Candy Recipes - Chocolate Recipes

CHOCOLATE COATED ALMONDS



Select nuts that are plump at the ends. Use them without blanching.
Brush, to remove dust. Melt "Dot" Chocolate and when cooled properly
drop the nuts, one at a time, into the center of it; push the nuts under
with the fork, then drop onto waxed paper or oil cloth. In removing the
fork make a design on the top of each nut. These are easily prepared and
are particularly good.



Famous Quotes

Salad Recipes - Recipes for Salads

EAST INDIAN SALAD SAUCE

2 Eggs—2d.

1 teaspoonful Curry Powder—1/2d.

1/2 gill Oil

1/4 gill Vinegar—1 1/2d.

Total Cost—4d.

Boil the eggs hard; put the yolks into a bowl and work them till they are quite smooth. Work in gradually the curry powder, oil, and vinegar. Blend well, and it is ready. It may be used sometimes instead of mayonnaise or ordinary salad dressing.

Famous Quotes

Jewish Recipes - Dessert Recipes - Recipes for Desserts

GRIMSTICH.

Jewish Recipes

Make into a stiff paste one pint of biscuit powder, a little brown
sugar, grated lemon peel, six eggs, and three-quarters of a pound
of warmed fresh butter; then prepare four apples chopped finely, a
quarter of a pound of sweet almonds blanched and chopped, half a pound
of stoned raisins, a little nutmeg grated, half a pound of coarse
brown sugar, and a glass of white wine, or a little brandy; mix the
above ingredients together, and put them on a slow fire to simmer for
half an hour, and place in a dish to cool; make the paste into the
form of small dumplings, fill them with the fruit, and bake them; when
put in the oven, pour over a syrup of brown sugar and water, flavored
with lemon juice.

Jewish Recipes



Chicken Recipes

Pie and Pastry Recipes

COFFEE CUP CUSTARD
One quart milk, one-fourth cup ground coffee, four
eggs, one-half cup sugar, one-fourth level teaspoon salt, one-half
teaspoon vanilla. Tie the coffee loosely in a piece of cheesecloth and
put into double boiler with the milk. Scald until a good coffee color
and flavor is obtained, then remove from the fire. Remove the coffee.
Beat the eggs and add the sugar, salt and vanilla, then pour on
gradually the milk. Strain into cups, place in a pan of hot water, and
bake in a moderate oven until firm in the middle. Less vanilla is
required when combined with another flavoring.

Diabetic Meals

Free Recipes

CORN OYSTERS. MRS. G. H. WRIGHT.

To one quart of grated corn add three eggs, beaten separately; four

crackers, rolled fine; salt and pepper to taste. Fry in butter or

lard.



Diabetic Recipes

FILLING FOR CAKES Recipes - Recipes for CAKE FILLINGS

FIG OR DATE FROSTING
These frostings are excellent to use upon any
kind of cake, but as they are rather rich in themselves, they seem
better suited for light white cake. If figs are preferred they should be
chopped fine. If dates, the stones and as much as possible of the white
lining should be removed and then they should be chopped fine. For a
good size loaf of cake, baked in two layers, use a scant quarter of a
pound of either the chopped dates or figs, put into a double boiler or
saucepan with a very little boiling water, just enough to make the mass
pliable. Let them stand and heat while the syrup is boiling. For this
two cups of fine granulated sugar and half a cup of boiling water are
required. Boil without stirring till the syrup taken upon the spoon or
skewer will "thread." Do not allow it to boil too hard at first. When
the sugar is thoroughly melted, move the saucepan to a hotter part of
the stove so that it may boil more vigorously. Have ready the whites of
two eggs beaten dry, now to them add the fig or date paste and pour the
boiling syrup in a fine stream over the two, beating all the time. Beat
occasionally while cooling, and when thoroughly cold add one teaspoonful
of lemon extract, and it is ready for use. These frostings may be a
trifle sticky the day they are made, especially if the syrup is not
boiled very long, but the stickiness disappears by the second day, even
if kept in a stone jar.

Diabetic Meals

Bread Recipes

PINEAPPLE PANCAKES

Make a batter using half pound sifted flour and
three good sized eggs with a cupful of milk. This makes a very thin
batter. When smooth and free from lumps, bake in a well buttered frying
pan, making the cakes about eight inches in diameter. As soon as brown
on one side turn. When cooked on both sides remove to a hot serving dish
and sprinkle with sweetened pineapple. Bake the remainder of batter in
the same way, piling in layers with the pineapple between the cakes. Cut
in triangular pieces like pie and serve very hot.

Diabetic Meals

Dessert Recipes - Recipes for Desserts

BAKED BANANAS, PORTO RICAN FASHION
Select rather green bananas, put
them, without removing the skins, into hot ashes or a very hot oven and
bake until the skins burst open. Send to the table in a folded napkin.
The skins help hold in the heat and are not to be removed until the
moment of eating. Serve plenty of butter with them.

Diabetic Recipes

Vegetable Recipes

POTATO MOLD

Mash some potato smoothly, add to it some butter and a
little milk to make it smooth but not wet. Season with white pepper and
salt and add enough chopped parsley to make it look pretty. Press into
greased mold and bake for half an hour until lightly browned. Dust with
crumbs and serve.

