Dessert Recipes - COOKIE RECIPES - Cookies

PLAIN CAKE
Beat together one-half cup of butter and two cups of sugar
until light and creamy, add the well beaten yolks of three eggs,
one-half cup of milk, three cups of flour in which three teaspoons of
baking powder have been sifted, and last the stiffly beaten whites of
three eggs.
Add any flavoring preferred and bake in a moderate oven.


Diabetic Recipes

Jewish Recipes - Sauce Recipes - Sauces

ANOTHER EXCELLENT RECEIPT.

Jewish Recipes

Chop some mushrooms, young and fresh, salt them, and put them into a
saucepan with a little gravy, made of the trimmings of the fowl, or
of veal, a blade of mace, a little grated lemon peel, the juice of
one lemon; thicken with flour, and when ready to serve, stir in a
table-spoonful of white wine.

Jewish Recipes



Famous Quotes

Candy Recipes - Chocolate Recipes

CHOCOLATE CREAM PIE

Line a pie plate with rich pie crust, putting on an extra edge of crust
the same as for custard pie. Fill with the chocolate filling made after
the following recipe. Bake in a hot oven until crust is done; remove,
and when cool, cover with a meringue and brown very slowly in moderate
oven.



Spring Chicken Recipes

Drink Recipes

Drink Recipes

INVALID COFFEE. MRS. S. A. POWERS.

Three cups warm water, one cup baking molasses. Take as much fresh,

new bran as this will moisten (not wet); mix thoroughly, and brown in

oven exactly like coffee, and to this two pounds of mixed ground Rio

and Java coffee; then stir in three well beaten eggs. You will have

about ten quarts of mixture when done.

FOR USING.--Take one tablespoonful of this mixture to a cup of boiling

water; let boil from fifteen to twenty minutes.

Drink Recipes



Diabetic Recipes

Bread Recipes

MUFFINS. MRS. A. C. AULT.

One cup sweet milk, one-half cup butter, one egg, one tablespoonful

sugar, two teaspoonfuls baking powder, two and one-half cups flour, a

pinch salt.

"ELECTRIC LIGHT FLOUR" is guaranteed pure winter wheat flour.



Diabetic Recipes

Pickles Recipes

CUCUMBER PICKLES. KITTIE M. SMITH.

Wash your cucumbers; then pour boiling water on them, and let them

stand eighteen hours. Take them out, and make a brine of one pint of

salt to one gallon of water; pour on boiling hot; let stand

twenty-four hours. Then wipe them dry, and pack them in your jar.

Put in slips of horseradish, and what spices you like. Cover with

cold cider vinegar. Put grape leaves on the top. They are ready to

use in twenty-four hours, and if the vinegar is pure cider vinegar,

will keep indefinitely.



Diabetic Meals

Cake Recipes - Dessert Recipes - Cakes

STEWED PIPPINS.

Jewish Recipes

Peel the pippins and stew them gently with a little water, white
sugar, and a little lemon peel; preserve is usually used to ornament
the top of each apple; they should, when done, look white and rather
transparent.

Jewish Recipes



Diabetic Recipes

Jewish Recipes - Dessert Recipes

APPLE CHARLOTTE.

Jewish Recipes

Prepare the apples as in the last receipt; but instead of using a
jelly mould, put the apples into an oval cake tin about the size of a
small side dish, four or five inches high; when cold, turn it out
and cover the apple-shape with savoy cakes placed closely together
perpendicularly; all round the top of the charlotte should be covered
with whites of eggs and sugar, beaten to a stiff froth, and placed in
small balls; a salamander should be used to crisp them and to give
a slight peach-like colour; a tasteful cook will, after crisping the
first layer of these balls, add others over them to form a sort of
cone high in the centre, that will have a pretty effect if well done.
This is an easy and elegant _entremet_, and by no means an expensive
one.

Jewish Recipes



Cabbage Soup

Jewish Recipes - Pickle Recipes - Recipes for Pickling

TO PICKLE WHITE AND RED CABBAGE.

Jewish Recipes

Take off the outside leaves, cut out the stalk, and shred the cabbage
into a cullender, sprinkle with salt, let it remain for twenty-four
hours, then drain it. Put it into jars, and fill up with boiling
vinegar, prepared with the usual spices; if the cabbage is red, a
little cochineal powdered, or a slice or two of beet-root is necessary
to make the pickle a fine colour; if it is white cabbage, add instead,
a little turmeric powder.

Jewish Recipes



Chicken Recipes

Famous Recipes

Pie Recipes

CHESS PIE. IVA FISH.

Three-fourths cup of sugar; butter the size of an egg, yolks of three

eggs, one tablespoon of flour, one pint of milk; flavor with nutmeg.

beat all well together; heat the custard to near boiling; fill pie and

bake. Put white of eggs on top; sprinkle with sugar and brown in

oven.



Mexican Pork Stew

Fish Recipes - Recipes For Fish

FISH A L’AURORE

1 Jew-fish—9d.

1/2 Small Onion

1/2 teaspoonful Parsley

1 Egg

1/2 pint White Sauce

Pepper and Salt—3d.

Total Cost—1s.

Time—30 Minutes.

Put some dripping on a tin dish, lay the fish in it, and cover with a buttered paper and bake in the oven for twenty minutes. Take it out, split open and take out the centre bone; sprinkle the inside of the fish with finely chopped onion and parsley, pepper, and salt. Put back the upper fillet, trim away some of the bones, pour over the melted butter or white sauce, and put back into the oven for ten minutes. Boil the egg hard, remove the shell, take out the yolk and either chop it or rub it through a sieve, cut the white into shapes. Take the fish from the oven and decorate the top with the yolk and white of egg; serve hot.

Diabetic Recipes

Jewish Recipes - Paste - Pastry Recipes - Recipes for Pastries

TARTLETS.

Jewish Recipes

Make a very rich light puff paste, and roll it out to half an inch of
thickness; it should be cut with fluted paste-cutters, lightly baked,
and the centre scooped out afterwards, and the sweetmeat or jam
inserted; a pretty dish of pastry may be made by cutting the paste in
ribbons of three inches in length, and one and a half in width; bake
them lightly, and pile them one upon another, with jam between each,
in the form of a cone.

Jewish Recipes



Food and Cooking

Cooking Recipes

Cake Recipes

DOUGHNUTS. MRS. T. H. LINSLEY.

Yolks of four eggs, one cup of sugar, one cup of sweet milk, a little

nutmeg, two teaspoons of baking powder; mix soft; cut out, and fry.



Chicken Casserole

Recipes Tried and True

BEEF LOAF. MRS. J. J. SLOAN.

Take three and one-half pounds of lean beef (raw), chopped; six

crackers, rolled fine; three well-beaten eggs, four tablespoonfuls of

cream, butter the size of an egg; salt and pepper to taste; mix all

together and make into a loaf. Bake one and one-half hours. Serve

cold in thin slices.



Chicken Curry

Dessert Recipes and Sweets

POTATO FRITTERS

Cold Potatoes

1 Egg

2 oz. Sugar

Nutmeg or Lemon Peel

Hot Fat

Total Cost—11/2 d.

Time—5 Minutes.

Mash up the potatoes very smoothly, beat in the sugar and a flavouring of nutmeg or grated lemon peel. Beat up the egg and pour over the potatoes and mix into a paste; form into small round cakes. Fry in very hot fat till brown; pile high on a dish, sprinkle with sugar and serve. One egg is sufficient for about 1 lb., potatoes.

Chicken Recipes

Appetizer Recipes

CHOCOLATE CREAMS. MRS. EDWARD E. POWERS.

Two pounds XXXX confectioners' sugar, one-fourth pound grated

cocoanut, one tablespoonful vanilla, a pinch of salt, whites of three

eggs (beaten very stiff); mix all together, and roll into small balls;

let stand one-half hour; then dip into the chocolate, prepared thus:

One-half cake Bakers chocolate (grated fine), two tablespoonfuls

butter. Warm the butter; mix in the chocolate. When cool, dip the

creams in, and set on a buttered plate to harden.



Barbecued Chicken Recipes

Ice Cream Recipes - ICE CREAM AND SHERBETS

ICE CREAM WITH MAPLE SAUCE
Scald one quart of cream, add one-half cup
of sugar, a bit of salt, and when cold freeze as usual, first flavoring
with vanilla or extract of ginger. Reduce some pure maple sirup by
boiling until quite thick, stir into it some sliced pecans or walnuts
and serve hot with each portion of the cream.

Chicken 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.

Desperate Housewife

CHINESE CHICKEN

Serves 4

The shape of foods affects cooking results. Thin areas cook faster than thicker ones, so meatier portions should always be placed toward the outer edge of the utensil where microwave energy is greater.

4 chicken drumsticks

4 chicken thighs

1/4 cup melted butter

2 tablespoons soy sauce

1/4 teaspoon ground pepper

1/8 teaspoon minced, fresh ginger

1 can (3-ounces) chow mein noodles

1/4 cup sliced almonds

Salt to taste

Remove and discard skin from drumsticks and thighs. In small bowl, mix butter, soy sauce, pepper and ginger. In blender or food processor fitted with steel blade, finely chop chow mein noodles, almonds and salt; transfer to wax paper. Brush chicken with soy mixture, then roll in noodle mixture to coat all sides. Arrange on microwave-safe roasting pan, with meatier portions toward outside; cover with wax paper. Reserve remaining soy and noodle mixture.

Microwave at MEDIUM-HIGH (70% power) 10 minutes per pound. Halfway through cooking time turn legs and thighs over; spoon on remaining soy mixture and sprinkle with remaining noodle mixture. Cover with a double thickness of paper towels. Complete cooking, remove paper towels during last 2 minutes. Let stand, uncovered, 5 minutes before serving.

Chicken Recipes - The Perdue Chicken Cookbook

Copyright (C) by Mitzi Perdue - Used with Permission

Eggscape

Chicken Recipes

Cabbage Soup

BEEF, VEAL AND PORK Recipes

BONED HAM

Have the bone taken from a small ham and put into a kettle
of cold water with one onion cut in quarters, a dozen cloves, and a bay
leaf. Cook slowly until tender and do not test it until you have allowed
fifteen minutes to the pound. Take from the kettle, remove the skin,
brush with beaten egg, sprinkle with bread crumbs and set in the oven to
brown.

Diabetic Meals

Chocolate Recipes Cocoa Recipes Candy Recipes

CHOCOLATE BAVARIAN CREAM

For one large mould of cream, use half a package of gelatine, one gill
of milk, two quarts of whipped cream, one gill of sugar, and two and a
half ounces of Chocolate.

Soak the gelatine in cold water for two hours. Whip and drain the cream,
scrape the chocolate, and put the milk on to boil. Put the chocolate,
two tablespoonfuls of sugar and one of hot water in a small saucepan,
and stir on a hot fire until smooth and glossy. Stir this into the hot
milk. Now add the soaked gelatine and the remainder of the sugar. Strain
this mixture into a basin that will hold two quarts or more. Place the
basin in a pan of ice-water, and stir until cold, when it will begin to
thicken. Instantly begin to stir in the whipped cream, adding half the
amount at first. When all the cream has been added, dip the mould in
cold water and turn the cream into it. Place in the ice-chest for an
hour or more.

At serving-time dip the mould in tepid water. See that the cream will
come from the sides of the mould, and turn out on a flat dish. Serve
with whipped cream.



Diabetic Recipes

COLD CORNISH

Serves 2

To get the best flavor from the green beans in this recipe, choose ones that are fresh and young. The bean growers say that if the bean is fresh, it will snap easily when broken. If it bends instead of snapping, the bean has been around too long. Also, check the maturity of the developing seeds inside the pods. You want the seeds to be immature, and you can tell this by making sure that they don't bulge inside the pods. If the seeds are bulging, you can count on the green beans being tough and leathery.

2 fresh Cornish game hens

2 tablespoons olive oil

2 large tomatoes, coarsely chopped, or 1 can (16 ounces) whole tomatoes, chopped, drained

1 medium zucchini, sliced

1 cup fresh green beans, cut into 2-inch lengths

4 scallions, sliced

1/4 cup minced fresh basil or 1 tablespoon dried

1 teaspoon salt or to taste

1/8 teaspoon ground pepper

1 cup chicken broth

1/3 cup Feta cheese (optional)

Quarter hens, remove backbones. In a large skillet, over medium-high heat, heat oil. Add hens and brown on all sides, 12 to 15 minutes. Add remaining ingredients. Cover and simmer 20 minutes or until hens are cooked through. Refrigerate. Serve cold, sprinkled with cheese.

Chicken Recipes - The Perdue Chicken Cookbook

Copyright (C) by Mitzi Perdue - Used with Permission

Eggscape

Chicken Recipes

Julia Aquino

YOGURT SAUCE IN ZUCCHINI CUPS for Curried Chicken and Fruit Kebabs

1 container (16-ounces) plain yogurt

3 tablespoons honey

2 tablespoons minced fresh coriander (also called cilantro or Chinese parsley) or 1/2 teaspoon ground coriander seed

1 teaspoon ground ginger

1 tablespoon fresh lemon juice

4 or 5 medium-sized zucchini, optional

In medium-sized bowl, combine yogurt, honey, coriander, ginger and lemon juice. If desired, spoon into individual zucchini cups for each guest. To make cups, cut each zucchini crosswise into 6 equal pieces. Use a melon baller to scoop out centers from one end of each piece.

Chicken Recipes - The Perdue Chicken Cookbook

Copyright (C) by Mitzi Perdue - Used with Permission

Eggscape

Chicken Recipes

Best Ideas Blogs

Jewish Recipes - Fish Recipes - Recipes for Fish

FISH OMELET.

