as dry as possible, putthem into a sauce pan, mash them with a wooden spoon, and rub them through a colander; add a ... From The Virginia House-Wife, 1824, page 141. | |
| The Virginia House-Wife (1824) | To Pickle Asparagus |
Pour boiling salt and water on, and cover them close; next day take them out, dry them, and after standing in vinegar, put them with the yellow pickle. ‘The intention of ... From The Virginia House-Wife, 1824, page 226. | |
| The New England Cook Book, or Young Housekeeper's Guide (1836) | To Pickle Cabbage, and Cauliflower |
Purple cabbages are the best for pickling. Pull off the loose leaves and quarter salt on the flat side of each one, lay several days, rinse and drain on powdered cloves, ... From The New England Cook Book, or Young Housekeeper's Guide, 1836, page 54. | |
| La Cuisine Creole (1885) | To Pickle Cabbage. a Very Nice Yellow Pickle |
Cut four cabbage heads into eighths, if large, or quarters, if small; they must be white and tender. Soak it in strong brine for three days and scald it in clear water ... From La Cuisine Creole, 1885, page 120. | |
| Mrs. Owen's Illinois Cook Book (1871) | To Pickle Cucumbers and Onions Sliced |
Cut them in slices, and sprinkle salt over Next day drain them for five or six hours; then put them into a stone jar, pour boiling vinegar over them, and keep them in a ... From Mrs. Owen's Illinois Cook Book, 1871, page 315. | |
| Directions for Cookery, in Its Various Branches (1837) | To Pickle Mushrooms White |
Take small fresh-gathered button mushrooms, peel them carefully with a penknife, and cut off the stems; throwing the mushrooms into salt and water as you do them. them ... From Directions for Cookery, in Its Various Branches, 1837, page 224. | |
| The Virginia House-Wife (1824) | To Pickle Onions |
Get white onions that are not too large, cut the stem close to the root with a sharp knife, put them in a pot, pour on boiling salt and water to cover them, stop the pot ... From The Virginia House-Wife, 1824, page 222. | |
| The New England Cook Book, or Young Housekeeper's Guide (1836) | To Pickle Onions |
Peel and boil them, in milk and water, a few minPut cloves, cinnamon, mace, and salt, in vinegar, and heat the vinegar scalding hot in brass. the onions out of the and ... From The New England Cook Book, or Young Housekeeper's Guide, 1836, page 54. | |
| Directions for Cookery, in Its Various Branches (1837) | To Pickle Onions |
Take very small onions, and with a sharp knife cut off the stems as close as possible, and outer skin. Then put them into salt and water, and let them stand in the brine ... From Directions for Cookery, in Its Various Branches, 1837, page 223. | |
| The Jewish Manual (1846) | To Pickle Onions |
Choose all of a size and soak in boiling brine, when cold, drain them and put them in bottles, and fill up with hot distilled vinegar; if they are to be white, use white ... From The Jewish Manual, 1846, page 201. | |
| La Cuisine Creole (1885) | To Pickle Onions |
Peel the onions, boil some strong salt and water and put it over them, cover, and let them stand twenty-four hours, then take them up with a skimmer; make some vinegar ... From La Cuisine Creole, 1885, page 122. | |
| La Cuisine Creole (1885) | To Pickle Red Cabbage |
Slice the cabbage and sprinkle with salt. Let it remain three days; drain, and pour over it boiling vinegar in which you have put mace, bruised ginger, whole pepper and ... From La Cuisine Creole, 1885, page 121. | |
| The Creole Cookery Book (1885) | To Prepare and Boil Rice |
Wash and pick 1 pint of rice; add to it 3 pints of water, and 1 tablespoonful of salt; boil over a quick fire for 10 minutes, stirring occasionally; then pour off all, ... From The Creole Cookery Book, 1885, page 100. | |
| The National Cookery Book (1876) | To Prepare Beets |
They require several hours to boil. done, pare and cut them into slices. Beets boiled very well and chopped up as small as coffee, Make a V nn salad when lettuce is not ... From The National Cookery Book, 1876, page 159. | |
| The White House Cook Book (1887) | To Prepare Tomatoes. |
CAREFULLY remove the peelings. Only perfectly ripe tomatoes should ever be eaten raw and if ripe the skins easily peel off. Scalding injures the flavor. Slice them and ... From The White House Cook Book, 1887, page 227. | |
| Mrs. Owen's Illinois Cook Book (1871) | To Preserve Mushrooms |
To each quart of mushrooms allow three ounces of butter, pepper and salt to taste, the juice of one lemon, clarified butter. Peel the mushrooms, put them into cold ... From Mrs. Owen's Illinois Cook Book, 1871, page 111. | |
| Mrs. Owen's Illinois Cook Book (1871) | To Sake Beans |
Boil the beans, (of course the quantity must be regulated by the size of the family,) say one quart in two or three quarts of till they begin to crack open; put in a ... From Mrs. Owen's Illinois Cook Book, 1871, page 116. | |
| The National Cookery Book (1876) | To Srew CELERY |
Serape the « rv. but use none of the green parts. Cut it. lengths of about an inch a | y it slowly for an hour and i halt Pour off the water nd e a gravy of stock, thi ... From The National Cookery Book, 1876, page 154. | |
| The New England Cook Book, or Young Housekeeper's Guide (1836) | To Steiv Mushrooms |
Peel and put them in a sauce pan, with just enough to prevent their burning to the bottom of the pan. Put in a little salt, and shake them occasionally. they have stewed ... From The New England Cook Book, or Young Housekeeper's Guide, 1836, page 51. | |
| Directions for Cookery, in Its Various Branches (1837) | TO STEW BEETS.—Boil them |
first, and then scrape and slice them. into a stew-pan with a piece of butter rolled in flour, some boiled onion and parsley chopped fine, and a little vinegar, salt and ... From Directions for Cookery, in Its Various Branches, 1837, page 198. | |
| Mrs. Rorer's Philadelphia Cook Book (1886) | To Stew Canned Mushrooms |
i can of mushrooms i tablespoonful of sherry, it (white is the best) the Put the butter in a porcelain or granite saucepan, add to it the flour, mix until smooth; add ... From Mrs. Rorer's Philadelphia Cook Book, 1886, page 300. | |
| La Cuisine Creole (1885) | To Stew Ducks with Green Peas |
Truss the ducks as for baking and boiling, and put them away in the pantry; then put two ounces of but¬ ter in a stew-pan on the fire, stir in two tablespoonfuls of ... From La Cuisine Creole, 1885, page 84. | |
| The Southern Cookbook (1912) | To Stew Green Peas |
Put a quart of peas, a lettuce, an onion, both sliced, a bit of butter, pepper, salt, and no more water than hangs around the lettuce from washing. Stew them two hours ... From The Southern Cookbook: A Manual of Cooking and List of Menus, 1912, page 195. | |
| Mrs. Hale's New Cook Book (1857) | To stew Green Peas.—Put |
into a stew-pan a quart of peas, •'ne onion, two ounces of butter, a sprig of mint, a tea-spoonful of white sugar, and two table-spoonsful of gravy till soft, when take ... From Mrs. Hale's New Cook Book, 1857, page 265. | |
| Mrs. Owen's Illinois Cook Book (1871) | To Stew JRed Cabbage |
Slice a small, or half a large red cabbage, wash and put it into a saucepan with pepper, salt, no water but what hangs about it, and a piece of butter; stew tender, and ... From Mrs. Owen's Illinois Cook Book, 1871, page 107. | |
| The National Cookery Book (1876) | To Stew MusHrooms |
Wash and peel the mushrooms, sprinkle salt over them and let them stand for a short time. To a pint of mushrooms add a small teacupful of water, and stew them for nearly ... From The National Cookery Book, 1876, page 161. | |
| Housekeeping in Old Virginia (1879) | To Stew Mushrooms |
One pint musliroom buttons, tliree ounces fresh butter, pepper and salt to taste, lemon juice, one teaspoonful flour, cream or milk, a little nutmeg. Pare the mushrooms, ... From Housekeeping in Old Virginia, 1879, page 238. | |
| Mrs. Hale's New Cook Book (1857) | To stew Old Peas.—Soak |
a boiling peas in water an hour, and put them into a stew-pan, with weak gravy, a slice of lean bacon, and a tea-spoonful of white sugar; stew till tender, when out the ... From Mrs. Hale's New Cook Book, 1857, page 265. | |
| Housekeeping in Old Virginia (1879) | To Stew Parsnips |
Peel and slice parsnips. Boil them in a covered vessel with slices of nice pork, until done, adding salt and pepper to taste. —Mrs. G. JB, From Housekeeping in Old Virginia, 1879, page 257. | |
| The Jewish Manual (1846) | To Stew Spanish Beans and Peas |
Soak the beans over night in cold water; they must be stewed in only sufficient water to cover them, with two table spoonsful of oil, a little pepper and salt, and white ... From The Jewish Manual, 1846, page 122. | |
| Housekeeping in Old Virginia (1879) | To Stew Turnips |
Peel five or six turnips and put on to boil, adding a little salt to the water. When thoroughly done, mash fine through a colander, season with a teacup of cream, or ... From Housekeeping in Old Virginia, 1879, page 261. | |
| Housekeeping in Old Virginia (1879) | To Stew, Fry, or Broil Mushrooms |
After you have peeled them, sprinkle with salt and pepper and put them in a stewpan with a little water and lump of butter. Let them boil fast for ten minutes and stir ... From Housekeeping in Old Virginia, 1879, page 237. | |
| Mrs. Rorer's Philadelphia Cook Book (1886) | To Warm Over Sweet Potatoes |
Cut or baked sweet potatoes in of these slices allow two a a of Put the butter in a fryingpan; when hot, throw in the potatoes and onion, fry and stir gently until a ... From Mrs. Rorer's Philadelphia Cook Book, 1886, page 314. | |
