Funny Jokes
How do you get fresh air into a Russian church? You click on an icon, and a window opens.
6/29/2008
6/9/2008
Chocolate Recipes Cocoa Recipes Candy Recipes
CINDERELLA CAKES
Use two eggs, one cupful of sugar, one cupful and a quarter of flour,
one gill of cold water, one tablespoonful of lemon juice, one
teaspoonful of baking powder, one ounce of Premium
No. 1 Chocolate, half a tumbler of any kind of jelly, and chocolate
icing the same as for eclairs.
Separate the eggs, and beat the yolks and sugar together until light.
Beat the whites until light, and then beat them with yolks and sugar and
grated chocolate. Next beat in the lemon juice and water, and finally
the flour, in which the baking powder should be mixed. Beat for three
minutes, and then pour the batter into two pans, and bake in a moderate
oven for about eighteen minutes. When done, spread one sheet of cake
with the jelly, and press the other sheet over it; and when cold, cut
into little squares and triangular pieces. Stick a wooden toothpick into
each of these pieces and dip each one into the hot icing, afterwards
removing the toothpick, of course.
Condiments Recipes
CHILI SAUCE. MRS. M. E. WRIGHT.
Twenty-four ripe tomatoes, eight onions, twelve green peppers, four
tablespoons salt, eight tablespoons sugar, two tablespoons cinnamon,
two tablespoons ginger, one tablespoon cloves, four teacups vinegar;
boil slowly two hours.
Recipes Tried and True
Fowl and Game Recipes
APPLE STUFFING. MRS. W. H. ECKHART.
Take one-half pint of apple sauce (unsweetened); add one half cup or
more of bread crumbs, some powdered sage, a little chopped onion, and
season with cayenne pepper. Delicious for roast geese, ducks, etc.
Chicken Recipes Chicken Recipes Turkey Recipes
Spanish Chicken Pie
Cut up a chicken and boil until tender. Cut up and fry in chicken fat
two onions, two green peppers, stirring in one and one-half
tablespoonfuls of flour. Have ready five tomatoes, stewed, and put in
two dozen ripe olives with a small clove of garlic, mashed. Grate seven
large ears of corn, season with salt and put a layer in a greased baking
pan, then chicken, then the other ingredients, with a little of the
gravy. Stir all together and bake until brown.
Bread Recipes
MUFFINS. MRS. W. C. BUTCHER.
Three eggs beaten separately, one-half cup of sugar, two-thirds cup of
butter, one pint of sweet milk, two heaping teaspoons of baking
powder; add flour to make it as thick as cake batter.
Pickles Recipes
ROSA’S SWEET PICKLE.
Nine pounds peaches, three pounds sugar, three quarts good cider
vinegar. Peel the peaches; then put them with the sugar and vinegar
in a porcelain lined kettle; cook for five to ten minutes; put two
cloves in each peach; add a little whole allspice.
Jewish Recipes – Invalid Recipes
A FINE BEEFSTEAK PIE.
Jewish Recipes
Cut two pounds of beef steaks into large collops, fry them quickly
over a brisk fire, then place them in a dish in two or three layers,
strewing between each, salt, pepper, and mushroom powder; pour over a
pint of strong broth, and a couple of table-spoonsful of Harvey-sauce;
cover with a good beef suet paste, and bake for a couple of hours.
Jewish Recipes
The most delicate manner of preparing suet for pastry is to clarify
it, and use it as butter; this will be found a very superior method
for meat pastry.
Jewish Recipes
Cooking Meats – Steak – Pork – Lamb and Other Meat
STEAK A LA JARDINIERE
1 lbs. Steak—5d.
1 gill Green Peas—2d.
1 gill French Beans—1d.
1/2 oz. Flour
1 oz. Butter
1 Carrot
1 Turnip
1/2 pint Gravy
Salt—1 1/2d.
Total Cost—91/2 d.
Time—Three Hours
Cut the steak into neat pieces and fry very quickly in the butter; take it out, put in the flour, and when quite smooth pour on the gravy and stir until it boils. Put back the steak, and simmer very gently for three hours. Cut the carrot and turnip up into thin strips, and put them in when the steak has been cooking for two hours. Boil the peas and beans separately, and add them to the stew five minutes before serving. Arrange the steak on a hot dish, put the vegetables round, and pour over the gravy. The greater the variety of vegetables used the nicer this dish will be.
CHICKEN AND STUFFING
Serves 6
I wouldn’t serve this to a gourmet club, but it’s an easy, cook ahead dish for a relaxed family meal when you don’t want to spend a lot of time in the kitchen. It’s also an ideal way to have the taste of stuffed chicken — with easier serving qualities. You can make it ahead of time, up to the point of baking.
2 cans (10-1/2-ounces each) condensed cream of chicken soup, divided
1 can (10-1/2-ounces) chicken broth
2 eggs, beaten
1 package (7-1/2-ounces) herb seasoned stuffing mix
3 cups cooked chicken, cut in chunks
1 teaspoon salt or to taste
1/8 teaspoon ground pepper
1/2 cup milk
2 tablespoons chopped canned pimento
Preheat oven to 350oF. In a mixing bowl whisk together one can of undiluted soup, broth and eggs. Add stuffing mix and toss. Place stuffing in bottom of a baking dish. Arrange chicken on top of stuffing and sprinkle with salt and pepper. In a large measuring cup combine remaining can of soup and milk and pimento and pour over all. Bake, uncovered, for 35 to 45 minutes or until hot and bubbling..
Chicken Recipes – The Perdue Chicken Cookbook
Copyright (C) by Mitzi Perdue – Used with Permission