Jewish Recipes

Shred finely any cold fish, season it, and mix with beaten eggs; make
it into a paste, fry in thin cakes like pancakes, and serve hot on a
napkin; there should be plenty of boiling butter in the pan, as they
should be moist and rich; there should be more eggs in the preparation
for omelets than for fritters.

Jewish Recipes



Love Quotes

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.



Potato Recipes

Veal Cutlets - Veal Recipes - Recipes for Veal

VEAL CUTLETS.

Jewish Recipes

Cut them into proper shape and beat them with a roller until the fibre
of the meat is entirely broken; if this is not done, they will be
hard; they must then be covered with egg and sprinkled with flour, or
a preparation for cutlets may be spread over them, and then fry them
of a fine brown, remove the cutlets to a hot dish, and add to the fat
in which the cutlets have been fried, a spoonful of flour, a small cup
of gravy, salt, pepper, and a little lemon juice or lemon pickle.

Jewish Recipes



Chinese Recipes

Pudding Recipes - Dessert Recipes

A RICH BREAD AND BUTTER PUDDING.

Jewish Recipes

Lay in a deep dish alternate layers of bread and butter cut from a
French roll, and the following mixture: the yolks of four eggs beaten,
four ounces of moist sugar, a few soaked ratafias, a table-spoonful
of brandy and a few currants; fill up the dish with these layers, and
pour over a little milk, the last layer should be of bread and butter,
the whites of the eggs beaten to a froth may, if an elegant appearance
is wished for, be laid over the top when the pudding is nearly baked.

Jewish Recipes



Cajun Recipes

Cookbook Recipes - Clam Chowder

Take one quart of shelled sand clams, two large potatoes, two large
onions, one clove of garlic, one sweet pepper, one thick slice of salt
pork, one-half pound small oyster crackers, one-half glass sherry, one
tablespoonful Worcestershire sauce, one tomato, salt, and pepper. In a
large stewpan place the salt pork cut into small dice, and let this fry
slightly over a slow fire until the bottom of the stewpan is well
greased. Take this off the fire and put in a layer of potatoes sliced
thin, on top of the salt pork, then a layer of onions sliced thin, and a
layer of clams. Put on this salt and pepper and sprinkle with a little
flour and then a layer of crackers. Chop the sweet pepper and tomato
fine and mix with them the bruised and mashed garlic. On top of each
succession of layers put a little of the mixture. Continue making these
layers until all the ingredients are placed in the stewpan, and then
pour on the top sufficient water to just show. Cover tightly and let
ocook gently for half an hour. Pour on the Worcestershire sauce and
sherry just before serving. Do not stir this while cooking, and in order
to prevent its burning it should be cooked over an asbestos cover.

When done this should be thick enough to be eaten with a fork.

Recipes

Chocolate Recipes Cocoa Recipes Candy Recipes

CHOCOLATE, VIENNA STYLE

Use four ounces of Vanilla Chocolate, one quart of
milk, three tablespoonfuls of hot water, and one tablespoonful of sugar.

Cut the chocolate in fine bits. Put the milk on the stove in the
double-boiler, and when it has been heated to the boiling point, put the
chocolate, sugar and water in a small iron or granite-ware pan, and stir
over a hot fire until smooth and glossy. Stir this mixture into the hot
milk, and beat well with a whisk. Serve at once, putting a tablespoonful
of whipped cream in each cup and then filling up with the chocolate.

The plain chocolate may be used instead of the vanilla, but in that case
use a teaspoonful of vanilla extract and three generous tablespoonfuls
of sugar instead of one.



Pork Recipes
Potato Recipes

Cookbook Recipes - Palace Grill Salad

Select three hearts of celery and cut them Julienne. Cut some pineapple
and pimentoes into dice. Mix all well together in a bowl and add
mayonnaise sauce and a little whipped cream. Sprinkle some finely
chopped green peppers on top and serve very cold.

Chicken Recipes
Drink Recipes

Stuffing Recipes

CHICKEN STUFFING

Take the heart, liver, and gizzard of a fowl, chop
fine, season to taste and mix with boiled rice, worked up with a little
butter. Stuff the chicken with this.

Beef Back Ribs

PRECOOKED HOT & SPICY WINGS Chicken Antipasto

Arrange hot & spicy wings on platter with slices of provolone cheese, sliced tomatoes, marinated artichoke hearts and olives.

Out-of-Buffalo Wings: Warm hot & spicy wings and arrange with celery sticks around a blue cheese dip. Combine 3/4 cup mayonnaise, 1/3 cup crumbled blue cheese and 1 minced scallion in a small bowl.

Speedy Arroz Con Pollo: Prepare a box of Spanish rice mix as package directs. During last 10 minutes of cooking time, add 1 package hot & spicy wings, 1 package thawed frozen peas and 1/2 cup sliced olives. ed chicken, toasted almonds, and chopped scallions. Blend in mayonnaise flavored with curry powder and spoon back into pineapple shell to serve.

Cheesy Chick: Prepare packaged stuffing mix as directed, adding 1 cup shredded Jarlsberg or Swiss cheese. Stuff whole roasted chicken or Cornish hens with mixture; heat until warmed through.

Chicken Frittata: Shred roasted chicken or cut breaded chicken into cubes. Add to beaten eggs, along with mushrooms, onions, and any leftover vegetables. Cook mixture quickly, forming into an open-faced omelet or frittata.

Chicken Normandy: Arrange cut-up roasted chicken or Cornish hen meat in a shallow baking dish and scatter thinly sliced apples around pieces. Cover and heat until hot and apples are tender. Stir in a little light or heavy cream and warm to serve.

Chicken Reuben: Thinly slice roasted chicken. Pile on sliced rye that's been spread with Russian dressing. Top with prepared sauerkraut, a slice of Swiss cheese, and another slice of rye. Grill or pan fry sandwiches until cheese melts.

Chicken Sesame: Brush roasted chicken or Cornish hens with bottled salad dressing; sprinkle surface with sesame seeds and heat as directed.

Fabulous Fajitas: Slice roasted chicken into strips. Saute in oil, adding lime juice, garlic, and ground cumin to taste. Roll up in warm flour tortillas and top with chunks of avocado, chopped scallion, and cherry tomatoes.

Pasta Pizazz: Saute pieces of roasted or breaded chicken with sliced zucchini, chopped onion, sliced mushrooms, and garlic. Add a dash of heavy cream and toss with hot cooked spaghetti or noodles.

Power Pita: Slice roasted chicken and stuff into a whole wheat pita bread. Top with shredded carrots, alfalfa sprouts, red pepper strips and a tablespoon of dressing made of plain yogurt seasoned with lemon juice, curry powder and salt and pepper to taste.

Stir Fried Chicken: Dice roasted chicken into a wok or skillet and stir-fry with scallions, celery, mushrooms, and peas. Add cooked rice and soy sauce to taste; toss well.

Super Spud: Halve a baked potato and top with shredded roasted chicken mixed with a little mayonnaise. Pile on shredded Swiss cheese, bacon bits, and chopped chives; bake or microwave until cheese melts.

Taco Perdue: Cube roasted chicken and serve in taco shells, topped with shredded lettuce, chopped tomatoes, onion, shredded cheese, and taco sauce.

PHOTO: Harvest fruit adds seasonal flavor to chicken - 3

Golden Nugget Salad: Heat 1 package of chicken breast nuggets. Combine with Romaine lettuce, halved cherry tomatoes and diced avocado. Toss with your favorite dressing.

Chicken Recipes - The Perdue Chicken Cookbook

Copyright (C) by Mitzi Perdue - Used with Permission

Eggscape

Chicken Recipes

Barbeque Recipes

HEARTY LANCASTER CHICKEN, VEGETABLE AND DUMPLING SOUP

Serves 4

This is a famous Pennsylvania summer soup made with extra vegetables for hearty winter eating. You can substitute noodles for the dumplings, or add crackers, pretzels $ and some people have told me that even popcorn works. I'm skeptical about the popcorn, but if you're feeling adventurous, give it a try.

6 cups chicken broth

2 cups cooked, diced chicken

1 teaspoon salt or to taste

1/8 teaspoon ground pepper

1/2 cup parboiled potatoes, cut in 1/2-inch cubes

1/2 cup parboiled carrots, cut in 1/2-inch pieces

1/2 cup shredded green cabbage

1 cup thinly-sliced leek, white and tender green parts only, or 1 medium onion, thinly sliced

1 package (10-ounces) frozen corn kernels from 2 ears of corn

Chicken Recipes - The Perdue Chicken Cookbook

Copyright (C) by Mitzi Perdue - Used with Permission

Eggscape

Chicken Recipes

Ann Posiviata

CREOLE DIP

Makes about 1 cup

2/3 cup bottled chili sauce

1 tablespoon prepared horseradish (optional)

1 tablespoon Worcestershire sauce

1 tablespoon minced fresh parsley

1 tablespoon minced scallion

1 tablespoon minced celery

In small bowl, combine all ingredients. If time allows, let stand at room temperature 1 hour for flavors to blend.

Chicken Recipes - The Perdue Chicken Cookbook

Copyright (C) by Mitzi Perdue - Used with Permission

Eggscape

Chicken Recipes

Brian Dykes

Vegetable Recipes

FRIED SPANISH ONIONS

Peel and slice two pounds of Spanish onions.
Place them in a hot frying-pan, containing two heaping tablespoonfuls of
butter, add salt and pepper.

Famous Recipes

BEEF, VEAL AND PORK Recipes

ROLLED RIB ROAST

Have the backbone and ribs removed and utilize them
for making a stew for lunch. Tie the meat into a round shape and
sprinkle it with salt and pepper, then dredge with flour and place in a
dripping pan. Have the oven hot when the meat is first put into it, in
order that it may be seared over quickly to prevent the juices from
escaping. Then reduce the heat and baste with the fat in the pan. When
done place on a hot platter and surround with riced potato.

Italian Sauces

Dessert Recipes - CAKES, CRULLERS AND ECLAIRS

CHOCOLATE LOAF CAKES
Cream one cup of butter, add two and one-half
cups of sugar and beat to a cream. Beat the yolks of five eggs light,
add to the butter and sugar, with one cup of milk and three cups of
flour in which four level teaspoons of baking powder have been sifted,
the stiffly beaten whites of five eggs and two teaspoons of vanilla
flavoring and two squares of chocolate melted. Bake in a moderate oven.

Potato Recipes

Chocolate Recipes Cocoa Recipes Candy Recipes

CHOCOLATE PROFITEROLES

Shave into a cup one ounce of Premium No. 1
Chocolate, and put the cup into a pan of boiling water. Make a paste the
same as for eclairs, save that instead of one tablespoonful of sugar
three must be used.

As soon as the paste is cooked, beat in the melted chocolate. When cold,
add the eggs, and beat until light. Drop this batter on lightly buttered
pans in round cakes, having about a dessertspoonful in each cake. Bake
for about twenty minutes in a moderately hot oven. Serve either hot or
cold, with whipped cream prepared the same as for Filling No. 1 for
eclairs. Heap the cream in the center of a flat dish, and arrange the
profiteroles around it.



Recipes Search

Recipes

SCRAMBLED EGGS WITH MUSHROOMS

Pare, wash and slice half a pound of
fresh mushrooms, put them in a sautoir; cover, shake the sautoir once in
awhile and cook ten minutes. Break and beat five or six eggs in a
saucepan, adding seasoning of salt, pepper, nutmeg and one-half ounces
of butter cut into bits. Add the mushrooms, set over the fire, stir
constantly with wooden paddle, and when eggs are thick and creamy turn
into a heated dish, garnish with toasted bread points, and serve at
once.

Famous Recipes

Candy Recipes - Chocolate Recipes

COTTAGE PUDDING

4 level tablespoonfuls of butter,
2 eggs,
1 cup of sugar,
3/4 a cup of milk.

Two level teaspoonfuls of baking powder, one and three-quarter cups of
sifted flour or enough to make mixture stiff enough to drop from the
spoon. Bake in buttered gem pans in moderately hot oven twenty-three or
twenty-five minutes. If the cake springs back after pressing a finger on
the top, it shows that it is baked enough. To make a cocoa cottage
pudding add to the above rule six level tablespoonfuls of cocoa. Serve
with a vanilla sauce.



Italian Recipes

Condiments Recipes

TOMATO CATSUP. MRS. ALICE KRANER.

Two and one-half gallons ripe tomatoes; rub through a sieve; eight

cups cider vinegar, one and one-half cups salt, two and one-half cups

brown sugar, nine teaspoonfuls mustard, four teaspoonfuls ginger, five

teaspoonfuls allspice, five teaspoonfuls cloves, five teaspoonfuls

black pepper, four teaspoonfuls cayenne pepper.



Italian Pastas

Jewish Recipes - Preserve Recipes - Recipes for Preserves

DAMSON MARMALADE.

Jewish Recipes

Is made in the same manner as quince, as also apricot marmalade, which
is very fine; the fruit must be stoned, and some of the kernels put in
with the fruit, which are peeled, and apricots are cut in pieces; they
should be carefully pulped through a clean sieve.

Jewish Recipes



Potato Recipes

Vegetable Recipes - Recipes for Vegetables

CABBAGE AND RICE.

Jewish Recipes

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 large piece of butter, salt and pepper;
let it stew gently till thoroughly done, stirring from time to time,
and adding water and butter to prevent its getting too thick; there
should be no gravy in the dish when served.

Jewish Recipes



Easter Recipe Carnival

Salad Recipes

CAULIFLOWER MAYONNAISE

Take cold boiled cauliflower, break into
branches, adding salt, pepper and vinegar to season. Heap on a platter,
making the flowers come to a point at the top. Surround with a garnish
of cooked and diced carrots, turnips, green peas. Pour mayonnaise over
all, chill and serve. Another garnish for cauliflower is pickled beets.