| Common Sense in the Household (1871) | To. Boil New Potatoes |
If very young, rub the skin oflF with a rough towel. If almost ripe, scrape with a blunt knife. an hour, cover with cold water slightly salted, boil Drain, salt, and dry ... From Common Sense in the Household, 1871, page 212. | |
| Mrs. Hale's New Cook Book (1857) | Tomato |
{^Excellent ).—Boil one bushel of tomatoes until they are; squeeze them a fine wire sieve, and add, half a gallon of vinegar; pint of salt; 2 ounces of cloves; A lb. of ... From Mrs. Hale's New Cook Book, 1857, page 243. | |
| Common Sense in the Household (1871) | Tomato |
( Winter soup), »J« 3 lbs. beef. 1 qt. canned tomatoes. Let the meat and water boil for two hours, until tha is reduced to little more than two quarts. stir in the ... From Common Sense in the Household, 1871, page 31. | |
| Boston School Kitchen Text-Book (1887) | Tomato |
Melt 1 tbsp. butter in a saucepan; cook in it 1 tbsp. fine chopped onion until yellow, add 1 tbsp. flour, stirring well. Add, gradually, 1 c. mutton liquor, and ^ strained tomato, From Boston School Kitchen Text-Book, 1887, page 114. | |
| Jell-O Recipe Book (1905) | Tomato |
jelly Cook one-half can of tomatoes for ten minutes, adding a pinch of soda, if they are very acid. Add half a Number 3. teaspoon of salt and rub through a sieve or ... From Jell-O Recipe Book, 1905, page 4. | |
| Larkin Housewives' Cook Book (1915) | Tomato |
Catsup, one-eighth Add to this one tablespoon Larkin Gelatine; dissolve in one-half cup boiling water. Mix well, cool, add to string beans, and fill tomato cases. Put ... From Larkin Housewives' Cook Book, 1915, page 47. | |
| Mary Elizabeth's War Time Recipes (1918) | Tomato Anchovy Mayonnaise |
Take half-as many large tomatoes as you wish portions of salad, and remove the skin by immersing in boiling water and peeling at once. Cut in half horizontally, leaving ... From Mary Elizabeth's War Time Recipes, 1918, page 111. | |
| The Boston Cooking-School Cook Book (1896) | Tomato and Celery Relish |
1 onion \ 1 tablespoon salt 1 large green pepper 2. tablespoons sugar 1 large bunch celery / u^^^ ^/i 2 allspice berries 2}4 cups canned or fresh ^^^pped ^ ^^^ vinegar ... From The Boston Cooking-School Cook Book, 1896, page 671. | |
| Lowney's Cook Book, Illustrated in Colors (1907) | Tomato and Cucumber Canapes |
Fry circles of bread in deep fat. Fry slices of tomato in deep fat. Place one slice of tomato on each circle of slice with one of cucumber and hard-cooked white of egg ... From Lowney's Cook Book, Illustrated in Colors, 1907, page 63. | |
| The Good Housekeeping Woman's Home Cook Book (1909) | Tomato and Hickory Nut Salad |
Dissolve a box of acidulated gelatine in cold water enough to cover it, using the pink powder inclosed in the gelatine. Rub the tomatoes through a sieve, add salt and a ... From The Good Housekeeping Woman's Home Cook Book, 1909, page 282. | |
| Lowney's Cook Book, Illustrated in Colors (1907) | Tomato and Horse-radish Sandwiches |
Mix one quarter cup mayonnaise with one quarter cup horse-radish. Sprinkle slices of tomato with salt. of bread with horse-radish mixture, and put sliced tomato between. From Lowney's Cook Book, Illustrated in Colors, 1907, page 217. | |
| Rumford Complete Cook Book (1908) | Tomato and Lima Bean Salad |
4 tomatoes. 1 very small onion, grated. \% cups cooked Lima % cup nuts, finely chopped. beans. 2 tablespoons minced celery 1 tablespoon parsley. or a little celery salt. ... From Rumford Complete Cook Book, 1908, page 97. | |
| The Good Housekeeping Woman's Home Cook Book (1909) | Tomato and Mushroom Salad |
Scoop out six tomatoes, leaving a shell, mix the pulp with an equal quantity of chopped olives and chopped mushrooms, allow two tablespoons of French dress¬ ing to each ... From The Good Housekeeping Woman's Home Cook Book, 1909, page 276. | |
| The Boston Cooking-School Cook Book (1896) | Tomato and Mushroom Sauce |
2 slices chopped bacon or 2 cloves small quantity uncooked ham % teaspoon peppercorns 1 slice onion Few gratings nutmeg 6 slices carrot 3 tablespoons flour Bit of bay ... From The Boston Cooking-School Cook Book, 1896, page 328. | |
| Lowney's Cook Book, Illustrated in Colors (1907) | Tomato and Nut Salad |
Remove the skin from eight tomatoes; scoop out the inside; mix the drained pulp with equal amount of chopped walnuts and one fourth cup chopped green peppers. Add ... From Lowney's Cook Book, Illustrated in Colors, 1907, page 211. | |
| Aunt Sammy's Radio Recipes (1927) | Tomato Aspic Salad |
envelopes or gelatin. 1 ([uart canned tomatoes. tablespoon finely green 2 tablespoons finely chopped celery. 1 tablespoon finely chopped parsley. 1 cup very fin^y ... From Aunt Sammy's Radio Recipes, 1927, page 49. | |
| Buckeye Cookery and Practical Housekeeping (1877) | Tomato BatreR CaKEs |
Make an egg batter as for batter cakes; take and slice large, solid ripe tomatoes, cover with batter and fry on a griddle like any griddlecakes; season with pepper and ... From Buckeye Cookery and Practical Housekeeping, 1877, page 42. | |
| Mrs. Porter's New Southern Cookery Book (1871) | Tomato Beer |
A VERY healthy and palatable beer can be made in this wise: Gather ripe, sound tomatoes strain through a coarse linen bag, and to every gallon of juice add of good, ... From Mrs. Porter's New Southern Cookery Book, 1871, page 393. | |
| The National Cookery Book (1876) | Tomato Burrer |
Pare ten pounds of tomatoes and cut them up; put them into a kettle and add four pounds of brown sugar and one quart of vinegar: stir them all together until they become ... From The National Cookery Book, 1876, page 328. | |
| Larkin Housewives' Cook Book (1915) | Tomato Cakes |
Beat four eggs Add one can of Larkin Tomatoes and three tablespoons melted butter, pepper and salt to taste. in cracker-crumbs to make it stiff enough to drop by the ... From Larkin Housewives' Cook Book, 1915, page 36. | |
| Fifty-Two Sunday Dinners (1913) | Tomato Canape |
Fry circles of bread, cut one-third inch thick, in deep hot Cottolene. Sauté slices of tomato in hot butter. Drain both on brown paper. Cover each circle of bread with a ... From Fifty-Two Sunday Dinners, 1913, page 123. | |
| Buckeye Cookery and Practical Housekeeping (1877) | Tomato Carsur |
One gallon peeled tomatoes, four tablespoons common salt, four of black pepper, two of allspice, three of ground mustard, teaspoon cayenne; simmer alowly in a gallon ... From Buckeye Cookery and Practical Housekeeping, 1877, page 112. | |
| The Dixie Cook-Book (1883) | Tomato Carsur |
Take one bushel of firm ripe tomatoes—the Feejee Island, known by their pink or purple color, and the ‘‘Trophy,” are the best and richest varieties for catsup and ... From The Dixie Cook-Book, 1883, page 134. | |
| Gulf City Cook Book (1878) | Tomato Catchup.—no |
Take one bushel of ripe tomatoes, remove the stems, cut them into two pieces, and cook them in a porcelain kettle until they are tender; then strain them through a ... From Gulf City Cook Book, 1878, page 220. | |
| Gulf City Cook Book (1878) | Tomato Catchup.—no |
Wash the tomatoes, cut them up, put them in a porcelain kettle, hour, and then strain them through a To four quarts of liquid add of vinegar, eight pods of green pepper, ... From Gulf City Cook Book, 1878, page 220. | |
| The Woman Suffrage Cook Book (1886) | Tomato Cats? |
Take 'a half-bushel 'ripe tomatoes; wash and m sh h m, and add one teacupful of salt; let them stand over night; add six large onions; put it in a kettle over a slow ... From The Woman Suffrage Cook Book, 1886, page 60. | |
| The Good Housekeeper (1841) | Tomato Catsup |
Take two quarts skinned tomatoes—two table-spoonfuls of salt—same of black pepper, one of allspice; four pods of red pepper, two table-spoonfuls of ground mustard; mix ... From The Good Housekeeper, 1841, page 66. | |
| Mrs. Putnam's Receipt Book; and Young Housekeeper's Assistant (1849) | Tomato Catsup |
Take half a bushel of tomatoes, cut them in two, lay them in a dish, sprinkle a little salt over them, and let them stand three or four hours. Then drain off the water, ... From Mrs. Putnam's Receipt Book; and Young Housekeeper's Assistant, 1849, page 90. | |
| Mrs. Owen's Illinois Cook Book (1871) | Tomato Catsup |
One peck of tomatoes, two teaspoonsful salt, one and a half ground pepper, two cloves, one spoonful ground allspice, one spoonful red pepper, and one down thick, and add ... From Mrs. Owen's Illinois Cook Book, 1871, page 324. | |
| Mrs. Owen's Illinois Cook Book (1871) | Tomato Catsup |
To every gallon of the pulp, after it has been cooked and strained, three even of two tablespoonsful black pepper, one tablespoonful ground cinnamon, two tablespoonsful ... From Mrs. Owen's Illinois Cook Book, 1871, page 326. | |
| Mrs. Porter's New Southern Cookery Book (1871) | Tomato Catsup |
tomatoes, scald them and remove their skins; a dav covered with; strain them thoroughly to remove the seed. To every quart of tomatoes add three ounces of cloves, two ... From Mrs. Porter's New Southern Cookery Book, 1871, page 172. | |
| Mrs. Porter's New Southern Cookery Book (1871) | Tomato Catsup |
Wash and boil one bushel of tomatoes. soft, pass the whole through a colander, mashing the mass till it has ceased to drip. There will be about eleven quarts of juice. ... From Mrs. Porter's New Southern Cookery Book, 1871, page 421. | |
| The Appledore Cook Book (1872) | Tomato Catsup |