Chicken Curry

Ice Cream Recipes - ICE CREAM AND SHERBETS

CURRANT SHERBET
Mash ripe red currants well and strain the juice. To
two cups of the juice add two cups of sugar, two cups of water, and
bring to boiling point. Cook a few minutes and skim well, then pour
while hot slowly on to the whites of two eggs beaten stiff. Beat a few
minutes, cool, and freeze.

top secret recipes

Chocolate Recipes - Chocolate Candy Recipes

CHOCOLATE NOUGATINES



1 cup of granulated sugar,
1/2 a cup of glucose,
1/2 a cup of honey (strained),
Piece of paraffine size of a pea,
1/4 a cup of water,
1/4 a teaspoonful of salt,
The whites of 2 eggs, beaten dry,
1 cup of almond or English walnut meats, chopped fine,
1 teaspoonful of vanilla,
About 1/2 a pound of Baker's "Dot" Chocolate.

Put the sugar, glucose, honey, paraffine and water over the fire, stir
occasionally and let boil to the hard ball degree, about 248 deg. F. Add the
salt to the eggs before beating them, and gradually pour on part of the
syrup, beating constantly meanwhile with the egg beater; return the rest
of the syrup to the fire and let boil until it is brittle when tested in
cold water or to 290 deg. F. Then turn this gradually onto the eggs, beating
constantly meanwhile. Return the whole to the saucepan, set over the
fire on an asbestos mat and beat constantly until it becomes crisp when
tested in cold water. Pour into a buttered pan a little larger than an
ordinary bread pan and set aside to become cold. When cold cut into
pieces about an inch and a quarter long and three-eighths of an inch
wide and thick. Coat these with "Dot" Chocolate.



Diabetic Recipes

BEEF, VEAL AND PORK Recipes

FRIED SAUSAGE MEAT

Roll sausage meat into small balls, wrapping each
in a thin rasher of bacon and fasten with a skewer. Fry lightly in a
little butter. Serve with fried parsley and croutons of fried bread.
Serve hot.

Stuffed Pork chops

Recipes

SARDINE BUTTER

Remove the skins and bones from seven or eight
sardines; put them in a mortar and pound until smooth. Boil two large
handfuls of parsley until tender, squeeze it as dry as possible, remove
all stalks and stems and chop it. Put the parsley in the mortar with the
fish and four ounces of butter, then pound again. When well incorporated
mold the butter into shapes. Keep on ice until ready for serving.
Excellent for hot toast.

Crockpot Country Style Ribs with Saurkraut

Jewish Recipes - Fish Recipes - Recipes for Fish

Fish Recipes.

Jewish Recipes

PRELIMINARY REMARKS.
When fish is to be boiled, it should be rubbed lightly over with salt,
and set on the fire in a saucepan or fish-kettle sufficiently large,
in hard cold water, with a little salt, a spoonful or two of vinegar
is sometimes added, which has the effect of increasing its firmness.

Jewish Recipes

Fish for broiling should be rubbed over with vinegar, well dried in
a cloth and floured. The fire must be clear and free from smoke, the
gridiron made quite hot, and the bars buttered before the fish is put
on it. Fish to be fried should be rubbed in with salt, dried, rolled
in a cloth, and placed for a few minutes before the fire previous to
being put in the pan.

Jewish Recipes



Chicken Recipes

Pie and Pastry Recipes

PRUNE TARTS

Wash the prunes thoroughly and soak over night or for
several hours. Cook in the same water. When very tender rub them through
a sieve. To one cup of the pulp add one tablespoon of lemon juice, the
yolks of two eggs beaten with one-half cup of thin cream and a few
grains of salt. Mix well and sweeten to taste, then fold in the whites
of two eggs beaten very stiff. Line small tins with paste, fill with the
mixture and bake in a moderate oven. Serve cold.

Thai Ginger Chicken

Jewish Recipes - Preserve Recipes - Recipes for Preserves

PRESERVED APRICOTS.

Jewish Recipes

Halve and pare ripe apricots, or if not quite ripe, boil them till the
skin can easily be removed. Lay them in a dish hollow downwards,
sift over them their own weight of white sugar, let them lay for some
hours, then put the fruit, with the sugar and juice into a preserving
pan, and simmer till the fruit is clear, take it out, put it carefully
into pots, and pour over the syrup.

Jewish Recipes

This receipt will serve as a guide for preserved nectarines, peaches,
plums, gages, &c. A few of the kernels should always be put in with
the fruit, as they improve the flavor of the preserve.

Jewish Recipes



Chicken Recipes

Recipes Tried and True

VEAL CUTLETS. MRS. U. F. SEFFNER.

Fry a few slices of breakfast bacon. Dip the cutlets in a beaten egg;

roll in corn meal or cracker crumbs; salt and pepper; put in skillet

with the fat from bacon; fry slowly until a nice brown.



Baked Chicken Recipes

RAMAKI WRAPS

Makes 64,

Serves 16-18

This is a good appetizer for a teenage party. I've served it to kids who would never go for the chicken livers in the original ramaki recipe. They've loved this version, made with cut up franks.

8 chicken franks

1 can (8-ounces) water chestnuts, drained

32 strips bacon

Preheat oven to 400oF. Cut each frank into 8 slices. Slice water chestnuts thinly. Halve bacon slices crosswise.