Recipes

Vegetable Recipes - Recipes for Vegetables

CASSEROLE AU RIZ.

Jewish Recipes

Boil some rice till quite tender, make it into a firm paste with one
egg and a couple of tablespoons of strong gravy; then line the inside
of a mould with the paste of sufficient thickness to turn out without
breaking. Some cooks fill the mould instead of lining it only, and
scoop away the centre. After it is turned out the rice must stand till
cold, before it is removed from the mould; then fill the rice with
friccassee of fowl and sweetbread, with a rich white sauce, and place
it in the oven to become hot and brown. The mould used for a casserole
is oval and fluted, and resembles a cake mould. It is as well to
observe, it cannot be made in a jelly mould.

Jewish Recipes



Recipes

Famous Recipes

Pudding Recipes

GOLDEN PUDDING. MRS. FRED. SCHAEFFER.

One-half a cup of molasses, one-half a cup of butter, one-half a cup

of sour milk, one and one-half cups of flour, one egg, a pinch of

salt, and one-half teaspoonful of soda; mix, and steam two hours.

Serve with this--

SAUCE.--One egg, one-half cup butter, one cup sugar, two tablespoons

flour, and one pint boiling water. Flavor with vanilla.



Recipes

Recipes Tried and True

Fowl and Game Recipes

JELLIED CHICKEN. MRS. R. H. J.

Boil the fowl until the meat will slip easily from the bones; reduce

the water to one pint. Pick the meat from the bones in good-sized

pieces; leave out all the fat and gristle, and place in a wet mold.

Skim all the fat from the liquor; add one-half box of gelatine, a

little butter, pepper and salt. When the gelatine is dissolved, pour

all over the chicken while hot. Season well. Serve cold, cut in

slices.

Chicken Recipes Chicken Recipes turkey Recipes



Chicken Recipes

Dessert Recipes and Sweets

DIGESTIVE BISCUITS

1/2 lb. Brown Meal

1/4 lb. Flour—1 1/2d.

1 1/2 gills Water

1 oz. Butter or Lard

1 oz. Sugar—1d.

Total Cost—21/2 d.

Time—5 Minutes.

Mix the meal and flour together, rub in the butter or lard and the sugar; mix into a dry paste with water, knead till smooth. Roll out very thin, cut into rounds, and bake in rather a slow oven.

Famous Recipes

Jewish Recipes - Veal Recipes - Recipes for Veal

CUTLETS IN WHITE FRICASSEE.

Jewish Recipes

Cut them in proper shapes, put them in a veal gravy made with the
trimmings enough to cover them; season delicately, and let them simmer
till quite tender, but not long enough to lose their shape; fresh
button mushrooms and a piece of lemon peel are essential to this dish;
when the meat is done remove it, take all fat from the gravy, and
thicken it with the yolks of two beaten eggs; small balls of forcemeat
in which mushrooms must be minced should be poached in the gravy when
about to be served; the meat must be returned to the saucepan to be
made hot, and when placed in the dish, garnish with thin slices of
lemon.

Jewish Recipes



Recipes

Famous Recipes

Pie Recipes

PLUM PIE. MRS. JULIA P. ECKHART.

Line a pan with puff paste; put in a layer of Damson plums; sprinkle

with cinnamon and sugar. Put in the oven, and let it bake until the

crust is done; take from the oven; put on top a batter made from three

eggs, one cup of sugar, three tablespoons of cold water, one cup of

flour, one teaspoon of baking powder. This is sufficient batter to

cover three pies. Serve warm.



Recipes

Condiment Recipes - PRESERVES, PICKLES AND RELISH

CANNED PINEAPPLE
Pare the pineapple and carefully remove the eyes
with a sharp-pointed silver knife. Chop or grate or shred it with a
fork, rejecting the core. Weigh, and to every pound of fruit allow a
half pound of sugar, put all together in the preserving kettle, bring
quickly to boiling, skim, and remove at once. Put into jars and fill to
overflowing with sirup, and seal.

Recipes

Bread Recipes

QUICK MUFFINS. MRS. S. E. BARLOW.

One cup flour, one heaping teaspoon baking powder, one egg, two

tablespoons melted butter, a little salt; mix all together; before

stirring them, add sufficient water to make a stiff batter. Bake in

hot oven about fifteen minutes.



Recipes

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



Recipes

Recipes

BOLOGNA SAUSAGE

Chop fine one pound each of beef, pork, veal and fat
bacon. Mix with three-fourths of a pound of fine chopped beef suet and
season with sage, sweet herbs, salt and pepper. Press into large skins
thoroughly cleaned and soaked in cold salt water for several hours
before being used, fasten tightly on both ends and prick in several
places. Place in a deep saucepan, cover with boiling water, simmer
gently for an hour, lay on straw to dry and hang.

Recipes

CHICKEN "NIBBLES" TAKE THE HEAT OUT OF SUMMER ENTERTAINING

Summer parties come in all shapes and sizes. Some are small and happen on the spur of the moment. Others are great boisterous affairs that roll across the lawn or down the beach. They're fun. They're happy. They also can be lots of work, but one of the nicest shortcuts I know is the pre-cooked nuggets, tenders, or wings. Straight from the package or warmed for serving, they're extra tasty dunked into a quick dip. I sometimes have an assortment of store-bought mustards available, each in a pretty dish. Or, when there's more time, I'd use one of these Perdue recipes for dips.

Chicken Recipes - The Perdue Chicken Cookbook

Copyright (C) by Mitzi Perdue - Used with Permission

Eggscape

Chicken Recipes

Basic Spelling Rules

SWEET 'N SMOKEY CHICKEN

Serves 30-40

My step daughter-in-law, Jan Perdue, says that when Frank's son Jim was courting her, he invited her over for dinner and served Sweet 'n Smokey Chicken for two. Jan was enchanted with his culinary skill and thought that this would be a sample of what marriage to him would be like. She learned later that this is just about the only thing he cooks. Fortunately, she enjoys cooking and doesn't mind.

30 chicken breast halves

15 chicken drumsticks

15 chicken thighs

8 medium onions, sliced

2 quarts ketchup

1 cup prepared mustard

2 cups vinegar

1 quart maple syrup

1/4 cup hickory smoked salt or to taste

2 teaspoons ground pepper

Preheat oven to 350oF. Place chicken in a single layer, skin side up on top of onion slices in the bottom of 2 to 3 large baking pans. If possible keep breast halves in a separate pan from legs and thighs as they will cook more quickly. In a 2 gallon container combine remaining ingredients and pour over chicken. Bake chicken, uncovered for 45 to 60 minutes or until cooked through. Check breast meat for doneness after 45 minutes.

Chicken Recipes - The Perdue Chicken Cookbook

Copyright (C) by Mitzi Perdue - Used with Permission

Eggscape

Chicken Recipes

Basic Spelling Rules

Jewish Recipes - Beef Recipes - Recipes for Beef

OLIO.

Jewish Recipes

Put eight pounds of beef in sufficient water to cover it, when the
water boils take out the meat, skim off the fat, and then return the
meat to the stew-pan, adding at the same time two fine white cabbages
without any of the stalk or hard parts; season with pepper, salt, and
a tea-spoonful of white sugar, let it simmer on a slow fire for
about five hours, about an hour before serving, add half a pound of
_chorisa_, which greatly improves the flavor.

Jewish Recipes



Recipes

Vegetable Recipes - Recipes for Vegetables

PETITS FONDEAUS.

Jewish Recipes

Make a batter as for a fondu, but use rice flour or arrow root instead
of potatoe flour; add the egg in the same manner as for a fondu, and
pour the mixture into small paper trays fringed round the top. The
mixture should only half fill the trays or cases.

Jewish Recipes



Famous Recipes

Fish Recipes - Recipes For Fish

FRIED CRAYFISH

1 Crayfish—1s.

French Frying Batter—2d.

1 teaspoonful Anchovy

Frying Fat—1/2d.

Total Cost—1s. 21/2 d.

Time—3 Minutes

Pick all the white meat from a crayfish, and cut it into pieces about two inches long and one inch broad. Make a frying batter by recipe given elsewhere, and season with anchovy, lemon juice, pepper, and salt. Dip the pieces of crayfish into this and plunge into plenty of very hot fat; fry a good colour, drain on kitchen paper for a few minutes, pile high on a dish, and garnish with fried parsley.

Sayings

Vegetable Recipes - Recipes for Vegetables

HARICOT BEANS AND BACON

1 pint Haricot Beans—2d.

1 teaspoonful Parsley

1/2 lb. Bacon

Pepper and Salt—5d.

Total Cost—7d.

Time—Two Hours.

Soak the haricot beans and boil them by directions already given. Rub them through a wire sieve. The bacon should be in thin rashers and very fat. Cook it carefully in a small clean frying-pan, and as the fat runs from it, pour it on the beans. Mash them up with this and a little pepper and salt, and put them into a hot dish. Sprinkle over with parsley and lay the bacon rashers on top. Serve hot.

Recipes

Chocolate Recipes Cocoa Recipes Candy Recipes

CHOCOLATE CREAM

Soak a box of gelatine in half a pint of cold water for two hours. Put
one quart of milk in the double-boiler, and place on the fire. Shave two
ounces of Premium No. 1 Chocolate, and put it in a
small pan with four tablespoonfuls of sugar and two of boiling water.
Stir over a hot fire until smooth and glossy, and then stir into the hot
milk. Beat the yolks of five eggs with half a cupful of sugar. Add to
the gelatine, and stir the mixture into the hot milk. Cook three minutes
longer, stirring all the while. On taking from the fire, add two
teaspoonfuls of vanilla and half a saltspoonful of salt. Strain, and
pour into moulds that have been rinsed in cold water. Set away to
harden, and serve with sugar and cream.



Recipes

Soup Recipes - Recipes for Soups

QUICK BEEF TEA—NO. 2

1 lb Gravy Beef

1 pint water

3d.

Pass the meat twice through a sausage machine, put it into a saucepan, pour over the cold water, and stand on the stove; stir constantly until it comes to boiling point, but do not allow it to boil. As soon as it changes colour from red to brown strain through a colander, add salt to taste, and it is ready to serve.



Easter Recipes

Recipes Tried and True

MENUS.

BREAKFASTS. Fall and Winter.



Salad Recipes

Sauce Recipes

SAUCE A LA METCALF

Put two or three tablespoonfuls of butter in a
saucepan, and when it melts add about a tablespoonful of Liebig's
Extract of Beef; season and gradually stir in about a cupful of cream.
After taking off, add a wine-glassful of Sherry or Madeira.

Diabetic Recipes

Salad Recipes - Recipes for Salads

EGG SALAD

6 Eggs—6d.

1 Lettuce—1d.

1 bunch Watercress—1d.

Mayonnaise or Salad Dressing—4d.

1 Beetroot—1/2d.

Total Cost—1s. 0 1/2 d.

Put the eggs into boiling water and boil fifteen minutes. Plunge into cold water till quite cold, peel and cut into quarters. Wash and cleanse the watercress and lettuce and cut into pieces. Put a layer of this at the bottom of the bowl, then one of eggs dipped in the dressing, then another of lettuce and egg until all are used up, leaving plenty of lettuce for the top. Garnish with sprigs of watercress and slices of beetroot alternately.

Fish Recipes

Drink Recipes

FLOAT. FLORENCE TURNEY.

Put two quarts of milk into a tin bucket, and place in a kettle of

boiling water. While waiting for milk to boil, take the yolks of four

eggs, beat, and add one tablespoonful of cream or milk, one cup of

coffee A sugar, two teaspoonfuls of sifted flour; beat this to a

creamy mixture. When the milk boils, take some of it, stir into the

mixture, and then slowly pour this mixture into the rest of the

boiling milk, stirring all the time. Put on the lid of the bucket;

let boil for a few minutes. Flavor with vanilla. When cool, put in

dish. Take the whites of four eggs; beat stiff; add granulated sugar;

beat quite a while. Flavor with vanilla. Spread this over the top of

the float, and on top of this put bits of jelly.



Favorite Recipes
Low Fat Recipes

Famous Recipes

Pudding Recipes

STEAMED SUET PUDDING. MRS. R. H. JOHNSON AND MRS. J. C. WALTER.

One cup of suet (chopped fine), one cup of sugar, one cup milk, one

cup chopped raisins, three cups flour, with two teaspoonfuls baking

powder, a little salt; spice to taste; mix, and steam three hours.

SAUCE.--One cup of sugar, one-half cup of butter (beaten to a cream),

one tablespoonful of water, the yolk of one egg; heat to a scald; add

the white of egg, well beaten, with a pinch of salt. Flavor with

lemon.



Funny

Baking Recipes

Cake Recipes

ORANGE CAKE. MRS. CARRIE OWENS.

Two-thirds cup butter, two small cups sugar, one cup milk, three

teaspoons baking powder, the yolks of five eggs, three small cups

flour. Bake in jelly tins.

FILLING.--Whites of three eggs, beaten to a stiff froth, juice and

grated rind of one orange, sugar to give the right consistency to

spread between the layers; put white frosting on the top.



Funny Jokes

Candy Recipes - Chocolate Recipes

COCOA SPONGE CAKE

4 eggs,
1/4 a cup of sugar,
Pinch of salt,
4 tablespoonfuls of Baker's Cocoa,
1/2 a cup of sifted pastry flour,
1 teaspoonful of vanilla.

Separate yolks from whites of eggs; beat yolks in a small bowl with the
Dover egg-beater until very thick; add sugar, salt and vanilla, and beat
again until very thick. Sift cocoa and the flour together and stir very
lightly into the mixture; fold in the stiffly beaten whites of the eggs,
and bake in a loaf in a moderate oven until done.