Cut up one gallon of ripe tomatoes, and put on in a porcelain kettle and boil. Prepaire half a pint of sugar, half a pint of strong cider vinegar, or more if not strong; ... From The Appledore Cook Book, 1872, page 198. | |
| Presbyterian Cook Book (1873) | Tomato Catsup |
Mrs. E. F. S. To one and a half bushels of tomatoes use the following spices: papers of; two of allspice; a cayenne pepper, and plenty of black pepper and salt, and a ... From Presbyterian Cook Book, 1873, page 43. | |
| Buckeye Cookery and Practical Housekeeping (1877) | Tomato CaTsup |
Half bushel tomatoes, four ounces salt, three ounces ground black pepper, one ounce cinnamon, half ounce ground cloves, one drachm cayenne pepper, one gallon vinegar,’ ... From Buckeye Cookery and Practical Housekeeping, 1877, page 112. | |
| Housekeeping in Old Virginia (1879) | Tomato Catsup |
Take sound, ripe tomatoes, grate them on a coarse grater, then strain through a wire sieve, throwing away the skins and seed. Then put the liquid in a cotton bag and let ... From Housekeeping in Old Virginia, 1879, page 303. | |
| Housekeeping in Old Virginia (1879) | Tomato Catsup |
One-half bushel tomatoes stewed sufficiently to be strained 296 COLD TOMATO OATSTJP — TOMATO CATSUP. through a colander; to every gallon of pulp add three quarts strong ... From Housekeeping in Old Virginia, 1879, page 303. | |
| The Dixie Cook-Book (1883) | Tomato Catsup |
Half bushel tomatoes, four ounces salt, three ounces ground black pepper, one ounce cinnamon, half ounce ground cloves, one drachm cayenne pepper, one gallon vinegar; ... From The Dixie Cook-Book, 1883, page 133. | |
| La Cuisine Creole (1885) | Tomato Catsup |
Take enough ripe tomatoes to fill a jar, put them in a moderate oven, and bake them until they are thor¬ oughly soft; then strain them through a coarse cloth or sieve, ... From La Cuisine Creole, 1885, page 111. | |
| The Creole Cookery Book (1885) | Tomato Catsup |
Take a quantity of tomatoes, put them into a tub; a layer of tomatoes and a layer of salt till all are in; let them stand 24 hours; then strain off all the juice, ... From The Creole Cookery Book, 1885, page 227. | |
| The Creole Cookery Book (1885) | Tomato Catsup |
One peck of tomatoes sliced and washed; boil or stew them with a little salt, until perfectly soft; then strain them through a hair sieve, and press as much of the pulp ... From The Creole Cookery Book, 1885, page 229. | |
| The Creole Cookery Book (1885) | Tomato Catsup |
To one gallon of skinned tomatoes, put 4 spoonfuls of salt, 4 of black pepper, 3 of mustard, 4 a spoonful of allspice, 8 pods of red pepper; all the ingredients made ... From The Creole Cookery Book, 1885, page 230. | |
| Mrs. Rorer's Philadelphia Cook Book (1886) | Tomato Catsup |
No. i bushel of ripe tomatoes 2 ounces of mustard ^ gallon of vinegar i ounce of ginger ^ ounce of cloves y? pint of salt ^ ounce of cayenne i y^ ounces of black pepper ... From Mrs. Rorer's Philadelphia Cook Book, 1886, page 547. | |
| The Woman Suffrage Cook Book (1886) | Tomato Catsup |
One peck tomatoes hi four quarts water. Add nine Tiespoonfuls sugar, three table spoonfuls mustard, one tablespoonful mace, one tablespoonful allspice, two. table ... From The Woman Suffrage Cook Book, 1886, page 59. | |
| The Woman Suffrage Cook Book (1886) | Tomato Catsup |
Take a half bushel of ripe tomatoes; press through a sieve until you have all the pulp; put the pulp into a porce lain kettle, and when it begins to boil add one-half ... From The Woman Suffrage Cook Book, 1886, page 61. | |
| Larkin Housewives' Cook Book (1915) | Tomato Catsup |
ripe tomatoes. Cut in four pieces and boil until soft. Remove from fire and when enough to handle; through a coarse sieve. Measure, and to every five quarts of juice ... From Larkin Housewives' Cook Book, 1915, page 113. | |
| The New England Cook Book (1905) | Tomato Catsup, No |
2.—Take one peck of ripe tomatoes, cut up, boil tender, and strain through a wire sieve; add one large tablespoonful of ground cloves, one large tablespoonful of ... From The New England Cook Book, 1905, page 284. | |
| La Cuisine Creole (1885) | Tomato Catsup. Kecipe Foe Making a Small Quantity |
Take a gallon of ripe tomatoes, skin them by pouring boiling water over them; let them get cold and put them in a stew pan with four tablespoonfuls of salt, and the same ... From La Cuisine Creole, 1885, page 111. | |
| Common Sense in the Household (1871) | Tomato Catsup. »J« |
1 peck ripe tomatoes. 1 ounce salt. " 1 tablespoonful black pepper. 1 teaspoonful cayenne. 1 tablespoonful cloves (powdered). " gi'ound mustard. " celery seed (tied in a ... From Common Sense in the Household, 1871, page 196. | |
| The Boston Cooking-School Cook Book (1896) | Tomato Cream Sauce |
% can tomatoes Bit of bay leaf Sprig of thyme 1 cup White Sauce I 1 stalk celery % teaspoon salt 1 slice onion Few grains cayenne ^i teaspoon soda Cook tomatoes twenty ... From The Boston Cooking-School Cook Book, 1896, page 329. | |
| Lowney's Cook Book, Illustrated in Colors (1907) | Tomato Cream Sauce |
1 cup White Sauce 1 tablespoon kitchen bouquet 1 tablespoon choppfed celery 1 cup tomatoes J teaspoon soda add celery and onion, cook add tomatoes; cook ten minutes. ... From Lowney's Cook Book, Illustrated in Colors, 1907, page 155. | |
| The Boston Cooking-School Cook Book (1896) | Tomato Cream Toast |
1)^ cups stewed and strained tomato 3 tablespoons butter ^ cup scalded cream 3 tablespoons flou.T ^ teaspoon soda % teaspoon salt 6 slices toast Put butter in saucepan; ... From The Boston Cooking-School Cook Book, 1896, page 104. | |
| Mrs. Rorer's Philadelphia Cook Book (1886) | Tomato Farci |
Put a layer of tomatoes in the bottom of a baking-dish, then a layer of bread crumbs, then a sprinkling of salt and of and so continue until the dish is full, having the ... From Mrs. Rorer's Philadelphia Cook Book, 1886, page 318. | |
| The Good Housekeeping Woman's Home Cook Book (1909) | Tomato Farcies |
Scoop out the tomato pulp, leaving the shells, and fill with a stuffing made from half a cup of sausage meat, four table¬ spoons of stale bread crumbs, one tea¬ spoon of ... From The Good Housekeeping Woman's Home Cook Book, 1909, page 348. | |
| The Dixie Cook-Book (1883) | Tomato Fias |
Scald and skin pear-shaped (or any small-sized) tomatoes, and to eight pounds of them add three pounds brown sugar; cook without water until the sugar penetrates and ... From The Dixie Cook-Book, 1883, page 257. | |
| Buckeye Cookery and Practical Housekeeping (1877) | Tomato Fies |
Scald and skin pear-shaped (or any small-sized) tomatoes, and to eight pounds of them add three pounds brown sugar; cook without water until the sugar penetrates and ... From Buckeye Cookery and Practical Housekeeping, 1877, page 226. | |
| The Boston Cooking-School Cook Book (1896) | Tomato Fritters |
1 can tomatoes 1 teaspoon salt 6 cloves Few grains cayenne 3^ cup sugar }^ cup butter 3 slices onion }^ cup corn-starch Cook first four ingredients twenty minutes, rub ... From The Boston Cooking-School Cook Book, 1896, page 417. | |
| Lowney's Cook Book, Illustrated in Colors (1907) | Tomato Fritters |
3 cups tomatoes 2 tablespoons chopped red pepper | cup cornstarch 1 egg Melt butter; add onion and pepper, cook add cornstarch, tomatoes, cloves, bay leaf and salt. ... From Lowney's Cook Book, Illustrated in Colors, 1907, page 198. | |
| Housekeeping in Old Virginia (1879) | Tomato Gatsup |
1 gallon pulp of tomatoes» 2 tablespoonfuls cloves. 2 tablespoonfuls grated horseradish. f gallon vinegar. Boil all well together, then add three pounds sugar, and boil ... From Housekeeping in Old Virginia, 1879, page 304. | |
| Housekeeping in Old Virginia (1879) | Tomato Gatsup |
Put into a preserving kettle about one pint water, fill up the kettle with ripe red tomatoes, previously washed and picked, with the skins on, cover closely, and set on ... From Housekeeping in Old Virginia, 1879, page 304. | |
| Presbyterian Cook Book (1873) | Tomato Jam |
Take one half pound of sugar to one pound of tomatoes; put together in a stone jar and let stand twenty-four hours; then take off the juice and it. Put it in a ... From Presbyterian Cook Book, 1873, page 147. | |
| La Cuisine Creole (1885) | Tomato Jam |
Take nice ripe tomatoes, skin them, take out all their seeds, but save the juice to put with the sugar. Weigh the fruit, and to each pound, add three-fourths of a pound ... From La Cuisine Creole, 1885, page 227. | |
| Housekeeping in Old Virginia (1879) | Tomato Jelly |
Take ripe tomatoes, peel them carefully, cutting out all the seams and rough places. To every pound put half a pound of stigar. Season with white ginger and mace. Boil ... From Housekeeping in Old Virginia, 1879, page 466. | |
| The Creole Cookery Book (1885) | Tomato Jelly |
Fill a large jar with slices of the ripest and best tomatoes; lay a cloth over the jar, and over that put a piece of dough, to keep in the heat; place the jar in a large ... From The Creole Cookery Book, 1885, page 216. | |
| Salads, Sandwiches and Chafing-Dish Dainties (1899) | Tomato Jelly |
Soak three-fourths a box of gelatine in half a cup of cold water. Cook a can of tomatoes, half an onion, a ft^lk of celery, a bay leaf, two cloves, a teaspoonful of salt ... From Salads, Sandwiches and Chafing-Dish Dainties, 1899, page 79. | |
| The Good Housekeeping Woman's Home Cook Book (1909) | Tomato Jelly |