For each ramaki, wrap frank slice and water chestnut slice with bacon; secure with toothpick. Place ramakis on a rack over large baking pan and bake for 15 minutes or until bacon is crisp.

Chicken Recipes - The Perdue Chicken Cookbook

Copyright (C) by Mitzi Perdue - Used with Permission

Eggscape

Chicken Recipes

The Truth about MLM

BEER MARINADE

Makes about 2 cups

3 tablespoons spicy brown mustard

3 tablespoons brown sugar

3 tablespoons vegetable oil

1 tablespoon Worcestershire sauce

1 teaspoon Tabasco

1 teaspoon salt or to taste

1/2 teaspoon ground pepper.

1 can (12-ounces) beer

1 extra large onion, peeled and sliced into rings

In large, shallow baking dish, combine first 7 ingredients; stir in beer. Add onion and 4 to 6 pounds chicken to marinade. Cover and refrigerate 1 hour or longer, turning occasionally. To grill, drain poultry and use marinade for basting. Onion rings may be grilled 2 to 3 minutes per side and served with poultry.

Chicken Recipes - The Perdue Chicken Cookbook

Copyright (C) by Mitzi Perdue - Used with Permission

Eggscape

Chicken Recipes

Cabbage Soup

Fish Recipes - Recipes For Fish

FISH PUDDING

1/2 lb. Blue Cod—5d.

1 lb. Potatoes—1d.

1 oz. Butter—1d.

1 Egg

Pepper and Salt—1d.

Total Cost—8d.

Time—Half an Hour

Use cold fish and potatoes, if there are any in the larder; if not, boil a piece of blue smoked cod in some water for five minutes. Flake it up free from skin and bone and put it into a basin; mash up the potatoes and mix them in with the pepper and salt. Bind into a paste with an egg; rub some dripping on a baking sheet, turn the mixture on to it and shape into the letter S, brush over with egg or milk, and bake till brown. Slip it off on to a hot dish, and garnish with parsley.

Diabetic Recipes

BEEF, VEAL AND PORK Recipes

HASH WITH DROPPED EGGS

Mince or grind cold cooked meat and add
two-thirds as much cold chopped vegetables. The best proportions of
vegetables are half potato and one-quarter each of beets and carrots.
Put a little gravy stock or hot water with butter melted in it, into a
saucepan, turn in the meat and vegetables and heat, stirring all the
time. Season with salt, pepper, and a little onion juice if liked. Turn
into a buttered baking dish, smooth over, and set in the oven to brown.
Take up and press little depressions in the top, and drop an egg into
each. Set back into the oven until the egg is set, but not cooked hard.
Serve in the same dish.

Diabetic Recipes

CHICKEN IN MUSTARD SAUCE

Serves 4

If controlling sodium is important to you, use an ordinary table wine for the white wine called for in this recipe. Cooking wines often contain salt and should be avoided by anyone who is watching sodium intake. Likewise, sweet wines and fortified ones such as sherry, Madeira and Marsala should be used sparingly because they are higher in calories than dry wines. No wines contain alcohol after cooking.

1 roaster boneless breast or 1 package thin sliced roaster breast

3 tablespoons vegetable oil, divided

1/2 pound mushrooms, sliced (2 cups)

2 tablespoons minced, fresh parsley

l tablespoon minced shallot or scallion

l/8 teaspoon ground pepper

l/2 cup low-sodium chicken broth

l/4 cup dry white wine

l tablespoon Dijon mustard

Remove and discard visible fat from breast; slice thin.

(If using thin sliced product, skip this step.) In a large skillet over medium-high heat, heat 2 tablespoons oil. Add breast slices a few at a time, placing so that pieces do not touch. Saute 4 minutes, turning once, until chicken is lightly browned on both sides. Remove from skillet; keep warm.

Heat remaining oil. Add mushrooms, parsley, shallot and pepper. Stirring frequently, cook 2 minutes. Stir in broth and wine; bring to a boil and cook until liquid is reduced by half (about 1/3 cup). Reduce heat to low; stir in mustard until well blended. Spoon over chicken.

Nutritional Figures per Serving

Calories 286. Protein 37 grams. Carbohydrate 4 grams. Fat 13 grams. Cholesterol 90 mg. Sodium 201 mg.

Chicken Recipes - The Perdue Chicken Cookbook

Copyright (C) by Mitzi Perdue - Used with Permission

Eggscape

Chicken Recipes

Super Saturday

ORIENTAL COOK-OUT CHICKEN

Serves 6-8 You need an outdoor grill with a rotisserie for this one. The sight of the whole chickens wrapped in orange peel spirals, turning on the spit is really impressive. Don't let your guests or family miss this part.

2 whole chickens

2 teaspoons salt or to taste

1/2 teaspoon ground pepper

1 cup frozen orange juice concentrate (undiluted)

4 tablespoons peanut or vegetable oil

2 tablespoons French salad dressing

3 teaspoons soy sauce

2 oranges

Rub inside of chickens with salt and pepper. In a bowl combine orange juice, oil,salad dressing, and soy sauce; rub mixture on chickens, inside and out. Peel oranges, spiral fashion, keeping skins in one strip. Cut orange segments into small pieces and place inside of chickens. Truss chickens securely with string. Place on outdoor grill rotisserie rod, securing with forked holders. Place spiral orange peels around chickens, holding in place with toothpicks. Broil on rotisserie about 1 hour or until juices run clear with no hint of pink when thigh is pierced, basting constantly with sauce.

