~CRUMB GRIDDLE CAKES~–Soak one pint of bread crumbs in one pint of sour
milk for an hour, then add a level teaspoon of soda dissolved in one cup
of sweet milk, and one well beaten egg, half a teaspoon of salt and
flour enough to make a drop batter as thick as griddle cakes are usually
made.Chicken Recipes - YAKITORI
Peruvian Chicken with Plums

Salad Recipes

BEAN SALAD. MRS. W. E. THOMAS.

Cold cooked stringed beans, drained and dressed with a simple oil and

vinegar dressing, or mayonnaise, make an excellent salad.

Tropical Chicken Wings

TRUFFLE AND CHESTNUT STUFFING

Peel off the thick outer skin of the
chestnuts, pat them into a saucepan with a bay leaf, a lump of salt, and
plenty of coriander seeds. Cover them with water, and boil until nearly
tender. Drain the chestnuts and peel off the inner skin, for every half
pound of chestnuts, weighed after they are boiled and peeled, allow
one-half pound of bacon, one-quarter pound of truffles, and the
chestnuts all cut up into small pieces; season to taste with salt,
pepper and spices and add a little each of powdered thyme and marjoram;
toss the mixture for a few minutes longer over the fire and it is then
ready for use.BBQ Chicken Crock Style

RASPBERRY JAM. MRS. E. S.

Weigh equal parts of fruit and sugar. Put the fruit into a preserving

pan, and mash with a silver or wooden spoon; let boil up; then add the

sugar; stir all the time while cooking. Strawberry or blackberry jam

is made the same way. Thirty or forty minutes is sufficient time for

cooking.

Phoenix Arizona Blog

JELLIED CUCUMBER

Pare and slice cucumbers and cook in water to cover
until tender. Drain, season with salt, a few grains of cayenne, and to
one cup of the cooked cucumber add a level teaspoon of gelatin dissolved
in a spoonful of cold water. Stir the soaked gelatin in while the
cucumber is hot. Set into a cold place to chill and become firm. If a
large mold is used break up roughly into pieces, if small molds are
taken then unmold onto lettuce leaves and serve with mayonnaise.Leap Day jokes

~DEVILED CHICKEN

Split the chickens down the back and broil until
done, lay on a hot dripping pan and spread on a sauce, scatter fine
crumbs over and set in a quick oven to brown. For the sauce beat a
rounding tablespoon of butter light with one-half teaspoon of mixed
mustard, one teaspoon of vinegar and a pinch of cayenne.Best Blogs 2008

STUFFED CABBAGE

Cut the stalk out of two or more young cabbages and
fill with a stuffing made from cooked veal, chopped or ground very fine,
seasoned well with salt and pepper, and mixed with the beaten yolk of an
egg. Tie a strip of cheese cloth round each cabbage, or if small, twine
will hold each together. Put into a kettle with boiling water to cover
and cook until tender. Drain, unbind and serve hot.Global Issues

LEMON JELLY

Grate two lemons and the juice of one. The yolks of three
eggs, two cups of sugar. Butter, the size of an egg. Boil until thick.leap year jokes

CANNED STRAWBERRIES. MRS. G. A. LIVINGSTON.

For every quart of strawberries, take one pint of sugar; add a

tablespoonful or two of water. Let sugar dissolve; then add fruit,

and let boil. Can immediately in air-tight glass cans.

Thanksgiving Recipes

It is said that “Any fool can make a salad,” but all salads are not

made by fools. “Mixing” comes by intuition, and the successful cooks

use the ingredients, judgment, and their own tastes, rather than the

recipe.

Any number of salads and fillings for sandwiches for home use, teas or

receptions, can be made at little cost and trouble, by using the

following simple recipe for dressing. The secret of success of the

dressing lies in the mixing of the ingredients:

Powder the cold yolks of four hard boiled eggs; then stir in one

tablespoon even full of common mustard, one-half teaspoonful of salt,

and two heaping tablespoonfuls of pulverized sugar. When mixed

thoroughly, add three tablespoonfuls of good table oil, and stir

rapidly for three minutes; then add six tablespoonfuls of good, sharp

vinegar, and stir for five minutes. Now you will have dressing

sufficient for a dozen or fifteen plates of salad, and one that will

keep in a cool place for weeks.

Salad Recipes

LETTUCE SALAD.

Add to the above dressing just before serving, one pound of crisp

lettuce, cut in one-half inch squares, or sliced fine. Garnish the

dish or dishes with the white of the egg, chopped fine, to which add

the thin slices of two or three small radishes.

Famous Recipes