Cook two cups of tomatoes with one slice of onion, one teaspoon of salt and one-eighth teaspoon of pepper twenty minutes, strain; add two tablespoons of granulated ... From The Good Housekeeping Woman's Home Cook Book, 1909, page 284. | |
| Dainty Desserts for Dainty People (c. 1910s) | Tomato Jelly |
Stalk celery. 3i cups tomatoes. ' I onion. 2 tablespoonfuls tarragon vinegar. ^ bay leaf. Soak gelatine in cold water Mix remaining ingredients, except vinegar., bring ... From Dainty Desserts for Dainty People, c. 1910s, page 34. | |
| The Boston Cooking-School Cook Book (1896) | Tomato Jelly Salad |
To one can stewed and strained tomatoes add one teaspoon each of salt and powdered sugar, and two-thirds box gelatine which has soaked fifteen minutes in one-half cup ... From The Boston Cooking-School Cook Book, 1896, page 398. | |
| Salads, Sandwiches and Chafing-Dish Dainties (1899) | Tomato Jelly with String Beans |
Cook tiny string beans until tender in boiling salted water; season while hot with onion salt, pepper and tarragon vinegar. When cold add oil and toss the beans about ... From Salads, Sandwiches and Chafing-Dish Dainties, 1899, page 80. | |
| The Cook's Own Book (1832) | Tomato Ketchup |
(3) On, Dillon skinned tomatas, table-sp Kilt, tour do. black pepper, tuo do. allspice, eight pods red pep|x j r, ei^lit table-s|>oons of mustard wed. These articles, to ... From The Cook's Own Book, 1832, page 269. | |
| Miss Parloa's New Cook Book and Marketing Guide (1880) | Tomato Ketchup |
Twelve ripe tomatoes, peeled; two large onions, four green peppers, chopped fine; two of two of brown sugar, two of ginger, one of cinnamon, one of mustard, a nutmeg, ... From Miss Parloa's New Cook Book and Marketing Guide, 1880, page 349. | |
| Lowney's Cook Book, Illustrated in Colors (1907) | Tomato Ketchup |
No. 2 1 bushel tomatoes 3 quarts vinegar 2 tablespoons mustard 2 cups alcohol 2 tablespoons ginger 3 cups brown sugar 1 tablespoon cloves 1 cup salt 1 tablespoon ... From Lowney's Cook Book, Illustrated in Colors, 1907, page 360. | |
| Lowney's Cook Book, Illustrated in Colors (1907) | Tomato Ketchup No |
24 ripe tomatoes 6 onions peeled 2 tablespoons ginger 6 green peppers 2 tablespoons cinnamon J cup salt 2 tablespoons mustard Peel tomatoes, and cook all ingredients six ... From Lowney's Cook Book, Illustrated in Colors, 1907, page 359. | |
| Housekeeping in Old Virginia (1879) | Tomato Marmalade or Sauce for Meats |
Scald and peel fully ripe tomatoes, then cut them up, if large. To twelve pounds add six pounds sugar, one tablespoonful beaten cloves, one tablespoonfid spice and one ... From Housekeeping in Old Virginia, 1879, page 281. | |
| Presbyterian Cook Book (1873) | Tomato Mustard |
one peck of tomatoes; cut them into a porcelain;; rub through a sieve; put the pulp back in the kettle, and boil until quite thick. Take one teaspoonful of cayenne ... From Presbyterian Cook Book, 1873, page 44. | |
| Mrs. Putnam's Receipt Book; and Young Housekeeper's Assistant (1849) | Tomato Omlet |
Beat up six eggs, mix two table-spoonsful of flour in a little water, and add some salt and pepper. Peal and chop very fine four tomatoes; stir this all together, and ... From Mrs. Putnam's Receipt Book; and Young Housekeeper's Assistant, 1849, page 91. | |
| Mrs. Owen's Illinois Cook Book (1871) | Tomato Pickle |
Eight pounds skinned tomatoes and four of brown Put them in a preserving kettle, and stir often to prevent burning. Boil to the thickness of molasses, then add one quart ... From Mrs. Owen's Illinois Cook Book, 1871, page 315. | |
| Housekeeping in Old Virginia (1879) | Tomato Pie |
Slice green tomatoes and stew in a thick syrup of sugar and lemon juice. Grate in the yellow rind of a lemon. When transparent, spread evenly over the bottom of a ... From Housekeeping in Old Virginia, 1879, page 418. | |
| The Boston Cooking-School Cook Book (1896) | Tomato Preserve |
1 lb yellow pear tomatoes 2 ozs. preserved Canton ginger 1 lb. sugar 2 lemons Wipe tomatoes, cover with boiling water, and let stand until skins may be easily removed. ... From The Boston Cooking-School Cook Book, 1896, page 670. | |
| Mrs. Porter's New Southern Cookery Book (1871) | Tomato Preserves |
Wash, bruise them and put in a boiler over a boil half an hour and strain; boil the juice until reduced one-half; cool, put in jars, and seal; then place the jars in a ... From Mrs. Porter's New Southern Cookery Book, 1871, page 406. | |
| Buckeye Cookery and Practical Housekeeping (1877) | Tomato PRESERVES |
Scald and peel carefully small perfectly-formed tomatoes, not too ripe, (yellow pear-shaped are best), prick with a needle to prevent bursting, add an equal‘amount of ... From Buckeye Cookery and Practical Housekeeping, 1877, page 222. | |
| Gulf City Cook Book (1878) | Tomato Preserves |
The impression generally prevails that these preserves are very indifferent, but, if properly prepared, they will rival any Take half a bushel of ripe tomatoes; scald ... From Gulf City Cook Book, 1878, page 206. | |
| Mrs. Owen's Illinois Cook Book (1871) | Tomato Pudding |
Pour boiling water on tomatoes, remove the skins; put in the bottom of the pudding dish some bread crumbs, them slice the tomatoes on them, season sugar, butter, pepper ... From Mrs. Owen's Illinois Cook Book, 1871, page 108. | |
| Simple Italian Cookery (1912) | Tomato Pudding |
Scald, peel, and eight tomatoes. Squeeze out three-quarters of their juice into a bowl through cheesecloth, and put it to one side; then chop up the pulp of the tomatoes ... From Simple Italian Cookery, 1912, page 57. | |
| Housekeeping in Old Virginia (1879) | Tomato Salad |
8 large tomatoes. 1 tablespoonful made mustard. 1 tablespoonful salad oil. 2 tablespoonfuls white sugar. 4 hard-boiled eorgs. 1 raw egg beaten. 2 teaspoonfuls salt. 1 ... From Housekeeping in Old Virginia, 1879, page 205. | |
| Mrs. Rorer's Philadelphia Cook Book (1886) | Tomato Salad |
^ cup of mayonnaise dressing The crisp part of one head of lettuce Peel the tomatoes without scalding, and put them on ice until they are very, very cold. Make the ... From Mrs. Rorer's Philadelphia Cook Book, 1886, page 257. | |
| The Woman Suffrage Cook Book (1886) | Tomato Salad |
• Choose large, smooth tomatoes, remove the skins without tearing the substance by pouring over them hot water; with the curved end of a paring knife remove from the ... From The Woman Suffrage Cook Book, 1886, page 67. | |
| Aunt Babette's Cook Book (1889) | Tomato Salad |
(No. 1.) Skin the tomatoes, and slice; sprinkle each layer with salt, sugar and pepper; cover with vinegar. The tomatoes should be set on ice before serving. You may add ... From Aunt Babette's Cook Book: Foreign and Domestic Receipts for the Household, 1889, page 179. | |
| Aunt Babette's Cook Book (1889) | Tomato Salad |
(No. 2.) Scald the tomatoes thoroughly; drain and peel, and slice evenly and then set on ice. When time to send to table, put in your salad bowl a layer of tomatoes and ... From Aunt Babette's Cook Book: Foreign and Domestic Receipts for the Household, 1889, page 179. | |
| Fifty-Two Sunday Dinners (1913) | Tomato Salad |
Wash garden cress and shake dry, arrange a bed on large oval platter, discarding all coarse leaves and stems. Peel and chill five uniform-sized tomatoes, cut a slice ... From Fifty-Two Sunday Dinners, 1913, page 109. | |
| Salads, Sandwiches and Chafing-Dish Dainties (1899) | Tomato Salad, Horseradish Dressing |
Plunge the tomatoes, placed in a wire basket, into a kettle of hot water; remove at once and rub off the skin; chill thoroughly and cut in halves. Serve on lettuce ... From Salads, Sandwiches and Chafing-Dish Dainties, 1899, page 74. | |
| Common Sense in the Household (1871) | Tomato Salad. »J« |
12 medium-sized tomatoes, peeled and sliced. 1 raw egg, well beaten. !^ spoonful cayenne pepper. 20? 1 teaspoonful while sugar. 1 tablespoonful salad oil. 2 teaspoonfuls ... From Common Sense in the Household, 1871, page 206. | |
| Salads, Sandwiches and Chafing-Dish Dainties (1899) | Tomato Sandwich |
6 sliredded-'wlieat biscuit. 8 teaspoonfuls of sugar, or 4 medium-sized tomatoes. 8 teaspoonfuls of mayonnaise dressing. Method.— Peel the tomatoes, cut in small pieces, ... From Salads, Sandwiches and Chafing-Dish Dainties, 1899, page 278. | |
| The Good Housekeeper (1841) | Tomato Sauce |
Peel and slice twelve tomatoes, picking out the seeds; add three pounded crackers, pepper and salt to your taste, stew twenty minutes. From The Good Housekeeper, 1841, page 66. | |
| The Jewish Manual (1846) | Tomato Sauce |
Skin a dozen fine tomatos, set them on the fire in a little water or gravy, beat them up with a little vinegar, lemon juice, cayenne pepper, and salt; some persons like ... From The Jewish Manual, 1846, page 48. | |
| Buckeye Cookery and Practical Housekeeping (1877) | Tomato Sauce |
Stew ten tomatoes with three cloves, and pepper and salt, for fifteen minutes (some add a sliced onion and sprig of parsley), strain through a sieve, put on the stove in ... From Buckeye Cookery and Practical Housekeeping, 1877, page 116. | |
| Housekeeping in Old Virginia (1879) | Tomato Sauce |
Scald and peel six large ripe tomatoes; chop them up and stew slowly. Cream one tablespoonful butter, one tablespoonful sugar, one tablespoonful flour, together. ^ When ... From Housekeeping in Old Virginia, 1879, page 211. | |
| Miss Parloa's New Cook Book and Marketing Guide (1880) | Tomato Sauce |
One quart of canned tomatoes, two of butter, two of flour, eight cloves and a small slice of onion. Cook the tomato, onion and cloves ten From Miss Parloa's New Cook Book and Marketing Guide, 1880, page 233. | |