Chicken Recipes - The Perdue Chicken Cookbook

Copyright (C) by Mitzi Perdue - Used with Permission

Eggscape

Chicken Recipes

Global Issues for Global Citizens

Bread Recipes

STEAMED CORN BREAD. MRS. CHAS. MOORE.

Two cupfuls new milk, two cupfuls Indian meal, one and one-half

cupfuls flour, two-thirds cupful New Orleans molasses, one scant

teaspoon soda. Mix flour, meal, and salt together thoroughly; then

add milk, and beat till smooth. Dissolve soda in molasses; add to

mixture; then put in buttered pan; steam three hours, setting steamer

over cold water. Put in oven fifteen minutes.



Love Quotations

Chocolate Recipes Cocoa Recipes Candy Recipes

CHOCOLATE BUTTER CREAMS

2-1/2 cups of sugar,
1/2 a cup of water,
1/4 a cup of glucose,
1/4 a cup of butter,
2-1/2 ozs of Baker's Premium Chocolate,
2 teaspoonfuls of vanilla,
1/2 a pound of Baker's "Dot" Chocolate.

Put the sugar, water, glucose and butter over the fire; stir until the
sugar is melted, then cook to the soft ball degree, or 236 deg. F.; pour on
a damp marble and leave until cold; then pour on the Premium Chocolate,
melted over hot water, and with a spatula turn to a cream. This process
is longer than with the ordinary fondant. Cover the chocolate fondant
with a bowl and let stand for thirty minutes; knead well and set over
the fire in a double boiler; add the vanilla and stir until melted. The
mixture is now ready to be dropped into small impressions in starch;
when cold and brushed free of starch dip in "Dot" Chocolate. When
dropping the chocolate mixture into the starch it should be just soft
enough to run level on the top. If too soft it will not hold its shape
in coating.



Candy Recipes

Mint Julep

Bruise several sprigs of mint in a mixing glass with pulverized sugar.
Fill the glass with ice and pour over it a jigger of whisky. Let stand
for ten minutes and then put in a dash of Jamaica rum. Dress with sprigs
of mint, and sprinkle with powdered sugar. Serve with straws.

Chicken Recipes

Jewish Recipes - Invalid Recipes - Receipts for Invalids

EGG WINE.

Jewish Recipes

Beat a fresh egg, and add it to a tumbler of white wine and water,
sweetened and spiced; set it on the fire, stir it gently one way until
it thickens; this, with toast, forms a light nutritive supper.

Jewish Recipes



Potato Recipes

Vegetable Recipes - Recipes for Vegetables

POTATO BALLS

1 lb. Cold Boiled Potatoes

Bread Crumbs—1d.

2 Eggs

1 oz. Butter

Hot Fat—3d.

Total Cost—4d.

Time—5 Minutes.

Rub the potatoes through a sieve or mash them smoothly. Put the butter into a saucepan, and, when melted, season with pepper and salt; put in the potatoes and turn them about till hot through. Drop in the egg and mix into a paste, turn on to a plate to cool, and roll into balls. Beat up an egg and brush over the balls, cover well with crumbs, and fry in hot fat. The yolks of eggs will do for this dish if the whites are wanted for other purposes.

Pork Recipes

Salad Recipes - Recipes for Salads

LAMB SALAD

Cold Roast Lamb

2 Lettuces—1d.

1 Tomato—1/2d.

12 Capers—1/2d.

2 Eggs—2d.

Remoulade Dressing—3d.

Total Cost—7d.

Cut the lamb into small pieces and lay it in a bowl. Cut the tomato into thin slices and lay it over, then the capers chopped small. Pour over the dressing, break up the lettuces and put over, and garnish with the hard boiled eggs cut in slices.

Chinese Recipes
Cookie Recipes

Jewish Recipes - Dessert Recipes

TOURTE A LA CREME.

Jewish Recipes

This is a fashionable and delicate description of tart. A couple of
round cutters about the size of a pie plate are required for it, one
of the cutters must be about two inches smaller than the other, if
they are fluted the tourte will have a better appearance.

Jewish Recipes

Roll out some very rich puff paste to the thickness of one inch, and
cut two pieces with the larger tin cutter, then press the smaller
cutter through one of these pieces, and remove the border which will
be formed round it; this must be laid very evenly upon the other piece
of paste, and slightly pressed to make it adhere; place the tourte in
an oven to bake for about twenty minutes, then let it become cool, but
not cold, and fill it with a fine custard or with any rich preserves;
if the latter, a well whipped cream may be laid lightly over; the
pastry may be glazed if approved.

Jewish Recipes



Cookie Recipes
Cake Recipes

CHUTNEY BARBECUE SAUCE

Makes about 1-1/2 cups

You'll get a deeply browned chicken with this recipe.