Do not butter the pan, but when cake is baked, invert the pan; and when
cool, remove the cake.



Funny Jokes

BEEF, VEAL AND PORK Recipes

FRIED HAMBURG STEAK, WITH RUSSIAN SAUCE

Select a piece of buttock
beef, remove the fat and chop very fine. Add finely chopped shallot, two
eggs, salt, pepper, and grated nutmeg. Mix well and form into balls.
Roll in bread crumbs and fry with a little clarified butter four or five
minutes, turning frequently. Serve with Russian sauce.

Quotes

MEDITERRANEAN CHICKEN BREASTS

Serves 4

Fresh garlic, stored in a cool, dry place will last about as long as a fresh onion. If the cloves start to sprout, you can still use them, but they won't be quite as flavorful.

4 chicken breast halves

1 to 2 tablespoons olive oil

ground pepper to taste

1/2 cup dry red wine

4 fresh or canned plum tomatoes, seeded and coarsely chopped

2 garlic cloves, minced

1/2 teaspoon dried basil

1/2 teaspoon dried marjoram

1/2 cup pitted black olives, cut in half

1/4 cup minced, fresh parsley

Remove skin from chicken breasts. In a large skillet, over medium heat, heat 1 tablespoon oil. Add chicken breasts and cook for 5 minutes until golden, turning once. Add more oil if necessary. Stir in wine, tomatoes, garlic, basil and marjoram; bring to a boil. Reduce heat to low; cover and simmer 20 to 25 minutes or until chicken is almost cooked through. Uncover; increase heat to medium-high and cook 5 minutes longer or until liquid is reduced by one-third. Stir in olives and parsley; heat through.

Nutrition Figures per Serving

Calories 480. Protein 48 grams. Fat 30 grams. Carbohydrate 4 grams. Sodium 276 mg. Cholesterol 145 mg.

Chicken Recipes - The Perdue Chicken Cookbook

Copyright (C) by Mitzi Perdue - Used with Permission

Eggscape

Chicken Recipes

Movie Sayings

Pie and Pastry Recipes

LARGE LEMON PIE

Mix three level teaspoons of corn starch smooth in a
little cold water, and stir into three cups of boiling water. Cook five
minutes; stir in one level tablespoon of butter, the juice and grated
yellow rind of two lemons, one and one-half cups of sugar, and the yolks
of three eggs. Cook until the egg thickens, take from the fire and cool.
Line a large pie plate with paste and gash it in several places to
prevent rising unevenly, bake and fill with the mixture. Cover with a
meringue made from the white of three eggs beaten with six level
tablespoons of powdered sugar. Set in the oven to color.

Cheese Steak Recipes
Casserole Recipes

Cosmetic Recipes - The Teeth

Teeth.

Jewish Recipes

Water is not always sufficient to clean the teeth, but great caution
should be used as to the dentifrices employed.

Jewish Recipes

Charcoal, reduced to an impalpable powder, and mixed with an equal
quantity of magnesia, renders the teeth white, and stops putrefaction.

Jewish Recipes

Also two ounces of prepared chalk, mixed with half the quantity of
powdered myrrh, may be used with confidence.

Jewish Recipes

Or, one ounce of finely powdered charcoal, one ounce of red kino, and
a table spoonful of the leaves of sage, dried and powdered.

Jewish Recipes

A most excellent dentifrice, which cleans and preserves the teeth,
is made by mixing together two ounces of brown rappee snuff, one of
powder of bark, and one ounce and a half of powder of myrrh. When the
gums are inclined to shrink from the teeth, cold water should be used
frequently to rinse the mouth; a little alum, dissolved in a pint of
water, a tea-cup full of sherry wine, and a little tincture of myrrh
or bark, will be found extremely beneficial in restoring the gums to a
firm and healthy state. This receipt was given verbally by one of our
first dentists.

Jewish Recipes

Every precaution should be used to prevent the accumulation of
tartar upon the teeth; this is best done by a regular attention to
cleanliness, especially during and after illness. "Prevention is
always better than cure," and the operation of scaling often leaves
the teeth weak and liable to decay.

Jewish Recipes

Acids of all sorts are injurious to the teeth, and very hot or cold
liquids discolour them.

Jewish Recipes

The best toothpick is a finely-pointed stick of cedar. Toothbrushes
should not be too hard, and should be used, not only to the teeth,
but to the gums, as friction is highly salutary to them. To polish the
front teeth, it is better to use a piece of flannel than a brush.

Jewish Recipes

Toothache is a very painful malady, and the sufferer often flies
to the most powerful spirits to obtain relief; but they afford only
temporary ease, and lay the foundation for increased pain. A poultice
laid on the gum not too hot takes off inflammation, or laudanum
and spirits of camphor applied to the cheek externally; or mix with
spirits of camphor an equal quantity of myrrh, dilute it with warm
water, and hold it in the mouth; also a few drops of laudanum and oil
of cloves applied to decayed teeth often affords instantaneous relief.

Jewish Recipes

Powdered cloves and powdered alum, rubbed on the gum and put in the
diseased tooth will sometimes lessen the pain.

Jewish Recipes

Toothache often proceeds from some irritation in the digestive organs
or the nervous system: in such cases pain can only be removed by
proper medical treatment.

Jewish Recipes



Apple Recipes
Bread Recipes

Jewish Recipes - Dessert Recipes

RICE SOUFLES.

Jewish Recipes

Boil well some fine picked rice, in pure fresh milk, sweeten and
flavour with a bay leaf, lemon peel, and a stick of cinnamon, all
which must be taken out when the rice is done, then line with it
a round dish, or soufle dish, have ready apples previously boiled,
sweetened, and beat up smoothly, place the apple lightly in the centre
rather higher in the middle than at the sides, beat up the whites of
eggs to a froth, sweeten and flavour with lemon, or noyau essence;
place it in small heaps tastefully on the apple and rice, and brown
delicately with a salamander. This soufle may have stewed cherries or
any _other_ kind of fruit, instead of the apples if preferred.

Jewish Recipes



Quotes

Recipes Tried and True

Fowl and Game Recipes

TURKEY AND DRESSING. MRS. U. F. SEFFNER.

A good-sized turkey should be baked two and one-half or three hours,

very slowly at first. Turkey one year old is considered best. See

that it is well cleaned and washed. Salt and pepper it inside. Take

one and a half loaves of stale bread (bakers preferred) and crumble

fine. Put into frying pan a lump of butter the size of an egg; cut

into this one white onion; cook a few moments, but do not brown. Stir

into this the bread, with one teaspoon of salt and one of pepper; let

it heat thoroughly; fill the turkey; put in roaster; salt and pepper

the outside; dredge with flour and pour over one cup water.

Chicken Recipes Chicken Recipes Turkey Recipes



Potato Recipes

Recipes

~SAMP AND BEANS~--Soak a quart of the samp and a scant pint pea beans
over night in cold water, each in a separate vessel. In the morning put
the samp over to cook in a large pot, covering with fresh boiling water.
Simmer gently about two hours, protecting from scorch, by an asbestos
mat and a frequent shaking of the pot. As the samp commences to swell
and the water dries out add more. After two hours add the beans that
have been soaking, together with a pound of streaked salt pork. Season
with salt and pepper and continue the cooking all day, shaking
frequently. Just before serving add butter and more salt if it needs it.

Appetizer Recipes

Famous Recipes

Cheese Recipes

WELSH RARE-BIT. MRS. W. C. BUTCHER.

Cut up one pound of cheese in small pieces, and place in a dish,

seasoning with salt and pepper; stir until melted. Have ready toast

on a hot dish; cover slices with the melted cheese. Serve hot, as a

relish. This is used as a course before serving a dinner.



Funny Jokes

Lunch Recipes

SQUASH FLOWER OMELET

Put to soak in cold water. Then boil about fifteen
minutes, strain in a colander and cut up, not too fine. Now a regular
omelet is made but fried in a little bit of olive oil instead of butter,
and just before it is turned over the flowers are spread on top. Brown
quick and turn out on a hot platter.



Easter Sayings

Recipes

MINT VINEGAR

Fill in a wide-mouthed bottle or a quart fruit jar with
fresh mint leaves, well washed and bruised a little. Let the leaves fall
in without pressing. Fill the jar with cider vinegar, put on the
rubber, and turn the cover tightly. Let stand three weeks, uncover, and
drain off the vinegar into bottles and keep well corked.

Funny Jokes

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.

Carnival of the Recipes

Stuffing Recipes

CHICKEN LIVER STUFFING FOR BIRDS

Chop a half pound of fat chicken
livers in small pieces and put them in a frying pan, with two finely
chopped shallots, two ounces of fat ham, also chopped thyme, grated
nutmeg, pepper, salt and a small lump of butter. Toss it about over the
fire until partly cooked. Then take it off and leave it until cold.
Pound in a mortar, then it is ready to use.

Recipes

Cookie Recipes

Cookie Recipes

COOKIES. MRS. LIZZIE MARTIN.

One cup butter, one pint sugar, three eggs, three tablespoons water,

two pints flour, two teaspoons baking powder, nutmeg to taste.



Easter Quotes

Dessert Recipes

FROZEN AMBROSIA.

To make frozen ambrosia, pare and slice a dozen sour oranges; lay in a

bowl; sprinkle with sugar; cover with grated cocoanut; let stand two

hours; mix all together; freeze. Take up in a large glass bowl; lay

over the top thin slices of orange; sprinkle with cocoanut and sugar.



Recipes

Recipes Tried and True

Fowl and Game Recipes

ROAST TURKEY. MRS. J. F. MC NEAL.

Prepare the dressing as follows: Three coffeecups of bread crumbs,

made very fine; one teaspoonful salt, half teaspoonful pepper, one

tablespoonful powdered sage, one teacup melted butter, one egg; mix

all together thoroughly. With this dressing stuff the body and

breast, and sew with a strong thread. Take two tablespoonfuls of

melted butter, two of flour; mix to a paste. Rub the turkey with salt

and pepper; then spread the paste over the entire fowl, with a few

thin slices of sweet bacon. Roll the fowl loosely in a piece of clean

linen or muslin; tie it up; put it in the oven, and baste every

fifteen minutes till done. Remove cloth a few moments before taking

turkey from oven. A young turkey requires about two hours; an old one

three or four hours. This can be tested with fork. Thicken the

drippings with two tablespoonfuls of browned flour, mixed with one cup

sweet cream.

OYSTER SAUCE TO BE USED WITH THE TURKEY.--Take one quart of oysters;

put them into stew pan; add half cup butter; pepper and salt to taste;

cover closely; let come to a boil, and serve with the turkey and

dressing.

Chicken Recipes Chicken Recipes Turkey Recipes



Easter Jokes

Cooking Recipes

WHOOPING COUGH SYRUP. MRS. SARAH SAITER.

One ounce flax seed, one ounce slippery elm, one ounce boneset, one

ounce stick liquorice, one and one-half pounds loaf sugar, one pint

Orleans molasses. Put first three ingredients in thin muslin bag, and

boil one hour in sufficient water to cover well. Dissolve the

liquorice in one pint of water; then boil all together a few moments.

DOSE.--One teaspoonful every hour or two, as the case may require.



Appetizer Recipes

Lunch Recipes

SQUASH FLOWER OMELET

Put to soak in cold water. Then boil about fifteen
minutes, strain in a colander and cut up, not too fine. Now a regular
omelet is made but fried in a little bit of olive oil instead of butter,
and just before it is turned over the flowers are spread on top. Brown
quick and turn out on a hot platter.



Potatoes

Free Recipes

Salad Recipes

WEYMOUTH SALAD DRESSING. MRS. VOSE.

Yolk of one egg, one tablespoon sugar, one saltspoon salt, one

teaspoon mustard, butter size of small egg, one-half cup of vinegar;

cook till thick as cream. Add one-half cup of thick cream before

using.



Recipes

Recipes Tried and True

Seafood Recipes

OYSTER PIE. MRS. ECKHART.

Make a rich pie crust, and proceed as you would to make any pie with

top crust. Have nice fat oysters and put on a thick layer, with

plenty of lumps of butter; salt and pepper, and sprinkle over cracker

crumbs. Put in the least bit of water, and cover with crust. Bake,

and serve with turkey.



Carnival of the Recipes

Soup Recipes

~CHESTNUT SOUP

Peel and blanch the chestnuts, boil them in salted
water until quite soft, pass through a sieve, add more water if too
thick, and a spoonful of butter or several of sweet cream. Season to
taste and serve with small squares of bread fried crisp in butter or
olive oil.

Easter Quotes

BEEF, VEAL AND PORK Recipes

BRUNSWICK STEW

Cut up one chicken, preferably a good fat hen, cover
with cold water, season with salt and pepper, and cook slowly until
about half done. Add six ears of green corn, splitting through the
kernels, one pint butter beans and six large tomatoes chopped fine. A
little onion may be added if desired. Cook until the vegetables are
thoroughly done, but very slowly, so as to avoid burning. Add strips of
pastry for dumplings and cook five minutes. Fresh pork can be used in
place of the chicken and canned vegetables instead of the fresh.

Cooking Recipes

Bread Recipes

~RAISED GRAHAM ROLLS~--Scald two cups of milk and melt in it two level
tablespoons of butter and one-half level teaspoon of salt. When cool add
two tablespoons of molasses and one-half yeast cake dissolved in a
little warm water. Add white flour to make a thin batter, beat until
smooth and set in a warm place until light. When well risen stir in
whole meal to make a dough just stiff enough to knead. Knead until
elastic then place it in the original bulk. Flour the board and turn the
risen dough out carefully, pat out one inch thick with the rolling pin
and make into small rolls. Place these rolls close together in the pan,
brush over with milk and let rise until very light. Bake in a quick
oven.