| The Dixie Cook-Book (1883) | Tomato Sauce |
Stew ten tomatoes with three cloves, and pepper and salt, for fifteen minutes (some add a sliced onion and sprig of parsley), strain through a sieve, put on the stove in ... From The Dixie Cook-Book, 1883, page 139. | |
| Mrs. Lincoln's Boston Cook Book (1884) | Tomato Sauce |
Stew half a can of tomatoes and half a small onion ten minutes. Rub all the tomato pulp through a strainer. Cook one tablespoonful of butter and one heaping ... From Mrs. Lincoln's Boston Cook Book, 1884, page 219. | |
| Mrs. Lincoln's Boston Cook Book (1884) | Tomato Sauce |
J¢ can tomatoes. 2 sprigs parsley. 9431 cup water. 1 tablespoonful chopped onion. 2 cloves. 1 tablespoonful butter. 2 allspice berries. 1 heaping tablesp. cornstarch. 2 ... From Mrs. Lincoln's Boston Cook Book, 1884, page 220. | |
| The Creole Cookery Book (1885) | Tomato Sauce |
. Scald the tomatoes and rub them through the sieve; to 1 pint of juice, add a spoonful of butter, a little salt and pepper, 2 eggs, well beaten, a small handful of ... From The Creole Cookery Book, 1885, page 59. | |
| The Creole Cookery Book (1885) | Tomato Sauce |
Peel and slice 12 tomatoes, picking out the seed; add 3 pounded crackers, and pepper and salt to your taste; stew twenty ‘minutes. From The Creole Cookery Book, 1885, page 62. | |
| Mrs. Rorer's Philadelphia Cook Book (1886) | Tomato Sauce |
i pint of stewed tomatoes Put the on the bay mace, and simmer for ten the butter, add to it the; mix Press the tomatoes through a sieve, add them to the butter and ... From Mrs. Rorer's Philadelphia Cook Book, 1886, page 246. | |
| The White House Cook Book (1887) | Tomato Sauce |
TAKE a quart can of tomatoes, put it over the fire in a stewpan, put in one slice of onion and two cloves, a little pepper and salt; boil about twenty minutes; then ... From The White House Cook Book, 1887, page 181. | |
| The Boston Cooking-School Cook Book (1896) | Tomato Sauce |
y^ cup butter Few grains pepper 1 onion, finely chopped 1 small can condensed tomato ^ teaspoon salt % lb. lean beef Cook first four ingredients eight minutes. Add ... From The Boston Cooking-School Cook Book, 1896, page 131. | |
| Lowney's Cook Book, Illustrated in Colors (1907) | Tomato Sauce |
1 tablespoon parsley 2 tablespoons carrot 1 cup stock 1 cup tomato Melt butter; add onion, carrot and parsley. Cook five To add; blended add stock and tomato. Simmer one half hour. From Lowney's Cook Book, Illustrated in Colors, 1907, page 154. | |
| Fifty-Two Sunday Dinners (1913) | Tomato Sauce |
1 half can tomatoes. Bit of bay leaf. ¥% teaspoon soda. Y% teaspoon salt. 1 teaspoon sugar. Few grains cayenne. 6 peppercorns. 4 tablespoons butter. 2 cloves. 3 ... From Fifty-Two Sunday Dinners, 1913, page 27. | |
| Larkin Housewives' Cook Book (1915) | Tomato Sauce |
Put one cup Larkin Canned Tomatoes into a sauce-pan with one cup water, two whole cloves, four peppercorns, two sprigs parsley, one From Larkin Housewives' Cook Book, 1915, page 109. | |
| The Corn Cook Book (1918) | Tomato Sauce |
SYz tablespoons \y2 cups Brown stewed and slice carrot slice onion Bit of bay leaf Sprig of parsley 4 cloves strained Y^ teaspoon pepper Few grains cayenne in saucepan, ... From The Corn Cook Book, 1918, page 45. | |
| The Boston Cooking-School Cook Book (1896) | Tomato Sauce I |
% can tomatoes or 3 tablespoons butter 1^ cups fresh stewed tomatoes 3 tablespoons flour 1 slice onion 1^ teaspoon salt Cook onion with tomatoes fifteen minutes, rub ... From The Boston Cooking-School Cook Book, 1896, page 327. | |
| The Boston Cooking-School Cook Book (1896) | Tomato Sauce IH |
^ cup butter Sprig of parsley 1 slice carrot 1 cup stewed and strained 1 slice onion tomatoes Bit of bay leaf 1 cup Brown Stock Sprig of thyme Salt and pepper ^ cup ... From The Boston Cooking-School Cook Book, 1896, page 328. | |
| The Boston Cooking-School Cook Book (1896) | Tomato Sauce II |
% can tomatoes i^ teaspoon salt 1 teaspoon sugar 4 tablespoons butter 8 peppercorns 4 tablespoons flour Bit of bay leaf 1 cup Brown Stock Cook tomatoes twenty minutes ... From The Boston Cooking-School Cook Book, 1896, page 328. | |
| Simple Italian Cookery (1912) | Tomato Sauce No |
Take ten fresh tomatoes, remove the skins, cut them up; put them into a saucepan and boil them until soft. pass them through a sieve. Put their juice into a saucepan ... From Simple Italian Cookery, 1912, page 38. | |
| Simple Italian Cookery (1912) | Tomato Sauce No |
Mince one-quarter of an onion, one-half a stalk of celery, a few leaves of sweet basil, and a bunch of parsley up Add one-half cup of olive-oil, a pinch of salt and one ... From Simple Italian Cookery, 1912, page 38. | |
| La Cuisine Creole (1885) | Tomato Sauce Pickle |
One gallon of tomatoes and one gallon of vinegar. Slice the tomatoes (green ones are firmest), and sprinkle salt between each layer. Let them remain thus for twelve ... From La Cuisine Creole, 1885, page 124. | |
| Recipes for Sea Food (c. 1910s) | Tomato Sauce, No |
1. — Simmer one-half can tomatoes, one chopped one-half teaspoonful one-fourth teaspoonful pepper, one clove together ten minutes. Rub through Cook together one ... From Recipes for Sea Food: How to Prepare and Serve Fish, Oysters, Clams, Scallops, Lobsters, Crabs, and Shrimp, c. 1910s, page 118. | |
| Lowney's Cook Book, Illustrated in Colors (1907) | Tomato Stuffing for Peppers |
Mix one cup tomato pulp drained from juice, one cup bread crumbs, and one cup stock; add two tablespoons flour and two tablespoons butter which have been cooked salt, ... From Lowney's Cook Book, Illustrated in Colors, 1907, page 181. | |
| Larkin Housewives' Cook Book (1915) | Tomato Surprise |
Peel three tomatoes and carefully scoop out the centers./ Place them upside down to drain. Wash, dry and cut in one-inch pieces, four sticks of celery from a firm stalk. ... From Larkin Housewives' Cook Book, 1915, page 46. | |
| Buckeye Cookery and Practical Housekeeping (1877) | Tomato Toast |
Run a quart of stewed ripe tomatoes through a colander, place in a porcelain stew-pan, season with butter, pepper and salt and sugar to taste; cut slices of bread thin, ... From Buckeye Cookery and Practical Housekeeping, 1877, page 302. | |
| Housekeeping in Old Virginia (1879) | Tomato Toast |
Put some canned tomatoes in a frying pan with a little butter and salt. Cook lightly and pour over slices of toasted bread, buttered and softened with cream. — Mrs. Dr. G. From Housekeeping in Old Virginia, 1879, page 253. | |
| The Dixie Cook-Book (1883) | Tomato Toast |
Run a quart of stewed ripe tomatoes through a colander, place in a porcelain stew-pan, season with butter, pepper and salt and sugar to taste; cut slices of bread thin, ... From The Dixie Cook-Book, 1883, page 349. | |
| The White House Cook Book (1887) | Tomato Toast |
PAEE and stew a quart of ripe tomatoes until smooth. Season with salt, pepper and a tablespoonful of butter. When done, add one cup sweet cream and a little flour. Let ... From The White House Cook Book, 1887, page 306. | |
| Two Hundred and Seventy-Five War-Time Recipes (1918) | Tomato Toast |
^ Speck soda Melt the butter, add flour, then tomato and water. at the boiling point add the soda and Into cream tomato sauce put toasted From Two Hundred and Seventy-Five War-Time Recipes, 1918, page 47. | |
| The National Cookery Book (1876) | Tomato Toss-Up |
Peel and remove the seeds from six large tomatoes. Put them in a pan with a spoonful of melted butter, som peppe1 sa und a small onion, minced. Fry and stir the whe ... From The National Cookery Book, 1876, page 121. | |
| Housekeeping in Old Virginia (1879) | Tomato Wine |
Pick small, ripe tomatoes off the stems, put them in a clean bucket or tub, mash well, and strain through a linen rag (a bushel will make five gallons of juice). Add ... From Housekeeping in Old Virginia, 1879, page 475. | |
| La Cuisine Creole (1885) | Tomato Wine |
Let the tomatoes be very ripe; mash them well, let them stand twenty-four hours, strain, and to every quart of the tomato juice, add a pound of white sugar. This will ... From La Cuisine Creole, 1885, page 235. | |
| Larkin Housewives' Cook Book (1915) | Tomato £ind String Bean SzJad |
Scald and remove skins from six firm tomatoes, cool, cut a slice off one end and gently scoop out inside. Have one pint of fresh string beans boiled in salted water and ... From Larkin Housewives' Cook Book, 1915, page 47. | |
| Gulf City Cook Book (1878) | Tomato-sauce |
Remove the skin by pouring boiling water over them, chop them up and put them in a stew-pan, cook thoroughly, strain through a sieve, add a heaping table-spoonful of ... From Gulf City Cook Book, 1878, page 92. | |
| The New England Economical Housekeeper and Family Receipt Book (1845) | Tomato. Figs.’ |
| Recrpz.—Take six pounds of sugar to one p*ck (or sixteen pounds) of the fruit. Scald and remove the skin of the fruit an the usual way. Cook them over a fire, their ... From The New England Economical Housekeeper and Family Receipt Book, 1845, page 81. | |
| Mrs. Porter's New Southern Cookery Book (1871) | Tomato.—Pare and |
slice very tomatoes; sift sugar over to; in preparing the milk or use rather; a little lemon is a decided improvement. In substantially the same way ice-cream may be ... From Mrs. Porter's New Southern Cookery Book, 1871, page 380. | |
| Mrs. Hale's New Cook Book (1857) | Tomatoes |