1 jar (8-1/2-ounces) mango chutney

1/3 cup wine vinegar

1 tablespoon spicy brown mustard

1 tablespoon brown sugar

1/4 teaspoon Cayenne pepper

In small bowl, combine all ingredients. Use as basting sauce for grilling 4 to 5 pounds of chicken during last 10 to 15 minutes cooking. Lightly oil poultry before cooking, and turn often to avoid burning.

Chicken Recipes - The Perdue Chicken Cookbook

Copyright (C) by Mitzi Perdue - Used with Permission

Eggscape

Chicken Recipes

Beef Back Ribs

SPICY SOUTHWESTERN CASSEROLE

Serves 6-8

Is there a teenage cook in the family? He or she could make this for the family dinner one night this week.

8 chicken franks

2 cans (15-ounces) chili

1 cup yellow cornmeal

2 teaspoons baking powder

1 teaspoon salt or to taste

2 eggs

2/3 cup melted butter or margarine

1 cup sour cream

1 can (16 ounces) niblets-style corn, drained

1/4 pound grated Monterey Jack or Cheddar cheese

1 can (4 ounces) chopped, mild green chilies, drained

Preheat oven to 375oF. Cut franks in half lengthwise. Place chili in bottom of a buttered 7x14x2-inch baking dish. Arrange franks, cut side down, on top of chili. In medium size mixing bowl, mix dry ingredients. Add eggs, butter, and sour cream and blend thoroughly. Fold in corn. Sprinkle half of the cheese and green chilies over the layer of franks. Top with half of the corn mixture. Sprinkle with remaining cheese and chilies and finish with a layer of corn mixture. Smooth the top with a spatula. Bake in the middle of oven for 35 to 40 minutes, or until top is lightly browned and toothpick inserted in corn layers comes out clean.

PHOTO: School's open, and crunchy Tater-Chip Drumsticks, fresh vegetables and frozen-juice "slush" earn high lunch bag... - 5

Chicken Recipes - The Perdue Chicken Cookbook

Copyright (C) by Mitzi Perdue - Used with Permission

Eggscape

Chicken Recipes

Beef Recipes

Cookbook Recipes - Celery Victor

Take six stalks of celery well washed. Make a stock of one soup hen or
chicken bones, and five pounds of veal bones in the usual manner, with
carrots, onions, parsley, bay leaves, salt and pepper. Place the celery
in a vessel and strain the broth over it. Boil until soft and let cool
off in its own broth.

When cold press the broth out of the celery with the hand, gently, and
place on a plate. Season with salt, fresh ground black pepper, chervil,
and one-quarter white wine vinegar with tarragon to three-quarters of
best olive oil.

Kathleen Murray

ROSEMARY HENS WITH LIGHT WINE GRAVY

Serves 4

Game hens are sold both fresh and frozen. If you've selected a frozen one, follow your microwave manufacturer's directions for defrosting and turn and rearrange the birds frequently for even defrosting. I've tried game hens both fresh and frozen, and I found that there's enough of a difference in flavor and tenderness to make me strongly prefer fresh.

2 Cornish game hens

6 sprigs fresh parsley

1 small onion, halved

1 clove garlic, halved

3 small carrots, peeled, cut in 1/2-inch slices (1 cup)

2 medium tomatoes, peeled and cut in wedges, or 6 cherry tomatoes, halved

1 medium zucchini, cut in 3/4-inch slices (1 cup)

1/4 pound mushrooms, quartered (about 1 cup)

1/2 cup chicken broth

1/4 cup dry white wine

1 and 1/2 teaspoon minced, fresh rosemary or 1/2 teaspoon dried

Salt and freshly ground pepper to taste

2 tablespoons cold water

2 teaspoons cornstarch

Into each hen cavity, place 3 sprigs parsley, 1/2 onion and 1/2 garlic clove.

Place carrots, tomatoes, zucchini and mushrooms in a microwave-safe baking dish. Combine chicken broth, wine and 1/4 teaspoon rosemary; pour over vegetables. Cover with plastic wrap and microwave at HIGH (100% power) 5 minutes. Arrange hens, breast side down, on top. Sprinkle with remaining rosemary and pepper. Cover with wax paper. Microwave at MEDIUM-HIGH (70% power) 11 minutes per pound combined weight of hens. Halfway through cooking time, stir vegetables; turn hens breast side up and rotate dish. Re-cover with wax paper.

Remove hens to serving platter, reserving juices for gravy. Using slotted spoon, arrange vegetables around hens and cover with foil; allow to stand 10 minutes. Cut hens in half to serve.

To prepare gravy, in a 4 cup glass container, combine water and cornstarch. Slowly add reserved cooking juices (about 3/4 cup) from hens; stir to blend. Microwave at HIGH 2 minutes or until thickened, stirring twice. Serve with Cornish hens.

Chicken Recipes - The Perdue Chicken Cookbook

Copyright (C) by Mitzi Perdue - Used with Permission

Eggscape

Chicken Recipes

Jim O'Hara

Jewish Recipes - MATSO - Cake Recipes - Dessert Recipes - Cakes

ANOTHER SORT.

Jewish Recipes

Warm a quarter of a pint of water flavoured with a little salt, in
which mix four beaten eggs; then mix half a pound of matso flour, and
a couple of lumps of white sugar, and half a teacup of milk; mix all
well together, and bake in a tin.