Recipes

Baking Recipes

Cake Recipes

ENGLISH WALNUT CAKE. MRS. MARY W. WHITMARSH.

One and one-half cups of sugar, one-half cup of butter, one-half cup

of water, one and one-half cups of flour, one-half cup of corn starch,

two teaspoons of baking powder, the whites of six eggs. Flavor with

lemon. Bake in layers.

FILLING.--Two cups of light brown sugar, one-half cup of water. Boil

until it threads, and stir in the whites of two eggs, beating until it

creams; them stir in one pound of English walnuts, chopped fine.



Creamed Spinach Recipes

Recipes Tried and True

VEAL LOAF. MRS. GERTRUDE DOUGLAS WEEKS.

Three pounds of veal or beef, chopped fine; three eggs, beaten with

three tablespoons of milk, butter the size of an egg, one cup of

powdered crackers, one teaspoon of black pepper; one tablespoon of

salt; mix well together; form into a loaf, and bake two and one-half

hours. Baste with butter and water while baking.



Funny Jokes

Cooking Recipes

Cake Recipes

DOUGHNUTS. MRS. J. S. REED.

One cup sweet milk, one cup sugar, four eggs, two teaspoons baking

powder. Beat the eggs and sugar well; then add milk and flour. Mix

soft, not stiff. Fry carefully.



Coloring Easter Eggs

Soup Recipes

~WINE SOUP

Put the yolks of twelve eggs and whites of six in an
enameled saucepan and beat thoroughly. Pour in one and a half breakfast
cupfuls of water, add six ounces of loaf sugar, the grated rind and
strained juice of a large lemon, one and one-half pints of white wine.
Whisk the soup over a gentle fire until on the point of boiling,
removing immediately. Turn into a tureen, and serve with a plate of
sponge cakes or fancy biscuits. (This soup should be served as soon as
taken from fire.)

Easter Quotes

Famous Recipes

Pie Recipes

LEMON PIE. MRS. MARY DICKERSON.

One cup of sugar, one large spoon of flour, the grated rind and juice

of one lemon, two eggs, a piece of butter as large as a hickory nut,

and two cups of boiling water; make into custard, reserving whites of

eggs for the top.



Carnival of the Recipes

Free Recipes

VEAL LOAF. MRS. U. F. SEFFNER.

Three pounds of lean veal chopped with one pound of raw salt pork;

three eggs, one pint of rolled cracker; one tablespoon of salt, one

tablespoon of pepper, one tablespoon of butter, a little sage; mix all

together; make into a loaf. Put one-half pint of water in roaster;

put in the loaf; sprinkle fine cracker crumbs over it, and some small

lumps of butter; bake slowly one hour; if baked in open pan, baste

same as turkey.



Cooking Recipes

Lunch Recipes

FRIED BANANAS

Peel some bananas and cut in halves crosswise, roll in
flour and fry in deep hot fat. Set on end and pour a hot lemon sauce
around them.



Recipes

Bread Recipes

BROWN BREAD. MRS. MARY DICKERSON.

Three cups of sweet milk, three cups of graham flour, one and one-half

cups of corn meal, one cup of molasses, one teaspoon of salt, one

teaspoon of soda. Steam for three hours in four one pound baking

powder cans, with the covers on.



Cooking

Vegetable Recipes

CORN STEWED WITH CREAM

Select a half dozen ears of Indian corn,
remove the silks and outer husks, place them in a saucepan and cover
with water. Cook, drain, and cut the corn off the cobs with a sharp
knife, being very careful that none of the cob adheres to the corn.
Place in a stewpan with one cup of hot bechamel sauce, one-half
breakfast-cupful of cream and about one-quarter of an ounce of butter.
Season with pepper and salt and a little grated nutmeg. Cook gently on a
stove for five minutes, place in a hot dish and serve.

Easter Jokes

Famous Recipes

Pie Recipes

LEMON PIE. MRS. G. M. BEICHER.

For one pie, take one lemon, one cup of sugar, yolks of two eggs, one

cup of water, and two heaping tablespoons of flour. After the pie is

baked, beat the whites of the eggs with one tablespoon of sugar;

spread over pie, and brown in oven.



Recipes

Bread Recipes

MUFFIN OR SHORTCAKE DOUGH. MRS. DR. McMURRAY.

Two pints of flour, three tablespoons of sugar, one tablespoon of

melted butter, one egg, one pint of sweet milk, three teaspoons of

baking powder. Bake in a quick oven in muffin rings, or drop the

dough from the end of your spoon as you do for drop cake. To be eaten

hot. Try with a broom splint, as cake. Enough for four or five large

persons.



Carnival of the Recipes

Condiments Recipes

CURRANT JELLY. MRS. DR. TRUE.

Weigh the currants on the stems. Do not wash them, but carefully

remove all leaves; or whatever may adhere to them. Put a few of the

currants into kettle (porcelain lined or granite iron); mash them to

secure juice to keep from burning; add the remainder of the fruit, and

boil freely for twenty-five minutes, stirring occasionally; strain

through a three-cornered bag of strong texture, putting the liquid in

earthen or wooden vessels (never in tin). Return the strained liquid

to the kettle without the trouble of measuring; let it boil well for a

moment or two; add half the amount of granulated or loaf sugar. As

soon as the sugar is dissolved, the jelly is done. Put in glasses.



Funny Jokes

Pickles Recipes

GREEN TOMATO PICKLE. MRS. F. R. SAITER.

Slice one peck of green tomatoes, and four green peppers; place in a

stone jar in layers, sprinkling each layer thickly with salt; cover

with boiling water; let stand over night; drain in the morning through

a colander, and add four large onions sliced, with an ounce of whole

cloves, one ounce of cinnamon, two pounds of brown sugar. Place all

together in a preserving kettle; nearly cover with vinegar; boil slow

until tender. Set away in a jar. Next day, if the syrup seems thin,

drain off, and boil down. Cover top of jar with a cloth before

setting away.



Easter Sayings

Soup Recipes

~WHITE SOUP

Put six pounds of lean gravy beef into a saucepan, with
half gallon of water and stew gently until all the good is extracted and
remove beef. Add to the liquor six pounds of knuckle of veal, one-fourth
pound ham, four onions, four heads of celery, cut into small pieces, a
few peppercorns and bunch of sweet herbs. Stew gently for seven or eight
hours, skimming off the fat as it rises to the top. Mix with the crumbs
of two French rolls two ounces of blanched sweet almonds and put in a
saucepan with a pint of cream and a little stock, boil ten minutes, then
pass through a silk sieve, using a wooden spoon in the process. Mix the
cream and almonds with the soup, turn into a tureen, and serve.

Easter Sayings

Bread Recipes

~WHOLE WHEAT POPOVERS~--Put two-thirds cup of whole wheat meal, one and
two-thirds cup of white flour, and one-half level teaspoon of salt into
a sifter and sift three times. Pour two cups of milk on slowly and stir
until smooth. Beat two eggs five minutes, add to the first mixture, and
beat again for two minutes. Turn into hot greased iron gem pans and bake
half an hour in a rather quick oven.

Easter Recipes

Cookie Recipes

Cookie Recipes

GOOD COOKIES. MRS. L. A. JONES.

Two cups sugar, one cup butter, one cup sour milk, one teaspoon soda

in milk, yolks of two eggs, one teaspoonful baking powder in flour.

Flavor to taste. Flour enough to roll thin.



Easter Recipe

Pie and Pastry Recipes

~GREEN CURRANT PIE~--Stew and mash a pint of rather green currants,
sweeten abundantly, add a sprinkling of flour or a rolled cracker and
bake with two crusts. Dust generously with powdered sugar.

FOOD COLORING CHART

BEEF, VEAL AND PORK Recipes

RAGOUT OF COOKED MEAT

Cut one pint of cold meat into half-inch dice,
removing the fat, bone and gristle. Put the meat into a stew pan, cover
with boiling water and simmer slowly two or three hours or until very
tender. Then add half a can of mushrooms cut fine, two tablespoons of
lemon juice and salt and pepper to taste. Wet one tablespoonful of
cornstarch to a smooth paste with a little cold water and stir into the
boiling liquor, add a teaspoon of caramel if not brown enough. Cook ten
minutes and serve plain or in a border of mashed potatoes. The seasoning
may be varied by using one teaspoon of curry powder, a few grains of
cayenne or half a tumbler of currant jelly and salt to taste.

Easter Recipes

Recipes

BOILED SAMP

Soak two cupfuls over night in cold water. In the morning
wash thoroughly, cover with boiling water, and simmer gently all day. Do
not stir, as that tends to make it mushy, but shake the pot frequently.
As the water boils away add more, but not enough to make much liquid.
About a half hour before serving add a cupful rich milk, tablespoon
butter, and salt to season. Let this boil up once, and serve hot.

Easter Recipes

Pickles Recipes

GREEN TOMATO PICKLE. MRS. F. R. SAITER.

Slice one peck of green tomatoes, and four green peppers; place in a

stone jar in layers, sprinkling each layer thickly with salt; cover

with boiling water; let stand over night; drain in the morning through

a colander, and add four large onions sliced, with an ounce of whole

cloves, one ounce of cinnamon, two pounds of brown sugar. Place all

together in a preserving kettle; nearly cover with vinegar; boil slow

until tender. Set away in a jar. Next day, if the syrup seems thin,

drain off, and boil down. Cover top of jar with a cloth before

setting away.



Easter Recipe

Vegetable Recipes

POTATO CREAMED

Cut cold boiled potatoes into small dice and cover
them in a small saucepan with milk. Let them stand where they will heat
slowly and absorb nearly all the milk. When hot add to one pint of
potatoes a tablespoon of salt and a dash of white pepper. Sprinkle a
little finely chopped parsley over the top as a garnish.

Funny Jokes

Vegetable Recipes

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 on each layer grated cheese and mushroom sauce. Serve hot.

Easter Bunny Jokes

Lunch Recipes

~SANDWICHES FROM COLD MUTTON

Chop very fine, and to each pint add a
tablespoonful of capers, a teaspoonful each chopped mint and salt, a
dash of pepper, and a teaspoonful lemon juice. Spread thickly on
buttered slices of whole wheat bread, cover with other slices of
buttered bread, and cut in triangles.



Easter Quotes

Drink Recipes

Drink Recipes

COFFEE. EUGENE DE WOLFE.

Allow one tablespoonful to each cupful. Moisten with whole or half

well beaten egg; pour on half pint cold water; let this come to

boiling point; then fill up with boiling water. Stop up the nose of

the coffee pot, and let stand on stove fifteen to twenty minutes.

Drink Recipes



Finger Food Recipes

Recipes Tried and True

Fowl and Game Recipes

ROAST DUCKS AND GEESE.

Use any filling you prefer; season with sage and onion, chopped fine;

Salt and pepper. (You can use this seasoning with mashed potatoes for

a stuffing). Young ducks should roast from twenty-five to thirty

minutes; full grown ones for two hours. Baste frequently. Serve with

currant jelly, apple sauce and green peas. If the fowls are old

parboil before roasting.

Chicken Recipes Chicken Recipes Turkey Recipes



Spicy Recipe

Grilled Mushrooms

Skin and remove stalks from large fresh mushrooms and lay on a dish with
a little fine olive oil, pepper, and salt, over them for one hour. Broil
on a gridiron over a clear sharp fire and serve them with the following
sauce:

Quotes About Love

Recipes Tried and True

Seafood Recipes

RULE FOR SELECTING FISH.

If the gills are red, the eyes full, and the whole fish firm and

stiff, they are fresh and good; if, on the contrary, the gills are

pale, the eyes sunken, the flesh flabby, they are stale.



Bread Recipes

Recipes Tried and True

SOUP Recipes

POTATO SOUP. MRS. U. F. SEFFNER.

After stewing veal, use the stock. Slice four or five potatoes very

thin; lay them in cold water until thirty minutes before serving; add

them to the stock, with sufficient salt and pepper. Beat one

tablespoon of butter and one tablespoon of flour to cream; add to this

one pint milk; stir in the soup just before serving. This can be made

without meat by adding more butter and milk.



Cajun Recipes

Vegetable Recipes

STEWED MUSHROOMS

Peel and remove the stalks from some large
mushrooms, wash and cut them into halves; put two ounces of butter into
a small lined saucepan with two tablespoonfuls of flour and stir this
over the fire, then mix in by degrees one and one-half breakfast cupfuls
of milk; while boiling and after being thickened, put in the mushrooms.
Season to taste with salt, pepper and a small quantity of powdered mace,
and stew gently on the side of the fire until tender. When cooked turn
the mushrooms on to a hot dish, garnish with some croutons of bread that
have been fried to a nice brown, and serve.

Apple Recipes

Famous Recipes

Cheese Recipes

CHEESE WAFERS. FLORENCE ECKHART.

Take salted wafers, butter them on one side, and sprinkle thickly with

grated cheese. Place in a dripping pan; put into a warm oven about

fifteen minutes, and serve with meats or salad.



Jokes for Easter

Reina Cabot

Mix at table and serve on hot, toasted Bent's biscuit. Take a quarter of
a pound of ripe, dark Roquefort cheese and rub with a piece of butter
the size of a walnut until smooth, adding a teaspoonful of
Worcestershire sauce and a wineglassful of sherry, with a pinch of
paprika, rubbing until it is smooth. This is best mixed in shallow bowl
or soup plate.

Carnival of the Recipes

Famous Recipes

Pie Recipes

LEMON PIE. MRS. SUSIE B. DE WOLFE.