To stew Tomatoes.—Take 10 large tomatoes —put them into a pan, and pour scalding water over them to remove the skins easily; peel them and cut out all the hard or unripe ... From Mrs. Hale's New Cook Book, 1857, page 277. | |
| Mrs. Lincoln's Boston Cook Book (1884) | Tomatoes |
Raw Tomatoes. —Scald and peel at. least an hour before using. Keep them on the icey and serve with sugar, salt, vinegar, or with Mayonnaise dressing. If very. large, ... From Mrs. Lincoln's Boston Cook Book, 1884, page 326. | |
| Manual for Army Cooks (1896) | Tomatoes |
Wash the rice and brown it in hot dripping. Then add onions, tomatoes, and garlic. Cover the whole with hot water. Season with salt and pepper. Let rice cook thoroughly, ... From Manual for Army Cooks, 1896, page 190. | |
| The New England Cook Book (1905) | Tomatoes a la Creme.—Pare and |
ripe tomatoes; one pound of fresh ones or a can; perfectly smooth, season with salt and pepper, and add a piece of butter the size of an ^%%. Just before taking from the ... From The New England Cook Book, 1905, page 115. | |
| The National Cookery Book (1876) | Tomatoes and Ecos |
Peel the skins from a dozen large tomatoes, put four ounces ot b tte! into a frying-pan, a ld a small ynion, mine d Ve ry fine, and pepper and salt to taste. Fry them, ... From The National Cookery Book, 1876, page 163. | |
| Larkin Housewives' Cook Book (1915) | Tomatoes and Rice |
Steam one cup of rice in three cups of water until tender, add one can of Larkin Tomatoes, one teaspoon salt, one-quarter teaspoon white pepper, a small piece of butter, ... From Larkin Housewives' Cook Book, 1915, page 36. | |
| Mrs. Porter's New Southern Cookery Book (1871) | Tomatoes Baked "wholb |
Take one dozen large ripe tomatoes, peel tliem, cut slits in the sides, and stuff them with a mixture of bread-crumbs, yolk of egg, and butter. Place them in shallow ... From Mrs. Porter's New Southern Cookery Book, 1871, page 157. | |
| La Cuisine Creole (1885) | Tomatoes Stuffed |
Take five large tomatoes, slice off that part which joins the stalk, cut out a little of their pulp, take out the seeds, and strain them; chop up the pulp with a handful ... From La Cuisine Creole, 1885, page 94. | |
| The Good Housekeeping Woman's Home Cook Book (1909) | Tomatoes Stuffed |
Cut a thin slice off the tops of eight large, firm tomatoes and with a spoon carefully lift out the pulp. Rub it through a sieve, discarding the seeds. To the juice add ... From The Good Housekeeping Woman's Home Cook Book, 1909, page 342. | |
| Salads, Sandwiches and Chafing-Dish Dainties (1899) | Tomatoes Stuffed with Jelly |
Chop one sweetbread and one cucumber fine. To each cup (solid and liquid) add one-fourth a teaspoonful, each, of salt and paprica, a few drops of onion juice and a ... From Salads, Sandwiches and Chafing-Dish Dainties, 1899, page 78. | |
| The Boston Cooking-School Cook Book (1896) | Tomatoes Stuffed with Pineapple |
Peel medium-sized tomatoes. Remove thin slice from top of each, and take out seeds and some of pulp. Sprinkle inside with salt, invert, and let stand one-half hour. Fill ... From The Boston Cooking-School Cook Book, 1896, page 396. | |
| The Corn Cook Book (1918) | Tomatoes Stuffed with Stuccotash |
Wash, wipe and remove a thin slice from the stem end of six uniform sized tomatoes, scoop out the inside, sprinkle with invert, let stand one-half hour. Mix the pulp ... From The Corn Cook Book, 1918, page 51. | |
| The Good Housekeeping Woman's Home Cook Book (1909) | Tomatoes with Spaghetti Stutting |
Scoop the inside from eight tomatoes. To one and a half cups of cooked spaghetti add the tomato pulp, one tablespoon of butter, pepper, salt and a few drops of onion ... From The Good Housekeeping Woman's Home Cook Book, 1909, page 340. | |
| The International Cook Book (1906) | Tomatoes, American |
Roast Squabs (831) Escarole Salad (too) Pudding, Saxon (215) 2818. PUR£E OF POTATOES, CHIFFONNADE Cut a quarter pound raw, lean salt pork in small pieces, place in a ... From The International Cook Book, 1906, page 889. | |
| The International Cook Book (1906) | Tomatoes, Marseillaise |
Eclairs, Chantilly (361) 2580. CREAM OF LENTILS WITH SORREL Soak one pint lentils in cold water for four hours, then drain on sieve and place in saucepan with three ... From The International Cook Book, 1906, page 806. | |
| Mrs. Hale's New Cook Book (1857) | Tomatoes.—Peel |
the skins from 12 large tomatoes; put 4 oz. of butter in a frying pan; add.lome salt, pepper, and a little chopped onion; fry it a few minutes—add the tomatoes and chop ... From Mrs. Hale's New Cook Book, 1857, page 278. | |
| Buckeye Cookery and Practical Housekeeping (1877) | Tratran Macaroni |
Place two pounds of beef, well larded with strips of salt pork, and one or two chopped onions, in a covered kettle on the back of the stove, until it throws out its ... From Buckeye Cookery and Practical Housekeeping, 1877, page 292. | |
| The Dixie Cook-Book (1883) | Tre-top Puppine, or VEGETABLE PuppINe |
Boil a firm, white cabbage fifteen minutes, changing water then for more from the boiling tea-kettle; when tender, drain and set aside till perfectly cold; chop fine, ... From The Dixie Cook-Book, 1883, page 349. | |
| Cottolene, the New Shortening (c. 1890) | Ttes of Rice |
¥ Ib. of rice. % pint of milk. 3 ounces of Cottolene. 1 lemon. 3 ounces of sugar 4 eggs 3 ounces of bread crumbs, Soak the rice for twenty-four hours. Put it intoa ... From Cottolene, the New Shortening, c. 1890, page 7. | |
| Larkin Housewives' Cook Book (1915) | Turkish Rice |
Boil or steam three-fourths cup of Larkin Rice until tender. Then add two tablespoons of butter, mix thoroughly, and place on back of stove. Heat one pint of strained ... From Larkin Housewives' Cook Book, 1915, page 30. | |
| The National Cookery Book (1876) | Turn Corn BREAD |
One pint of corn meal, over which pour one pint of boiling water. Mix well, and then add a teaspoonful of sugar, one of salt, and one of baking powder; pour this, spread ... From The National Cookery Book, 1876, page 197. | |
| Common Sense in the Household (1871) | Turnip |
Knuckle of veal, well cracked. Cover closely and stew gently for four hours, the day before the soup is wanted. On the morrow, skim off the fat and warm the stock ... From Common Sense in the Household, 1871, page 32. | |
| Catering for Special Occasions, with Menus and Recipes (1911) | Turnip |
Yi cup sliced onion Yi cup each, cut in dice 1 tablespoon salt 1 teaspoon peppercorns 3 sprigs thyme 1 sprig marjoram 2 sprigs parsley yi bay leaf 3 quarts cold water ... From Catering for Special Occasions, with Menus and Recipes, 1911, page 205. | |
| Catering for Special Occasions, with Menus and Recipes (1911) | Turnip |
I }4 cup each, cut in dice J 1 tablespoon salt Wipe beef, and cut the lean meat in inch cubes. of meat in hot frying-pan in marrow a marrow-bone. Put two-thirds with ... From Catering for Special Occasions, with Menus and Recipes, 1911, page 206. | |
| Aunt Sammy's Radio Recipes (1927) | Turnip or Carrot Custard |
1 cup gi'ated raw turnip or mashed H teaspoon salt. cooked turnip. Few drops tabasco. Beat the eggs lightly. Add the salt, the turnip, the milk, and the tabasco. Stir in ... From Aunt Sammy's Radio Recipes, 1927, page 26. | |
| The Southern Cookbook (1912) | Turnip Pie |
Season mutton chops with pepper and salt; lav them in the bottom of a dish, reserving the ends of the bones to lay over the turnips cut and season, and lav the steaks ... From The Southern Cookbook: A Manual of Cooking and List of Menus, 1912, page 36. | |
| The Good Housekeeping Woman's Home Cook Book (1909) | Turnip Ragout |
Melt three tablespoons of butter, when hot add one quart of finely sliced raw turnip with one tablespoon of finely chopped onion. Cook slowly on the back of the stove ... From The Good Housekeeping Woman's Home Cook Book, 1909, page 346. | |
| The Virginia House-Wife (1824) | Turnip Rooted Cabbage |
The cabbage growing at the top is not good; cut the root in slices an inch thick, peel off the rind, and boil the slices ina large quantity of water, tilltender; serve ... From The Virginia House-Wife, 1824, page 147. | |
| The Virginia House-Wife (1824) | Turnip Tops |
Are the shoots, which grow out, (in the spring, ) from the old turnip roots. Put them into cold water an hour before they are dressed; the more water they are boiled in ... From The Virginia House-Wife, 1824, page 141. | |
| Mrs. Porter's New Southern Cookery Book (1871) | Turnips |
Turnips should be pared, cut and put a plenty of boiling a lump of of dripping. Boil them very fast. In a quarter of an hour take them up, drain them in a colander, and ... From Mrs. Porter's New Southern Cookery Book, 1871, page 153. | |
| Buckeye Cookery and Practical Housekeeping (1877) | Turnips |
Wash, peel, cut in slices, and place in kettle, and keep well covered with water; boil from half to three-quarters of an hour or until you can easily pierce them with a ... From Buckeye Cookery and Practical Housekeeping, 1877, page 302. | |
| The Dixie Cook-Book (1883) | Turnips |
‘Wash, peel, cut in thin slices across the grain, and place in kettle in as little water as possible; boil from half to three-quarters of an hour or until you can easily ... From The Dixie Cook-Book, 1883, page 349. | |
| Fifty-Two Sunday Dinners (1913) | Turnips in Cream Sauce |
Wash, pare ‘and cut purple-top turnips in one-fourth inch cubes. _ Cook in boiling salted water until tender (from forty minutes to one hour). Drain well and reheat in ... From Fifty-Two Sunday Dinners, 1913, page 133. | |