Jewish Recipes



Funny Jokes

Famous Recipes

Pie Recipes

PUMPKIN PIE. MRS. T. H. LINSLEY

One coffeecup of mashed pumpkin, reduced to the proper consistency

with rich milk and melted butter or cream, one tablespoonful of flour

a small pinch of salt, one teaspoon of ginger, one teaspoon of

cinnamon, one half nutmeg, one half teaspoon of vanilla, one half

teaspoon of lemon extract, two-thirds cup of sugar.

PUFF PASTE.--One third cup of lard, a little salt, mix slightly with

one and one half cups of flour, moisten with very cold water, just

enough to hold together; get into shape for your tin as soon as

possible. Brush the paste with the white of egg. Bake in a hot oven

until a rich brown.



Italian Cooking

Fish Recipes - Recipes For Fish

FISH PIE

2 or 3 Bream—1s.

1 gill Milk or Melted Butter—1d.

Short Pastry, Pepper and Salt

Parsley—3d.

Total Cost—1s. 4d.

Time—Three-quarters of an Hour.

Cold fish will do very well for this dish. If fresh is used, fillet it and cut into small pieces; if cooked, flake up into small pieces. Lay in a buttered pie-dish, season with pepper, salt, and chopped parsley; pour over the sauce and cover with a short pastry made with 1/2 lb flour and 1/4 lb dripping. Brush over with egg or milk, and bake for three-quarters of an hour; garnish with parsley, and serve.

Italian Rice

Cosmetic Recipes - The Complexion and Cosmetics

MILK OF ROSES.

Jewish Recipes

Put into a bottle one pint of rose-water, one ounce of oil of almonds;
shake well together, then add fifty drops of oil of tartar.

Jewish Recipes



Italian Food

Solari's Crab Louis

Take meat of crab in large pieces and dress with the following:
One-third mayonnaise, two-thirds chili sauce, small quantity chopped
English chow-chow, a little Worcestershire sauce and minced tarragon,
shallots and sweet parsley. Season with salt and pepper and keep on ice.

Potato Recipes

Free Recipes

TO STEW TURNIP. MRS. ECKHART.

Pare, halve, and slice them on a slaw cutter; boil in clear water.

When tender, add a large lump of butter, a teaspoonful of sugar, and

pepper and salt to taste. Stir in flour and cream to thicken like

peas. Serve in sauce dishes.



Italian Recipes

BEEF, VEAL AND PORK Recipes

FRANKFORT SAUSAGE

For this use any part of the pig, but equal
quantities of lean and fat. Mince fine, season with ground coriander
seed, salt, pepper, and a small quantity of nutmeg. Have ready skins,
well cleaned and soaked in cold water for several hours, fill with the
seasoned meat, secure the ends and hang in a cool, dry place until
needed.

Italian Recipes

BEEF, VEAL AND PORK Recipes

BREADED CUTLETS

Have the cutlets cut into portions of the right size
for serving. Dust each side with salt and pepper. Beat one egg with a
tablespoon of cold water, dip the cutlets in this and roll in fine bread
crumbs. Fry three slices of salt pork in the frying-pan and cook the
cutlets in this fat. As veal must be well done to be wholesome, cook it
slowly about fifteen minutes. Serve with a gravy made from the contents
of the pan or with a tomato sauce.

Italian Cooking

Cooking Recipes

FOR CANNING CORN. MRS. MARTHA WRIGHT.

To five pints green corn, add three pints water; cook five minutes;

then dissolve three level teaspoons tartaric acid, and add to corn;

cook a few minutes longer; then it is ready to can in new or nearly

new tin cans.

When preparing for table, drain off liquid; add a very little water;

season and sweeten to taste. When boiling, add one level teaspoon

soda dissolved in hot water.



Recipes

Famous Recipes

Pie Recipes

SUMMER MINCE MEAT. MRS. G. A. LIVINGSTON.

Two teacups of sugar, one teacup of molasses, two teacups of hot

water, one teacup of chopped raisins, one-half cup of butter, one-half

cup of vinegar, two eggs, six rolled crackers or bread crumbs;

cinnamon, allspice, cloves, and nutmeg to taste.



Easter Recipes

BEEF, VEAL AND PORK Recipes

SMOKED BEEF WITH CREAM

Place the finely minced beef in a stewpan with
a lump of butter, cooking it for two minutes, and moisten slightly with
a little cream, add two tablespoonfuls of bechamel sauce. Serve as soon
as it boils up.

Chicken Recipes

Candy Recipes - Chocolate Recipes

PETITS FOUR

Bake a simple, light sponge cake in a shallow biscuit tin or dripping
pan, and when cold turn out on the moulding board and cut into small
dominoes or diamonds. They should be about an inch in depth. Split each
one and spread jelly or frosting between the layers, then ice tops and
sides with different tinted icings, pale green flavored with pistachio,
pale pink with rose, yellow with orange, white with almond. Little
domino cakes are also pretty. Ice the cakes on top and sides with white
icing, then when hard put on a second layer of chocolate, using _Walter
Baker & Co.'s Unsweetened Chocolate_ and made as for layer cake, dipping
the brush in the melted chocolate to make the spots.