Grate the rind and squeeze the juice from two lemons; add two and

one-half cups of boiling water, three cups of sugar, one-half cup of

flour, the yolks of three eggs, and one tablespoon of butter; cook

until thick and clear; put in pans prepared with pastry, and bake.

Beat the whites of eggs with a little sugar; put over top, and brown

lightly.



Easter Eggs

Baking Recipes

Cake Recipes

APPLE FRUIT CAKE. MRS. T. H. LINSLEY.

One cup of butter, two cups of sugar, one cup of sweet milk, two eggs,

one teaspoon of soda, three and one-half cups of flour, two cups of

raisins, two cups of dried apples, soaked over night, chopped fine,

and then stewed in two cups of molasses. Beat butter and sugar to a

cream; add milk, in which dissolve the soda; then the beaten eggs, the

flour, and lastly, stir in well the raisins and apples. Bake one and

a half hours.



Barbeque Recipes

Chicken a la Leon D'oro

Cut a spring chicken into pieces. Place these in a pan containing hot
olive oil, and season with salt and pepper. Turn the chicken until it is
thoroughly browned, and add finely chopped green peppers. Let it cook
awhile then add a finely chopped clove of garlic and a little sage. Put
in a small glass of Marsala wine, tomato sauce and French mushrooms and
let simmer for ten minutes. Before taking from the pan add half a
tablespoonful of butter and serve on a hot plate.

Beef Recipes

Free Recipes

HOW TO PRESERVE. MRS. M. UHLER.

To each pailful of water add two pints of fresh slaked lime and one

pint of common salt; mix well. Fill your barrel half full with this

fluid, put your eggs down in it any time after June, and they will

keep two years if desired.



Cajun Recipes

Famous Recipes

Pie Recipes

LEMON PIE. MRS. P. O. SHARPLESS.

One lemon; grate the yellow rind and squeeze the juice. One scant cup

sugar, two tablespoons of flour (rounded full), the yolks of two eggs,

beat until light; then add one and a half cups of boiling water, in

which has been melted a heaping tablespoonful of butter; lastly, add

three drops of vanilla extract. When baked, cover with the whites of

two eggs, beaten to a stiff froth with four tablespoonfuls of sugar.

Return to the oven until it is a very delicate brown. This makes two

small pies, or one large one.



Barbeque Recipes

Bread Recipes

~GRAHAM MUFFINS~--Heat to the boiling point two cups of milk, add a
tablespoon of butter and stir until melted. Sift two cups of whole wheat
flour, one-half cup of white flour, two teaspoons of baking powder. Pour
on the milk and butter, beat, add the yolks of two eggs well beaten,
then the stiffly beaten whites. Bake in hot greased gem pans.

Apple Recipes

Stuffing Recipes

STUFFING FOR BIRDS

Peel two large onions, parboil them, then drain
and chop them fine. Soak one breakfast cup of bread crumbs in as much
milk as they will absorb without becoming too soft. Pour four ounces of
butter in a stewpan, place it over the fire, and when the butter is
melted put in the onions, breadcrumbs and one tablespoon of chopped
parsley, pepper and salt to taste. Add a small quantity of grated
nutmeg. Add the beaten yolks of two eggs and stir the mixture over the
fire until it is reduced to a paste, without allowing it to boil. The
stuffing is then ready. It can be made in larger or smaller quantities
according to the number of the birds to be stuffed.

Cajun Recipes

Free Recipes

ESCALOPED POTATOES. MRS. O. W. WEEKS.

Pare and slice thin the potatoes; put a layer in your pudding pan

one-half inch deep; sprinkle salt, pepper, and bits of butter over it;

then put another layer of potatoes, and another sprinkle of salt,

pepper, and butter, until you have as many layers as you wish. Fill

in with sweet cream or milk until you can just begin to see it.

Sprinkle on top one cracker, pulverized. Bake in hot oven from

one-half to one hour.



Barbeque Recipes

Dessert Recipes

ORANGE JELLY. MRS. O. W. WEEKS.

Take six large, juicy oranges, one lemon, one pound loaf sugar,

one-half ounce gelatine. Dissolve the sugar in one-half pint of

water. Pour one-half pint boiling water over the gelatine, and when

dissolved, strain it. Put the sugar and water on the fire. When it

boils, add the gelatine, the juice of the oranges, and the lemon, with

a little of the peel. Let come to a boil; then strain in molds to

cool.



Cajun Recipes

Lunch Recipes

REMNANTS OF HAM WITH PEAS

Cut the ham into small cubes, measure and add
an equal quantity of peas. In using canned peas rinse them well with
cold water and drain. Mix the peas and ham and for one and one-half cups
add a cup of white sauce seasoned with a teaspoon of lemon juice, a dash
each of nutmeg and cayenne and salt to taste. Mix well and add one egg
well beaten. Turn into a buttered baking dish, cover with buttered
breadcrumbs and bake in a hot oven until well browned.



Beef Recipes

Cookie Recipes

Cookie Recipes

HICKORY NUT COOKIES. ANN THOMPSON.

Two cups brown sugar, two eggs, one-fourth cup butter, two cups

hickory nuts, three tablespoons water, one teaspoon baking powder,

flour to stiffen very stiff.



Appetizer Recipes

Lenten Recipes

~FRIED PARSLEY

Carefully pick the stems from the parsley, dry it on a
cloth, put into a frying basket, then into hot fat. Be careful that the
fat is not too hot. Fry for a few minutes.

Cake Recipes

Stuffing Recipes

CHESTNUT STUFFING WITH TRUFFLES

Remove the dark or outer skins from
some chestnuts, immerse in boiling water for a few minutes, remove the
light skins and boil for about twenty minutes, put in a saucepan one
pound of fat bacon and two shallots, and keep these over the fire for a
few minutes. Then add the whole chestnuts, also one-half pound of
chestnuts previously cut out into small pieces, put in pepper, spices
and salt to taste, and a small quantity of powdered margoram and thyme.
Hold it over the fire a little longer, turning it occasionally. It is
then ready for use.

Bread Recipes

Famous Recipes

Pie Recipes

MOLASSES PIE. MRS. L. M. DENISON.

One cup of sugar, one cup of molasses, one cup of cold water, one-half

cup of butter or lard, four cups of flour, one tablespoonful of

cinnamon, and one teaspoonful of soda. Bake in crust as you would

custard pie.



Beef Recipes

Salad Recipes

NUT AND CELERY SALAD

Cover one cup of walnut meats and two slices of
onion with boiling water, to which is added a teaspoon of salt. Cook
half an hour, drain, turn into ice cold water for ten minutes, then rub
off the brown skin. Add the nuts broken in small pieces to two cups of
celery cut in small pieces crosswise. Use only the white inner stalks,
serve with a cream dressing.

Cajun Recipes

Salad Recipes

CREOLE SALAD

Half cup of olive oil, five tablespoons of vinegar, half
teaspoon of powdered sugar, one teaspoon salt, two tablespoons chopped
red pepper, three tablespoons chopped green peppers, half Bermuda onion,
parsley and lettuce and serve.

Bread Recipes

Recipes Tried and True

TO FRY STEAK. MRS. H. T. VAN FLEET.

Have a nice tenderloin or porterhouse steak, one inch and half in

thickness, well hacked. Over this sprinkle salt, pepper, and a little

flour. Have ready a very hot spider. Into this drop plenty of good,

sweet butter (a quarter of a pound is not too much); when thoroughly

melted, lay in the meat; turn frequently. While cooking, make many

openings in the steak to allow the butter to pass through. When done,

place on a hot platter and serve immediately.



Apple Recipes

Condiments Recipes

TOMATO CATSUP. MRS. ALICE KRANER.

Two and one-half gallons ripe tomatoes; rub through a sieve; eight

cups cider vinegar, one and one-half cups salt, two and one-half cups

brown sugar, nine teaspoonfuls mustard, four teaspoonfuls ginger, five

teaspoonfuls allspice, five teaspoonfuls cloves, five teaspoonfuls

black pepper, four teaspoonfuls cayenne pepper.



Bread Recipes

Chicken and Chicken Dressing Recipes

~TURKEY TRUFFLES

Take a fat turkey, clean and singe it. Take three or
four pounds of truffles, chopping up a handful with some fat bacon and
put into a saucepan, together with the whole truffles, salt, pepper,
spices and a bay-leaf. Let these ingredients cook over a slow fire for
three-quarters of a hour, take off, stir and let cool. When quite cold
place in body of turkey, sew up the opening and let the turkey imbibe
the flavor of the truffles by remaining in a day or two, if the season
permits. Cover the bird with slices of bacon and roast.

Beef Recipes

Vegetable Recipes

POTATO PUFFS

~No. 1

To one cup of mashed potato add one tablespoon
of butter, one egg, beaten light, one-half cup of cream or milk, a
little salt. Beat well and fill popover pans half full. Bake until brown
in quick oven.

Love Quotes

Famous Recipes

Pie Recipes

LEMON PIES. MARY AULT.

For three pies, take one lemon, one egg, one tablespoonful of corn

starch, one and one-half cups of sugar, one and one-half cups of

water; boil all together for the custard.

CRUST.--One cup of lard, and a little salt, to three cups of flour.



Quotes

Candy Recipes

CHOCOLATE CARAMELS. MRS. NED THATCHER.

One cup of sweet milk, two cups of brown sugar, two cups of molasses,

one pint of water, a tablespoon of butter. Flavor to taste. Two

ounces of chocolate just before taking from the fire.



Food and Cooking Blog

Vegetable Recipes

SPAGHETTI A L'ITALIENNE

Let it cook until the water nearly boils away
and it is very soft. The imported spaghetti is so firm that it may be
cooked a long time without losing its shape. When the water has boiled
out, watch it and remove the cover so it will dry off. Then draw the
mass to one side and put in a large lump of butter, perhaps a
tablespoon, and let it melt, then stir in until the butter is absorbed,
and pour on one cup of the strained juice from canned tomatoes. Season
with salt and paprika, and let it stew until the spaghetti has absorbed
the tomato. The spaghetti, if cooked until soft, will thicken the tomato
sufficiently and it is less work than to make a tomato sauce. Turn out
and serve as an entree, or a main dish for luncheon and pass grated sap
sago or other cheese to those who prefer it. When you have any stock
like chicken or veal, add that with the tomato or alone if you prefer
and scant the butter.

Slow Cooker Recipes

Free Recipes

GREEN CORN PATTIES. MRS. G. H. WRIGHT.

Take twelve ears of green corn (grated), one teaspoon of salt, and one

teaspoon of pepper; beat one egg into this, with two tablespoons of

flour. Drop into hot butter or lard.



Love Quotes

Free Recipes

CABBAGE. MRS. W. H. ECKHART.

HOW TO BOIL.--Cut a large head of cabbage into quarters; then re-cut

the quarters, and wash well in cold water; pour boiling water over it,

and cover about five minutes; drain in colander, and add one

good-sized onion, a pinch of cayenne pepper, and enough meat broth to

cover it; boil until tender. A brisket of beef is best for the broth.



Jokes

Condiments Recipes

PINEAPPLE JAM.

Peel, grate, and weigh the apple. Put pound to pound of pineapple and

sugar. Boil it in a preserving kettle thirty or forty minutes.



Chicken Soup Recipes

Recipes

~SAMP AND BEANS~--Soak a quart of the samp and a scant pint pea beans
over night in cold water, each in a separate vessel. In the morning put
the samp over to cook in a large pot, covering with fresh boiling water.
Simmer gently about two hours, protecting from scorch, by an asbestos
mat and a frequent shaking of the pot. As the samp commences to swell
and the water dries out add more. After two hours add the beans that
have been soaking, together with a pound of streaked salt pork. Season
with salt and pepper and continue the cooking all day, shaking
frequently. Just before serving add butter and more salt if it needs it.

Love Quotes

Famous Recipes

Pudding Recipes

CHOCOLATE PUDDING. MRS. ALICE KRANER.

Mix one pint of rolled crackers, four tablespoonfuls of chocolate, and

one quart sweet milk; bake two hours, and serve with this--

SAUCE.--Beat one cup of sugar with butter the size of an egg; flavor

with vanilla.



Joke

Recipes Tried and True

SOUP Recipes

BEAN SOUP. MRS. H. F. SNYDER.

To one quart of beans add one teaspoon of soda, cover with water, let

boil until the hulls will slip off, skim the beans out, throw them

into cold water, rub with the hands, then remove the hulls; drain, and

rub until all hulls are removed; take two quarts of water to one quart

of beans, boil until the beans will mash smooth; boil a small piece of

meat with the beans. If you have no meat, rub butter and flour

together, add to the soup, pour over toasted bread or crackers, and

season with salt and pepper. Add a little parsley, if desired.



Easter Bunny Jokes

Pie and Pastry Recipes

~APPLE PIE~--Make up a puff paste crust and lay some around the sides of
a dish. Pare and quarter apples. Put a layer of apples in the dish,
sprinkle with sugar, and add a little lemon peel, cut up fine, a little
lemon juice, a few cloves; then the rest of the apples, sugar and so on.
Sweeten to taste. Boil the peels and cores of the apples in a little
water, strain and boil the syrup with a little sugar. Pour over the
apples. Put on the upper crust and bake. A little quince or marmalade
may be used, if desired.

Pears may be used instead of apples, omitting the quince or marmalade.

Pies may be buttered when taken from oven. If a sauce is desired, beat
up the yolks of two eggs, add half pint of cream, little nutmeg and
sugar. Put over a slow fire, stirring well until it just boils up. Take
off the upper crust and pour the sauce over the pie, replacing the
crust.