| Mrs. Rorer's Philadelphia Cook Book (1886) | Turnips with Cream Sauce |
Pare six small turnips and into dice; put into a for When the turnips are nearly done, make a cream sauce, and stand over the tea kettle to keep warm. the turnips in a ... From Mrs. Rorer's Philadelphia Cook Book, 1886, page 320. | |
| La Cuisine Creole (1885) | Turnips, to Cook |
Boil or steam them after peeling; when they are quite tender, you must mash them like potatoes, and season with pepper, salt and butter. From La Cuisine Creole, 1885, page 92. | |
| Buckeye Cookery and Practical Housekeeping (1877) | Turtite Bean Sour |
Soak one pint black beans over night, then put them into three quarts water with beef bones or a small piece of lean salt pork, boil three or four hours, strain, season ... From Buckeye Cookery and Practical Housekeeping, 1877, page 273. | |
| Larkin Housewives' Cook Book (1915) | Uncooked Tomato Pickles |
Chop fine one-half peck ripe tomatoes, three heads celery and two red peppers with the seeds removed; add one cup brown sugar, one-half cup salt, one tablespoon Larkin ... From Larkin Housewives' Cook Book, 1915, page 114. | |
| Aunt Babette's Cook Book (1889) | Unique Potato Salad |
Boil potatoes in their jackets. When done, peel and cut them in squares. While still hot put on a tablespoonf ul of butter or drippings of poultry, and add two or more ... From Aunt Babette's Cook Book: Foreign and Domestic Receipts for the Household, 1889, page 185. | |
| The Cook's Own Book (1832) | Vegetable |
Pare and cut one of common-sized five large yellow turnips, two heads of celery, and the red part of three large carrots and put them in a stewpan with two ounces of it ... From The Cook's Own Book, 1832, page 258. | |
| Common Sense in the Household (1871) | Vegetable |
being peeled and sliced, should lie in cold water for lialf an Throw them into the pot, with the chopped onion. three-quarters of an hour, stirring Beat in a large ... From Common Sense in the Household, 1871, page 33. | |
| Lowney's Cook Book, Illustrated in Colors (1907) | Vegetable ConsommS |
8 cups consomme 2 tablespoons turnips 2 tablespoons c&rrots 2 tablespoons green peas 2 tablespoons string beans 2 tablespoons asparagus tips Cut carrots and turnips in ... From Lowney's Cook Book, Illustrated in Colors, 1907, page 85. | |
| Lowney's Cook Book, Illustrated in Colors (1907) | Vegetable Cubes |
J cup mashed peas J cup beef stock 1 whole egg Mix yolks of egg, whole egg, peas and seasonings, add hot stock. Pour into buttered tin to the depth of one inch, set into ... From Lowney's Cook Book, Illustrated in Colors, 1907, page 67. | |
| Aunt Sammy's Radio Recipes (1927) | Vegetable Curry |
}/2 cup rice. 1 cup diced onion. 1 cup diced carrots. 34 teaspoon curry. 1 cup fresh or canned peas. 2 teaspoons Worcestershire sauce. 1 cup diced cele^3^ Wash the rice ... From Aunt Sammy's Radio Recipes, 1927, page 26. | |
| The Cook's Own Book (1832) | Vegetable Essences |
The flavor of tho various sweet and may be obtained by combining their essential oils with rectified spirit of wine, in the proportion of one drachm of the former to two ... From The Cook's Own Book, 1832, page 283. | |
| Foods That Will Win the War and How to Cook Them (1918) | Vegetable Loaf |
One cup peas, beans or lentils soaked over night, then cooked until tender. Put through colander. To 2 cups of mixture, add:, 2% cup whole wheat flour 3 cup dried ... From Foods That Will Win the War and How to Cook Them, 1918, page 62. | |
| Two Hundred and Seventy-Five War-Time Recipes (1918) | Vegetable Nut Loaf |
3^ c cold milk 1 34 c hot milk 1 c cooked rice 1 c chopped peanuts 1 egg Soak gelatine in cold milk, dissolve in J c hot milk Cook other ingredients 15 ms in double ... From Two Hundred and Seventy-Five War-Time Recipes, 1918, page 37. | |
| Lowney's Cook Book, Illustrated in Colors (1907) | Vegetable Salad |
Mix one cup cold cooked potatoes, one cup tomato jelly cubes, and one cup cold cooked with French dressing; arrange on a salad dish; mask with or cream dressing, and of ... From Lowney's Cook Book, Illustrated in Colors, 1907, page 212. | |
| Larkin Housewives' Cook Book (1915) | Vegetable Salad |
Two cups cabbage, one cup celery, one cup cucumbers, one large onion, one cup cold boiled potatoes, three hard-boiled eggs, all finely cut, and two green peppers cut in ... From Larkin Housewives' Cook Book, 1915, page 41. | |
| Foods That Will Win the War and How to Cook Them (1918) | Vegetable Sauces |
2-cups vegetable stock, or 1 cup vegetable stock Vegetable stock is the water in which any vegetable is cooked. Make as white sauce. From Foods That Will Win the War and How to Cook Them, 1918, page 103. | |
| The Boston Cooking-School Cook Book (1896) | Vegetable Souffle |
1^ cup butter 1 cup cooked vegetables 3^ cup flour rubbed through a sieve, — y^ cup cream carrots, turnips, or onions 1^ cup water in which vegeYolks 3 eggs tables were ... From The Boston Cooking-School Cook Book, 1896, page 365. | |
| Common Sense in the Household (1871) | Vegetable Soups |
without further straining, with small squares of toast in tha tureen. Season with salt and pepper. Asparagus ( Green soup). lbs. veal—cut into small pieces. \ lb. salt ... From Common Sense in the Household, 1871, page 31. | |
| Housekeeping in Old Virginia (1879) | Vegetables |
If possible, use vegetables gathered early in the morning, with the dew on them. It is even better to gather them late the evening before, with the evening dew on them ... From Housekeeping in Old Virginia, 1879, page 246. | |
| Housekeeping in Old Virginia (1879) | Vegetables |
Artichokes, burr 249 Asparagus, to cook 238 2d 239 Beans, lima, to boil 245 '' '^ " 2d 245 " " '' 3d 254 Beets, to boil 239 Cabbage, with bacon, to boil 251 " boiled ... From Housekeeping in Old Virginia, 1879, page 529. | |
| The White House Cook Book (1887) | Vegetables Appropriate to Different Di&hes |
POTATOES are good with all meats. With fowls they are nicest mashed. Sweet potatoes are most appropriate with roast meats, as also are onions, winter squash, cucumbers ... From The White House Cook Book, 1887, page 189. | |
| The White House Cook Book (1887) | Vegetables for Breakfast |
POTATOES in any of the various modes of cooking, also stewed tomatoes, stewed corn, raw radishes, cucumbers sliced, tomatoes sliced raw, water cress, lettuce. To be ... From The White House Cook Book, 1887, page 190. | |
| The Cook's Own Book (1832) | Vegetables Stew |
and wash very as much spinach as wifl tlish; three small onions, pick and el nip two handful* of parsley; put all saucepan, with than half a of gravy, a dusted with ... From The Cook's Own Book, 1832, page 283. | |
| Camp Cookery (1910) | Vegetables.—Beans and |
peas are to be cooked in unsalted water. If salted too soon they become leathery and difficult to Put them in cold, fresh water, gradually heated to the boiling point, ... From Camp Cookery, 1910, page 139. | |
| Camp Cookery (1910) | Vegetables.—To |
cabbage, etc., insects, immerse stalk upward, in of cold water in the proportion of a large tablespoonful to two quarts. Vinegar may be used instead of Shake ... From Camp Cookery, 1910, page 140. | |
| Aunt Babette's Cook Book (1889) | Velvet Potato Puffs |
Pare potatoes, put on to boil as usual, with salt. When done throw off almost all the water,, leaving just a little. Then set back on the fire and sift on them about ... From Aunt Babette's Cook Book: Foreign and Domestic Receipts for the Household, 1889, page 163. | |
| The Woman Suffrage Cook Book (1886) | Vermont Pumpkin Pie |
Peel and cut your pumpkin into small pieces and put into a kettle with a very little water, cook from six to eight hours stirring frequently to prevent burning. When ... From The Woman Suffrage Cook Book, 1886, page 84. | |
| Mrs. Porter's New Southern Cookery Book (1871) | Very Rich Rice Meringue Pudding |
Boil half a cupful of rice in one C|uart of milk for three hours, or; sweeten and fiavor to let it; beat with it the yolks of four eggs and scant cupful of butter; put ... From Mrs. Porter's New Southern Cookery Book, 1871, page 334. | |
| The National Cookery Book (1876) | Virermia Tomato Kercuup |
Gather the fruit when quite ripe, cut it in thin slices, put layers of tomatoes and salt, alternately, in a tin or stone vessel, until it is full, then boil it gently ... From The National Cookery Book, 1876, page 283. | |
| The White House Cook Book (1887) | Virginia Corn Bread |
THREE cups of white corn meal, one cup of flour, one tablespoonful of sugar, one teaspoonful of salt, two heaping teaspoonfuls of baking powder, one tablespoonful of ... From The White House Cook Book, 1887, page 271. | |
| The Creole Cookery Book (1885) | Virginia Corn Cake |
Dissolve 1 tablespoonful of butter in 14 pints of boiling milk; into this scald 1 quart of Indian meal; when cool, add 4 pint of wheat flour, a tablespoonful of sugar, a ... From The Creole Cookery Book, 1885, page 116. | |
| The Corn Cook Book (1918) | Virginia Spoon Corn Bread |
y^ cup granulated cooked hominy • V/, cups milk lard 2 cups corn meal 2 tablespoons buttqr Add, shortening and salt to hot hominy, add corn sifted with alternately milk; ... From The Corn Cook Book, 1918, page 25. | |
| Directions for Cookery, in Its Various Branches (1837) | WARM SLAW.—Cut the cabbage |