Candied violets, bits of citron cut in fancy shapes, candied cherries
and angelica may all be utilized in making pretty designs in
decoration.--_American Housekeeper._



Famous Recipes

Sauce Recipes

SAUCE MAYONNAISE

Place in an earthen bowl a couple of fresh egg yolks
and one-half teaspoonful of ground English mustard, half pinch of salt,
one-half saltspoonful red pepper, and stir well for about three minutes
without stopping, then pour in, one drop at a time, one and one-half
cupfuls of best olive oil, and should it become too thick, add a little
at a time some good vinegar, stirring constantly.

Famous Recipes

Ice Cream Recipes - ICE CREAM AND SHERBETS

STRAWBERRY PARFAIT
Hull, wash and drain some sweet strawberries.
Press through a strainer enough to give about two-thirds of a cup of
pulp. Cook together in a graniteware saucepan one cupful granulated
sugar and half a cup of water until it spins a thread. Do not stir while
cooking. Whip two whites of eggs stiff and then pour the hot sirup over
them and continue beating them until the mixture is cold. As it thickens
add the crushed berries, a spoonful at a time. Have ready a pint of
cream whipped to a solid froth, stir lightly into the egg and berry
mixture, then pack into a covered mold and bury in ice and salt, equal
proportions, leaving it for several hours.

Recipes

Cookie Recipes

Cookie Recipes

COOKIES. MRS. JOHN LANDON.

One cup butter, two cups sugar, one cup cold water, one teaspoonful of

saleratus, two teaspoonfuls cream tartar, two eggs, flour enough to

roll, and no more.



Recipes

Vegetable Recipes

POTATOES AND ONIONS SAUTED

Take an equal amount of small new potatoes
and onions of equal size, peel and place in a saute pan with a
good-sized piece of butter, tossing them over the fire for a quarter of
an hour, being careful not to let them burn. Put in enough water to half
cover the vegetables, add a little salt and pepper, place the lid over
the pan and stew gently for half an hour, then squeeze a little lemon
juice in it and turn on a hot dish, and serve.

Famous Recipes

Ice Cream Recipes - ICE CREAM AND SHERBETS

CRANBERRY SHERBET
This is often used at a Thanksgiving course dinner
to serve after the roast. To make it boil a quart of cranberries with
two cupfuls of water until soft, add two cupfuls sugar, stir until
dissolved, let cool, add the juice of one or two lemons and freeze. This
may be sweeter if desired. Serve in sherbet glasses.

Easter Recipe Carnival

Soup Recipes - Recipes for Soups

LENTIL SOUP

1 lb. Split Lentils—2d.

1/2 oz. Butter—1d.

3 Onions and 2 doz. Peppercorns

1 teaspoonful Sugar

3 quarts Water

Salt—1d.

Total Cost—4 d.

Time—Four Hours.

Wash the lentils well in two or three waters and put them into a saucepan with the onions, peppercorns, sugar, salt, and half the butter, and sweat them for five minutes. Pour over the boiling water and boil steadily for four hours. If the soup gets too thick, pour in a little more water or stock. Rub through a sieve and return to the saucepan; stir in the butter, salt, and pepper to taste. Boil up and serve.

Lentil soup is one of the most nourishing of all soups, and particularly nice during the winter months.



Recipes

Cookie Recipes

Cookie Recipes

MY GRANDMOTHER'S COOKIES. MRS. J. EDD THOMAS.

Three eggs, two cups sugar, one cup butter and lard, two-thirds cup

sour milk, one teaspoon soda, two teaspoons cream tartar. Flavor with

vanilla. Use flour enough to roll. Stir only with a spoon.



Easter Recipes

Stuffing Recipes

GIBLET STUFFING FOR TURKEY

Put the giblets in a saucepan over the
fire with boiling water to cover, sprinkle over a teaspoonful of salt
and a quarter of a teaspoonful of pepper and boil gently until tender.
Save the water in which the giblets were boiled to use for gravy. Chop
the giblets quite fine, put them in a frying pan over the fire with four
ounces of butter, two breakfast cups of stale breadcrumbs and a good
seasoning of salt, pepper and any powdered sweet herbs except sage. Stir
all these ingredients together until they are of a light brown, add a
wine glass of sherry or Madeira wine, and the force meat is ready for
use.

Easter Recipe Carnival

WRAPPED CHICKEN

Serves 6

1 cup mayonnaise

1 cup chopped scallions

2 tablespoons minced fresh parsley

3 cloves garlic, minced, divided

1/2 teaspoon fresh lemon juice

Pinch salt

Pinch ground pepper

1 cup butter or margarine, divided

12 sheets fillo pastry (available in most quality supermarkets)

6 skinless, boneless chicken breast halves

Grated Parmesan cheese

In a shallow dish combine mayonnaise, scallions, parsley, half of garlic, lemon juice, salt and pepper. In a small saucepan over medium heat melt butter with remaining garlic. Brush one pastry sheet with melted garlic butter, top with second sheet and brush again. Dip chicken breast in mixed ingredients turning to coat thoroughly. Place chicken diagonally on one corner of pastry sheets, then roll while folding in sides to make a neat rectangular package. Brush top of wrapped chicken with butter and top lightly with Parmesan cheese. Preheat oven to 350oF. Place wrapped breasts in a baking dish and bake for about 35 minutes. They're a golden brown when done.