Easter Quotes

Chicken and Chicken Dressing Recipes

~CHICKEN CROQUETTES

Stir a pint of fine chopped chicken into a cup and
a quarter of sauce made of one-third cup of flour, three tablespoons of
butter, a cup of chicken stock and one-fourth cup of cream, season with
a few drops of onion juice, a teaspoon of lemon, one teaspoonful celery
salt and pepper. When thoroughly chilled form into cylindrical shapes,
roll in egg and bread crumbs and fry in deep fat. Serve surrounded with
peas and figures stamped upon cooked slices of carrot. Season with salt,
paprika and butter.

Easter Quotes

NACHO NIBBLES

Serves 6

I've made this recipe scattering the cheese and franks and other ingredients over the tortilla chips haphazardly, and I've also made it so that each individual tortilla chip has its own slice of frank, its own chili and its own pepper and cheese. The second way looks more impressive. The first way is a lot easier. My son Jose likes to serve this at parties with his college friends.

8 chicken franks

1 package (16 ounces) tortilla chips

2 cups chili

2 scallions, thinly sliced

1/2 cup diced green pepper, or mild to hot green chili peppers

12 ounces grated Monterey Jack or Cheddar cheese

Preheat oven to 350oF. Cut franks into thin slices. Place tortilla chips on large shallow baking pan and top with frank slices. Dab chili on top, then sprinkle with scallions, peppers and cheese.

Bake nachos for 15 minutes or until cheese bubbles.

PHOTO: Tucking chicken nuggets into pita pockets and arranging vegetables are easy steps in teaching children... - 5

Chicken Recipes - The Perdue Chicken Cookbook

Copyright (C) by Mitzi Perdue - Used with Permission

Eggscape

Chicken Recipes

Recipes for Easter

FAMILY CHANUKAH SUPPER PARTY

Holiday Chicken Saute

*Potato Latkes

*Applesauce

*Fichuelas De Chanukah

*Recipe follows

Chicken Recipes - The Perdue Chicken Cookbook

Copyright (C) by Mitzi Perdue - Used with Permission

Eggscape

Chicken Recipes

Creamed Spinach Recipes

OVEN-BRAISED ROASTER BREAST WITH VEGETABLES

Serves 4-6

Making this dish the day before has a couple of advantages. Any fat will rise to the top where it's easy to remove and also the wine and herbs "marry" with the other flavors.

1 whole roaster breast

2 tablespoons vegetable oil

8 small white onions (about 1/2 pound)

1-1/2 cups low-sodium chicken broth

1/3 cup dry white wine

1 tablespoon minced, fresh tarragon or 1 teaspoon dried

1/4 teaspoon ground pepper

8 small potatoes, peeled

8 baby carrots

2 cups broccoli florets

1/4 cup milk

1-1/2 tablespoons cornstarch

Preheat oven to 350oF. In 5-quart oven-proof Dutch oven or saucepot over medium-high heat, heat oil. Add roaster breast; cook 15 to 20 minutes turning until browned on all sides. Remove and set aside. Add onions, cook 2 to 3 minutes or until lightly browned, stirring frequently. Remove onions; pour off excess fat. Return roaster breast to Dutch oven. Add broth, wine, tarragon and pepper; bring to a boil. Add potatoes; cover and bake 30 minutes. Add onions and carrots; cover. Bake 30 minutes longer or until roaster breast and vegetables are almost tender. Add broccoli; cover. Bake 8 to 10 minutes longer or until roaster breast is cooked through and vegetables are tender. (Prepare to this point and refrigerate overnight, if desired.) Remove roaster breast and vegetables to serving platter; keep warm. In small bowl, stir together milk and cornstarch until smooth; stir into liquid in Dutch oven. Over medium heat, bring to boil; boil l minute, stirring constantly. Serve sauce with roaster breast and vegetables.

Chicken Recipes - The Perdue Chicken Cookbook

Copyright (C) by Mitzi Perdue - Used with Permission

Eggscape

Chicken Recipes

Easter Eggs

Rolls - Bread - Muffin Recipes

~RAISED GRAHAM ROLLS

Scald two cups of milk and melt in it two level
tablespoons of butter and one-half level teaspoon of salt. When cool add
two tablespoons of molasses and one-half yeast cake dissolved in a
little warm water. Add white flour to make a thin batter, beat until
smooth and set in a warm place until light. When well risen stir in
whole meal to make a dough just stiff enough to knead. Knead until
elastic then place it in the original bulk. Flour the board and turn the
risen dough out carefully, pat out one inch thick with the rolling pin
and make into small rolls. Place these rolls close together in the pan,
brush over with milk and let rise until very light. Bake in a quick
oven.

Quotes About Love

Recipes

SHRIMP BUTTER

Pick and shell one pound of shrimps, place them in a
mortar and pound, add one-half pound of butter when well mixed; pass the
whole through a fine sieve. The butter is then ready for use.

Chicken Soup Recipes

Stuffing Recipes

POTATO STUFFING

Cut some peeled raw potatoes into slices of moderate
thickness and then cut into squares, rinse with cold water, drain and
place them in a saucepan with a couple of ounces of butter, a chopped
onion and one or two tablespoonfuls of chopped parsley, a little salt
and pepper and grated nutmeg, place the lid on the pan, keeping the pan
at the side of the fire and shaking contents occasionally until nearly
cooked, then chop fine an equal quantity of pig's liver and stir into
the potatoes a few minutes before serving.

Low Fat Recipes

Brushetta Chicken Bake

Brushetta Chicken Bake 1 can (14.5 oz.) diced tomatoes, undrained 2 cloves garlic, minced 1 pkg (6 oz.) stuffing mix, chicken 1-1/2 lb. boneless, skinless chicken breasts, cut into bite-size pieces 1 teaspoon dried basil leaves 1 cup shredded Mozzarella cheese Preheat oven to 400°F. Place tomatoes with liquid in medium bowl. Add garlic and stuffing mix and 1/2 cup water; stir just until stuffing mix is moistened. Set aside. Place chicken in 13 x 9-in baking dish; sprinkle with basil and cheese. Top with stuffing mixture. Bake 30 minutes or until chicken is cooked through. Makes 6 servings.

CREPES MEXICAN STYLE

CREPES MEXICAN STYLE CREPES 1 c. milk 2/3 c. flour 2 eggs Dash of salt 1/3 c. cornmeal Combine all ingredients, beat until smooth. To make: for each crepe pour 1 large stirring spoonful into crepe pan which has been heated on large burner. Immediately tilt pan to coat evenly. Cook over medium heat about 30 seconds or until the top is dull and underside is delicately browned. Turn, continue cooking for 10 to 15 seconds. Slice out on a paper sack turned wrong side out. When cool, stack. Put wax paper or plastic wrap between each crepe. FILLING 1/4 c. finely chopped onion 3/4 c. (3 oz.) shredded Swiss cheese 1/3 c. ripe olives, sliced 1 (7 oz.) can whole corn, drained 1 (20 oz.) can enchilada sauce, mild A little chili powder to taste Watch amount of sauce used, for a single serving. Brown meat with celery and onion, drain, stir in corn. Combine 1 1/2 cups enchilada sauce (for double recipe) with meat, mix well. Add chili powder to taste. Spoon 1 to 2 tablespoons meat mixture into each crepe, roll up. Place seam side up in a 13 x 9 baking dish (for the double recipe) or place 2 crepes in individual baking dishes. Spoon remaining 1 cup (double) enchilada sauce over crepes. Bake in preheated oven for 20 minutes. Sprinkle with cheese and top with olives.

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.

Joke of the Day

Cooking Recipes

WHOOPING COUGH SYRUP. MRS. SARAH SAITER.

One ounce flax seed, one ounce slippery elm, one ounce boneset, one

ounce stick liquorice, one and one-half pounds loaf sugar, one pint

Orleans molasses. Put first three ingredients in thin muslin bag, and

boil one hour in sufficient water to cover well. Dissolve the

liquorice in one pint of water; then boil all together a few moments.

DOSE.--One teaspoonful every hour or two, as the case may require.



Bread Recipes

Vegetable Recipes

MOLD SPINACH

Remove roots and decayed leaves, wash in several waters
until no grit remains. Boil in water to nearly cover until tender,
drain, rinse in cold water, drain again, chop very fine; reheat in
butter, season with salt and pepper and pack in small cups. Turn out and
garnish with sifted yolk of egg.

Famous People

Free Recipes

CABBAGE. MISS BERTHA MARTIN.

SCALLOPED.--Roll crackers as for oysters. Cut cabbage as for slaw.

Put in your pan a layer of crackers, then a layer of cabbage, With

salt, pepper, and lumps of butter, until the pan is filled; cover with

sweet milk. Bake thirty or forty minutes.



Food and Cooking Blog

Famous Recipes

Pudding Recipes

BAKED INDIAN PUDDING. MRS. M. B. VOSE.

Scald one pint of milk; stir into it one-half cup of Indian meal,

one-half cup molasses, and a pinch of salt. When this is cold, pour

over it, without stirring, one pint of cold milk. Bake in a slow oven

about four hours to obtain the color and flavor of the old-fashioned

pudding.



Spicy Recipes News

Cookie Recipes

Cookie Recipes

COOKIES. ANN THOMPSON.

One cup granulated sugar, one cup coffee A sugar, one-half cup butter,

two level teaspoonfuls cinnamon, one-half level teaspoonful cloves,

one-half small nutmeg; cream together carefully; add two well beaten

eggs. Sift the flour, and begin with one pint, and two slightly

heaping teaspoonfuls baking powder; add more flour as you beat. When

thick enough to handle, take a small piece in the hand, make into a

ball, and roll; then place in buttered pans. Bake light brown in a

moderate oven.



Food and Cooking Blog

CHICKEN-IN-EVERY-POT SOUP

Serves 4-6

For the best flavor, use fresh vegetables, varying them according to the season. Speaking of fresh vegetables, do you know how to tell a good carrot? Look at the "crown," (that's the stem end). If the crown is turning brown or black or has regrowth visible where the stem was, you've got a carrot that's been around awhile. If the crown and shoulders are a bright orange, you've got a nice, fresh carrot.

1 cup potatoes, cut in 1/2-inch cubes

4 cups chicken broth

1/4 cup dry sherry

1 teaspoon salt or to taste

1/8 teaspoon ground pepper

1 cup onions, halved and thinly sliced

1 cup carrots, in 1/4-inch by 2-inch sticks

1 cup celery, in 1/4-inch by 2-inch sticks

1 cup fresh or frozen green beans, in 2-inch pieces

2 cups cooked chicken, in 1/4-inch by 2-inch julienne strips

1 cup zucchini, in 1/4-inch by 2-inch sticks

Place potatoes in a saucepan with enough salted water to cover. Bring to a boil over medium-high heat. Cook potatoes 5 minutes; drain, rinse under cold water and set aside. In large saucepan over medium-high heat, bring broth and sherry to a boil. Season with salt and pepper. Add onions, carrots, and celery and simmer 5 minutes. Stir in green beans and chicken and heat soup to boiling. Add zucchini and potatoes and simmer 1 minute longer.

Variation: Chicken Minestrone

Add 1 cup chopped stewed tomatoes in their juice and 2 cups cooked, drained fusilli or other pasta and 1/2-cup cooked kidney beans when adding zucchini and potatoes. Stir in 1/2-cup grated Parmesan cheese just before serving. Other fresh vegetables may be added according to their cooking times. Minestrone happens to be one of Frank's favorites, although he skips the cheese because of its cholesterol.

Chicken Recipes - The Perdue Chicken Cookbook

Copyright (C) by Mitzi Perdue - Used with Permission

Eggscape

Chicken Recipes

Jokes

TENDERS, AND NUGGETS Chick on a Biscuit

Split hot baked biscuits. Fill each with a breaded chicken nugget and a thin slice of ham; top with mustard.

Chicken Mexicali: Top cutlets or tenders with prepared salsa and avocado slices.

Chicken Parmesan: Top partially heated cutlets with spaghetti sauce and sliced mozzarella cheese; broil briefly to melt cheese.

Super Caesar Salad: Quarter heated nuggets and toss with croutons, Romaine lettuce, and Caesar salad dressing.

Holiday Crepe: Heat breast tenders and place on a warm crepe. Top with cranberry sauce and roll up; serve with sour cream.

Japanese Meal-in-a-Bowl: Prepare Japanese-style noodle soup (ramen) as directed. Add heated chicken breast nuggets or tenders, sliced scallions and a dash of soy sauce. (I often put this in a Thermos and bring it to Frank at his office when he's working late.)

Nugget Sticks: On metal skewers, alternately thread 4 to 5 chicken breast nuggets with 2 inch pieces of bacon. Heat in oven as directed on nugget package. Dip into prepared chutney or sweet-sour sauce.

Stir-Fry Snack: Stir-fry wings in a little oil with red bell pepper strips, scallions and sliced water chestnuts. Season with soy sauce. Serve over rice.

Substantial Sub: Split a loaf of Italian bread lengthwise. Pile on heated breaded chicken cutlets or tenders, provolone cheese, sliced tomato, sweet onion, pimentos and shredded lettuce. Douse with bottled salad dressing and dig in.

Tenders Under Wraps: Brush Boston lettuce leaves with prepared hoisin sauce or Chinese-style duck sauce. Place a heated tender or 2 nuggets and a piece of scallion on top. Roll up lettuce around tender, securing with a toothpick.