into shavings as for cold slaw; (red cabbage is best;) and put it deep * This receipt was accidentally omitted in its proper place. earthen it closely, and set it on the ... From Directions for Cookery, in Its Various Branches, 1837, page 228. | |
| Mrs. Porter's New Southern Cookery Book (1871) | Wheat and Rice Bread |
1. Boil half a pound of rice in three pints of becomes thick and pulpy. this, yeast, six pounds of flour and to taste, make your dough. It is an excellent summer bread. ... From Mrs. Porter's New Southern Cookery Book, 1871, page 181. | |
| Mrs. Porter's New Southern Cookery Book (1871) | Wheat and White Potato Bread |
Take one pint of new milk, one pint of boiling water, and mix with six good-sized potatoes well boiled and mashed; in a large spoonful of salt, the same of sugar, and ... From Mrs. Porter's New Southern Cookery Book, 1871, page 181. | |
| Mary Elizabeth's War Time Recipes (1918) | Wheatless Pumpkin Pie |
For one large pie, use: 2 cups pumpkin 1 cup milk ¥4 teaspoon cinnamon ¥, teaspoon ginger 34 cup light strained honey (Use fresh pumpkins as long as they are in the ... From Mary Elizabeth's War Time Recipes, 1918, page 154. | |
| Mrs. Owen's Illinois Cook Book (1871) | When Vegetables Sink |
to the bottom pot are generally done if the water has been kept boiling them up immediately or they will lose their color and goodness; drain off all the water before ... From Mrs. Owen's Illinois Cook Book, 1871, page 98. | |
| The Cook's Own Book (1832) | White Beet, Leaves |
ilii'rn in lx>iling water with a little salt, cover the saucepan, and boil them longer than spinach; drain off the water, and beat them as spinach, with a bit of butter and a little salt. From The Cook's Own Book, 1832, page 290. | |
| Aunt Babette's Cook Book (1889) | White Cabbage |
Reject the outer green leaves, cut the cabbage in quarters and lay for an hour in cold water. Then put it on to boil in hot water for fifteen minutes. Pour off this ... From Aunt Babette's Cook Book: Foreign and Domestic Receipts for the Household, 1889, page 161. | |
| Common Sense in the Household (1871) | White Celery Sauce |
2 large heads of celery. 1 teacupful of broth in which the fowl is boiled. " cream or milk. Salt and nutmeg. Heaping tablespoonful flour, and same of butter. From Common Sense in the Household, 1871, page 188. | |
| The Boston Cooking-School Cook Book (1896) | White Corn Cake |
}>^ cup butter 1)^ cups white corn meal y^ cup sugar 1>^ cups flour lineups milk 4 teaspoons baking powder Whites 3 eggs 1 teaspoon salt Cream the butter; add sugar ... From The Boston Cooking-School Cook Book, 1896, page 111. | |
| The Boston Cooking-School Cook Book (1896) | White Corn Meal Cake |
1 cup scalded milk % ^'^P white corn meal Add salt to corn meal, and pour on gradually milk. Turn into a buttered shallow pan to the depth of one-fourth inch. Bake in a ... From The Boston Cooking-School Cook Book, 1896, page 112. | |
| Salads, Sandwiches and Chafing-Dish Dainties (1899) | White Hashed Potatoes |
Butter the blazer and put into it about three cups of cold chopped potato, salted during the chopping. Pour over tlie potato a little hot stock, or water, and scatter ... From Salads, Sandwiches and Chafing-Dish Dainties, 1899, page 277. | |
| The Good Housekeeping Woman's Home Cook Book (1909) | White Mushroom Sauce |
Melt four tablespoons of butter, add one slice each of carrot and onion, a bit of bay leaf, sprig of parsley, six pepper¬ corns, four tablespoons of flour, and slowly ... From The Good Housekeeping Woman's Home Cook Book, 1909, page 242. | |
| Directions for Cookery, in Its Various Branches (1837) | WHITE ONION SAUCE—Peel a dozen |
onions, and throw them into salt and water to keep them white. Then boil them tender. When done, squeeze the water from them, and chop them. Have ready some butter that ... From Directions for Cookery, in Its Various Branches, 1837, page 168. | |
| Mrs. Rorer's Philadelphia Cook Book (1886) | White Potato Custard |
Juice and rind of two lemons i tablespoonful of butter (one ounce) all light, then add the and butter; beat again. Pare the potatoes and grate them into the milk, then ... From Mrs. Rorer's Philadelphia Cook Book, 1886, page 398. | |
| Salads, Sandwiches and Chafing-Dish Dainties (1899) | White-Bean Salad |
Toss one pint of white beans, cooked, with one tablespoonful of vinegar and three tablespoonfuls of oil, a little salt and a dash of cayenne or paprica. Arrange in a ... From Salads, Sandwiches and Chafing-Dish Dainties, 1899, page 62. | |
| The Good Housekeeper (1841) | Whole Rice in a Shapf |
Wash a large teacupful of rice in several waters, put it into a saucepan with cold water to cover it, and when it boils, add two cupfuls of rich milk, and boil it till ... From The Good Housekeeper, 1841, page 95. | |
| Aunt Sammy's Radio Recipes (1927) | Wilted Dandelion Greens |
2 quarts dandelion greens. | }/i cup mild vinegar. 4 tablespoons bacon fat. j Wash the greens thoroughly. Cut finely with scissors. From Aunt Sammy's Radio Recipes, 1927, page 22. | |
| The Virginia House-Wife (1824) | Winter Squash |
The crooked neck of this squash is the best part. Cut it in slices an inch thick, take off the rind and boil them with salt in the water: drain them well before they are ... From The Virginia House-Wife, 1824, page 151. | |
| Directions for Cookery, in Its Various Branches (1837) | Winter Squash |
is much finer than the summer squash. It is fit to eat in August, and, in a dry warm place, can be kept well all winter. The colour is a very bright yellow. it, take out ... From Directions for Cookery, in Its Various Branches, 1837, page 193. | |
| Common Sense in the Household (1871) | Winter Squash |
Pare, take out the seeds, cut into small pieces, and stew until soft and tender. Drain, press well, to rid it of all water, and masli with butter, pepper, and It take ... From Common Sense in the Household, 1871, page 243. | |
| Mrs. Lincoln's Boston Cook Book (1884) | Winter Squash |
If the shell be soft, peel the squash, remove the seeds, and steam or cook in boiling salted water. If the shell be hard, split the squash, remove the seeds, and steam ... From Mrs. Lincoln's Boston Cook Book, 1884, page 330. | |
| Mrs. Rorer's Philadelphia Cook Book (1886) | Winter Squash |
The small Hubbard squash for baking. Saw the squash in scrape out the soft part and the Put the halves in the oven, and bake about of an hour, or until tender. Serve in ... From Mrs. Rorer's Philadelphia Cook Book, 1886, page 316. | |
| Lowney's Cook Book, Illustrated in Colors (1907) | Winter Squash |
Cut squash, remove seeds, and steam or boil until soft. Remove squash from shell. Add butter, salt and pepper. Reheat and serve. From Lowney's Cook Book, Illustrated in Colors, 1907, page 131. | |
| The Creole Cookery Book (1885) | Winter Tomatoes |
Peel and cut all of the hard part of the tomatoes; add a ‘little salt and red pepper; let them stew until thick enough to bottle; after which, put all the bottles in an ... From The Creole Cookery Book, 1885, page 230. | |
| The Cook's Own Book (1832) | Winter Vegetable |
(1) Peel and slice six large onions, six potatoes, and four turnips; in half a pound of butter or very fresh dripping; toast a of bread brown and hard, put it, with two ... From The Cook's Own Book, 1832, page 258. | |
| The Cook's Own Book (1832) | Winter Vegetable |
(2) To every gallon of water allow, when cut down small, a quart of the following vegetables; equal quantities of turnips, carrots, and potatoes, three onions, two heads ... From The Cook's Own Book, 1832, page 258. | |
| Chinese-Japanese Cook Book (1914) | With Chinese Dried Mushrooms |
One half pound of pork; one half pound of beef; one quarter clove of garlic; one onion; one half bunch of celery; one dozen lotus seeds; one half can of bamboo shoots; ... From Chinese-Japanese Cook Book, 1914, page 53. | |
| The Cook's Own Book (1832) | With Onion Gravy |
Peel and slice two large onions, put diem into a quart stewpan, with two table-spoonfuls of water; cover die stew pan set it on a slow fire till the water lias INI! led ... From The Cook's Own Book, 1832, page 62. | |
| Mary Elizabeth's War Time Recipes (1918) | X Rice Mold—maple Syrup |
1 cup rice 2 quarts boiling water 1 heaping tablespoon salt Put the rice in the boiling water and salt and boil hard for twenty minutes. Drain in a colander and pour ... From Mary Elizabeth's War Time Recipes, 1918, page 178. | |
| The Cook's Own Book (1832) | Yeast, Potato |
Boil some mealy potatoes; peel and weigh them; while hot, bruise them finely, and mix them quickly water, allowing one quart to; rub a then add honey or brown sugar in ... From The Cook's Own Book, 1832, page 293. | |
| Mrs. Owen's Illinois Cook Book (1871) | Yeast, with Mashed Potatoes |
Boil well, and mash six or seven good sized potatoes; in while they are hot, and save the water in which they were boiled to thin it with; add a little salt, a half ... From Mrs. Owen's Illinois Cook Book, 1871, page 127. | |
| Housekeeping in Old Virginia (1879) | Yellow Pickled Cabbage |
1 gill black pepper. 1 gill celery-geed. A. few cloves, A few pieces of ginger. A QUICK WAY TO MAKE YELLOW PICKLE. 261 4 tablespoonfuls made mustard, 1 tablespoonful ... From Housekeeping in Old Virginia, 1879, page 268. | |
| Common Sense in the Household (1871) | Young Turnips Boiled Whole |
smoothly, and trim" all the same size and shape. Lay in cold water half an hour. Put on in boiling water, with a tablespoonful of butter, and stew until tender. Drain ... From Common Sense in the Household, 1871, page 224. | |