Chicken Recipes - The Perdue Chicken Cookbook

Copyright (C) by Mitzi Perdue - Used with Permission

Eggscape

Chicken Recipes

Teaching Spelling

Recipes Tried and True

Fowl and Game Recipes

FOWL AND GAME.

"And then to breakfast with what appetite you have."

--SHAKESPEARE.

Famous Quotes

Chicken Recipes Chicken Recipes Turkey Recipes



Homophones Video

Condiments Recipes

TO PRESERVE PEACHES. L. D.

Take equal portions of peaches and sugar; pare, stone, and quarter the

fruit. Put the sugar with the peaches; let stand over night. In the

morning, boil slowly in preserving kettle one hour and three-fourths;

skim well.



Recipes

Dessert Recipes - CAKES, CRULLERS AND ECLAIRS

CHOCOLATE CAKE
Cook one cup of sugar, one-half cup of milk, one-half
cup of grated chocolate and the beaten yolk of one egg together until
smooth. When done add a teaspoon of vanilla and cool. Beat one-half cup
of butter to a cream, add one cup of sugar slowly, and beat smooth. Add
two beaten eggs, one-half cup of milk, two cups of flour in which
two-thirds teaspoon of soda has been sifted and when well beaten add the
cool chocolate mixture. Bake in four layers and put together with a
white boiled icing.

Recipes

Candy Recipes - Chocolate Recipes

CHOCOLATE FROSTING

1 square of Baker's Chocolate,
Pinch of salt,
5 tablespoonfuls of boiling water,
1 teaspoonful of vanilla,
About three cups of sifted confectioners' sugar.

Melt chocolate in bowl over tea-kettle, add water, salt and vanilla, and
when smooth add the sugar, and heat until very glossy. Make the frosting
stiff enough to spread without using a wet knife. It will keep
indefinitely.



Famous Quotes

Jewish Recipes - Paste - Pastry Recipes - Recipes for Pastries

CHEESECAKES.

Jewish Recipes

Warm four ounces of butter, mix it with the same quantity of
loaf-sugar sifted, grate in the rind of three lemons, squeeze in
the juice of one, add three well-beaten eggs, a little nutmeg, and
a spoonful of brandy; put this mixture into small tins lined with a
light puff paste, and bake.

Jewish Recipes

Cheesecakes can be varied by putting almonds beaten instead of the
lemon, or by substituting Seville oranges, and adding a few slices of
candied orange and lemon peel.

Jewish Recipes



Famous Recipes

Pie and Pastry Recipes

APPLE PIE--SOUTHERN STYLE

For four pies half pound butter, quarter
pound of lard, half dinner teaspoon of salt, work four cups flour and
the above ingredients with a fork, and then mix with ice water and mix
it so it will just stick together. Then ready for use.

Recipes

Jewish Recipes - Paste - Pastry Recipes - Recipes for Pastries

PATTY MEATS

May be prepared from any dressed materials, such as cold dressed veal,
beef and mutton, poultry, sweetbreads, and fish; the chief art is to
mince them properly, and give them the appropriate flavor and sauce;
for veal, sweetbreads, and poultry, which may be used together or
separately, the usual seasonings are mace, nutmeg, white pepper, salt,
mushrooms minced, or in powder, lemon-peel, and sometimes the juice also;
the mince is warmed in a small quantity of white sauce, not too thin,
and the patty crusts, when ready baked, are filled with it.

Jewish Recipes

For beef and mutton the seasonings are salt, pepper, allspice, a few
sweet herbs powdered, with the addition, if approved, of a little
ketchup; the mince must be warmed in strong well-thickened beef gravy.

Jewish Recipes

If the mince is of fish, season with anchovy sauce, nutmeg,
lemon-peel, pepper and salt; warm it, in a sauce prepared with butter,
flour, and milk or cream, worked together smoothly and stirred till
it thickens; the mince is then simmered in it for a few minutes, till
hot; the seasonings may be put with the sauces, instead of with the
mince.

Jewish Recipes



Recipes

Jewish Recipes - Sauce Recipes - Sauces

CAPER SAUCE.

Jewish Recipes

This is merely melted butter with a few pickled capers simmered in it,
or they may be put into a sauce made of broth thickened with egg, and
a little flour.

Jewish Recipes



Cheese Steak Recipes

Poultry Recipes - Recipes for Poultry

TO STEW DUCK WITH GREEN PEAS.

Jewish Recipes

Stuff and half roast a duck, then put it into a stew-pan with an onion
sliced, a little mint and about one pint of beef gravy, add after it
has simmered half an hour, a quart of green peas, and simmer another
half hour; a little lump sugar is requisite.

Jewish Recipes



Egg Recipes

Dessert Recipes and Sweets

SPONGE ROLL

3 tablespoonsful Flour—1/2d.

3 tablespoonsful Sugar—1d.

3 Eggs—3d.

2 teaspoonsful Baking Powder—1d.

3 teaspoonsful Jam—1 1/2d.

Total Cost—7d.

Time—10 Minutes.

Beat the eggs and sugar together for five minutes, mix the flour and baking powder together and stir them lightly in. Pour into a well-buttered tin and b