Chicken Recipes - The Perdue Chicken Cookbook

Copyright (C) by Mitzi Perdue - Used with Permission

Eggscape

Chicken Recipes

Funny Joke

Chicken and Chicken Dressing Recipes

~JELLIED CHICKEN

For jellied chicken have on hand three pounds of
chicken that has been boiled and cut from the bone in strips. Mix a
quart of rich chicken stock that has been boiled down and cleared with a
teaspoonful each of lemon juice, chopped parsley, a dash of celery salt
and a quarter teaspoonful each of salt and paprika. At the last stir in
a teaspoonful of granulated gelatin that has been dissolved. When the
jelly begins to thicken add the chicken and turn it into a mold. To have
the chicken scattered evenly through the jelly, stand the dish
containing the jelly in a pan of ice and turn in the jelly layer by
layer, covering each with chicken as soon as it begins to thicken.

Joke of the Day

CHICKEN BREASTS WITH VEGETABLES

Serves 4

Whenever possible, choose crisp, fresh vegetables over their canned or frozen counterparts. Fresh vegetables have better color, flavor and texture. When using frozen or canned products, be sure to look for those with no salt added. This kind of nutritious, high vitamin, low calorie meal that features breast meat is a mainstay for Frank and me, and it has been for him for a long time. His grown daughter, Bev Nida, tells me that one of her childhood memories of Frank was that if he was late for dinner, ("and he always was"), everyone knew to save a chicken breast for him.

4 chicken breasts halves

2 tablespoons unsalted margarine

2 large carrots, cut into matchstick strips (1-1/2 cups)

2 ribs celery, cut into matchstick strips (1-1/2 cups)

1 green pepper, cut into matchstick strips (1 cup)

1 small shallot, minced

1 cut low-sodium chicken broth

1/8 teaspoon ground pepper

2 tablespoons water

1 tablespoon cornstarch

Remove and discard skin and visible fat from chicken breasts. In large skillet over medium heat, melt margarine. Add chicken, cook 10 to 15 minutes, turning until browned on all sides. Remove chicken; drain on paper towels. Add carrot, celery, green pepper, and shallot; cook stirring constantly, 2 minutes. Remove vegetables; set aside. Stir in broth and pepper; add chicken. Reduce heat to low; cover and simmer 15 minutes or until chicken is cooked through.

Remove breasts to serving plate; keep warm. In cup, stir together water and cornstarch until smooth; stir into skillet. Over medium heat, bring to boil; boil 1 minute, stirring constantly. Stir in vegetables ; cook until heated through. To serve, spoon vegetables over chicken.

Nutritional Figures Per Serving

Calories 380. Protein 62 grams. Carbohydrate 9 grams. Fat 9 grams. Cholesterol 152 mg. Sodium 201 mg.

Chicken Recipes - The Perdue Chicken Cookbook

Copyright (C) by Mitzi Perdue - Used with Permission

Eggscape

Chicken Recipes

Recipes for Easter

CURRIED CHICKEN RAJ

Serves 10-12

This is another dish that works well for a buffet. It's easy to serve and easy to eat since the guests don't need to cut anything.

2 whole roaster breasts 2 and 1/2 to 3 pounds each

1/2 cup butter or margarine

8 cups chicken broth

3/4 cup raisins

1/4 cup curry powder

1/2 cup flour

1-1/4 teaspoons salt or to taste

1/4 teaspoon Cayenne pepper or to taste

1/4 teaspoon ground pepper

2 cups light cream or half and half

1/4 cup minced fresh parsley

Puffed Pastry Hearts

(see recipe) or toast points

Chutney, slivered toasted almonds, other condiments, optional

In 4-quart Dutch oven or large, deep skillet over high heat, bring chicken broth to a boil. Add roaster breasts and enough water to cover, if necessary. Reduce heat to low; simmer chicken for 70 minutes. Cool chicken in broth. Remove meat and cut into 1/2-inch cubes; discard skin and bones. Reserve 3 cups broth for recipe; save remainder for another use.

In same Dutch oven or skillet over medium-high heat, melt butter, stir in chicken, raisins, and curry powder; saute for 1 minute. Stir in flour, seasonings, reserved 3 cups broth, and cream; bring to a simmer. Reduce heat to low and simmer 5 minutes, stirring frequently. Stir in parsley. Serve chicken with Puff Pastry Hearts or toast points, accompanied by chutney, toasted almonds, or other condiments, if desired.

Chicken Recipes - The Perdue Chicken Cookbook

Copyright (C) by Mitzi Perdue - Used with Permission

Eggscape

Chicken Recipes

Easter Jokes

CURRIED ROASTER DRUMSTICKS

Serves 4

In this recipe, you'll see vegetable oil instead of butter or margarine or lard. Solid fats contain saturated fat, either because they came from animal sources (butter or lard) or because they have been hydrogenated (shortening or margarine).

5 roaster drumsticks

2 tablespoons vegetable oil

2 medium apples (diced 2 cups)

3/4 cup chopped onion

1 clove garlic, minced

1 tablespoon curry powder

1 teaspoon ground ginger

1/4 teaspoon ground pepper

1-1/2 cups low-sodium chicken broth

3 tablespoons cold water

1-1/2 tablespoons cornstarch

Remove and discard skin and visible fat from drumsticks. In large skillet over medium-high heat, heat oil. Add drumsticks; cook about 15 minutes, turning until browned on all sides. Remove; drain on paper towels. Pour off all but 1 tablespoon fat. Add apple, onion, garlic, curry, ginger and pepper; cook 2 to 3 minutes, stirring frequently. Stir in broth. Return chicken to skillet; reduce heat to medium low. Simmer, uncovered, stirring occasionally for 40 minutes or until chicken is tender and cooked through. Remove chicken to platter; keep warm.

In cup, blend water and cornstarch until smooth; stir into skillet. Over medium heat, bring to boil; boil 1 minute, stirring occasionally. Spoon sauce over chicken.

Nutritional Figures Per Serving

Calories 207. Protein 17 grams. Carbohydrate 15 grams. Fat 9 grams. Cholesterol 51 mg. Sodium 74 mg.

Chicken Recipes - The Perdue Chicken Cookbook

Copyright (C) by Mitzi Perdue - Used with Permission

Eggscape

Chicken Recipes

Funny Jokes

Vegetable Recipes

STUFFED EGG PLANT

Wash a large egg plant, cut in halves the long way
and scoop the inside out with a teaspoon, leaving each shell quite
empty, but unbroken. Cook the inside portion in one-half cup of water,
then press through a strainer and mix with one-half cup of bread crumbs,
one rounding tablespoon of butter and season with salt and pepper. The
shells should lie in salt and water after scraping, and when ready to
fill them wipe them dry and pack the filling. Scatter fine crumbs over
the top, dot with butter and bake twenty minutes.

Recipes for Easter

Drink Recipes

Drink Recipes

CHOCOLATE. MRS. W. E. THOMAS.

Scrape fine two ounces (two squares) unsweetened chocolate. Use

Walter Baker & Co.s No. 1 chocolate. Put into a granite ware pan, add

a small cup or sugar, a pinch of salt, and two tablespoons of hot

water; let this boil, stirring it constantly, until it is smooth and

glossy, like a caramel; then add one large pint of good rich milk, and

one pint of hot water; let this come to a boil, stirring constantly;

add a tablespoon of corn starch dissolved in a little cold milk or

water. When this boils, serve at once, with whipped cream, flavored

with a little vanilla.

If you cannot have the whipped cream, pour your chocolate from one

pitcher into another, or beat with a whisk until frothy. If you have

to use skimmed milk, take more milk and less water. Never omit the

salt, as it is very essential to the flavor.

Drink Recipes



Easter Recipes

Famous Recipes

Pie Recipes

RAISIN PIE. MRS. J. M. DAVIDSON.

One teacupful of raisins (seeded and chopped), one cup of sugar, the

juice of one good-sized lemon, one cup of boiling water; set this on

stove; let come to a boil; then add four heaping teaspoonfuls of

flour, wet in a little cold water; after it boils again, put in a

small piece of butter and a little grated nutmeg; let cool before

making into pies. This makes one very large pie. By doubling the

amount, you can make three good-sized pies. The filling will keep for

some time.



Easter Sayings

Recipes Tried and True

Seafood Recipes

FRIED OYSTERS. MRS. H. T. VAN FLEET.

Place New York counts in a colander to drain for a few minutes. With

a fork remove them separately to a dry towel. Place another towel

over them, allowing them to remain until all moisture is absorbed.

Have ready the beaten yolks of three eggs and a quantity of rolled

cracker, salted and peppered. Dip each oyster separately, first into

egg, then into cracker. When all have been thus dipped, have ready a

hot spider, into which drop four heaping tablespoons of butter. When

butter is melted, place in the oysters, one by one; fry a light brown,

then turn. Serve very hot.



Easter Sayings

Cooking Recipes

Cake Recipes

FRIED CAKES. MRS. LOUISE JONES.

One cup sugar, one cup sweet milk, two eggs, two teaspoonfuls baking

powder, two tablespoonfuls melted butter, flour enough to roll and

cut.



Easter Egg Color chart

Cookbook Recipes - Clam Fritters

Take two dozen clams, washed thoroughly and drained. Put in chopping
bowl and chop, not too fine. Add to these one clove of garlic mashed,
one medium-sized onion chopped fine, add bread crumbs sufficient to
stiffen the mass, chopped parsley, celery and herbs to taste. Beat two
eggs separately and add to the clams. If too stiff to drop from a spoon
add the strained liquor of clams. Drop tablespoonfuls of this mixture
into hot fat, turn and cook for sufficient time to cook through, then
drain on brown paper and serve.

Easter Egg Coloring Contest

Famous Recipes

Pudding Recipes

SUET PUDDING. MRS. C. C. CAMPBELL.

Two cups or suet (chopped fine), two cups of stoned raisins, four cups

flour, two eggs, a pinch of salt, milk enough to make a stiff batter;

put in a pudding bag, and boil three hours.

SAUCE FOR PUDDING.--One cup of sugar, one half cup water, yolk of one

egg, one teaspoonful butter, one teaspoonful flour. Flavor with

lemon.



Easter Sayings

Bread Recipes

~BOILED RICE MUFFINS~--To make muffins with cooked rice, sift two and
one-quarter cups of flour twice with five level teaspoons of baking
powder, one rounding tablespoon of sugar, and a saltspoon of salt. Put
in one well beaten egg, half a cup of milk, and three-quarters cup of
boiled rice mixed with another half cup of milk, and two tablespoons of
melted butter. Beat well, pour into hot gem pans and bake.

Recipes for Easter

Condiments Recipes

CHOPPED QUINCES. MRS. ELIZA DICKERSON.

Pare the quinces; cut in small squares; cover with water, and stew

until tender; pour into a colander, and drain. To each pint of the

juice, add three-fourths pint of sugar. Let boil, and skim well for

ten or fifteen minutes; then put in the quinces; cook until the syrup

begins to jell. Put in glasses, and seal same as jelly.



Recipes for Easter

Pie and Pastry Recipes

~BAVARIAN CREAM~--Soak one-quarter of a box of gelatin in cold water
until it is soft, then dissolve it in a cup of hot milk with one-third
of a cup of sugar. Flavor with vanilla and set away to cool. Whip one
pint of cream and when the gelatin is cold and beginning to stiffen stir
in the cream lightly. Form in mold.

Easter Quotes

Free Recipes

Salad Recipes

CHICKEN SALAD FOR TWO HUNDRED. MRS. W. H. ECKHART.

Thirty chickens, cooked and cut medium fine, fifty heads of celery,

two gallons of good strong vinegar, three pounds of light brown sugar,

ten cents worth of yellow mustard, three pounds of butter, four dozen

eggs, boiled hard. Chop whites, and cream yolks with butter. Boil

vinegar and sugar together, and skim; add the creamed butter and

yolks; also, mustard, salt and pepper to taste; let stand until cold;

then pour over the celery and chicken; mix thoroughly, and add the

whites of eggs. If unable to get celery, use crisp cabbage, with ten

cents worth of celery seed. If you use celery seed, boil it in the

vinegar.



Recipes for Easter

FORBIDDEN FRUIT SOUFFLE

Serves 2

2 large unblemished cooking/eating apples

1/2 lemon

1 cup unsweetened

applesauce

2 teaspoons honey

Ground cinnamon to taste

Ground nutmeg to taste

2 tablespoons applejack or Calvados, divided (optional)

1 large egg white

Confectioners' sugar

Preheat oven to 3750F. Lightly grease baking dish. Wash apples and, if necessary, cut a thin slice off bottom of each apple to make it stand upright. Cut a 1/2-inch slice off tops of apples. Using a small, sharp knife and a grapefruit spoon, hollow out apples, leaving a shell 1/4-inch thick. Rub inside and top edges of apple shells with lemon to keep them from discoloring.

In small, heavy-bottomed saucepan over low heat, combine applesauce, honey, cinnamon, nutmeg and 1 to 2 teaspoons applejack. Cook, stirring often, until heated through but not boiling. In small bow, with mixer at high speed, beat egg white until stiff but not dry. Into medium-sized mixing bowl, pour hot applesauce. Add half the egg white; fold in with a rubber or wooden spatula. Add remaining egg white and fold in gently.

Sprinkle inside of apple shells lightly with additional cinnamon and nutmeg. Place apple shells in prepared baking dish; carefully fill with applesauce mixture, doming the top. Bake in center of oven for 15 to 17 minutes or until souffles have risen and are very lightly browned on top. Remove souffles from oven and sprinkle lightly with confectioner's sugar. To flame souffles, in small saucepan, heat remaining applejack until barely warm. Using a long match, light applejack and pour over souffles. Serve at once.

Chicken Recipes - The Perdue Chicken Cookbook

Copyright (C) by Mitzi Perdue - Used with Permission

Eggscape

Chicken Recipes

Quotes

Game, Gravy and Garnishes Recipes

~CHICKEN GRAVY

Put into a stockpot the bones and trimmings of a fowl
or chicken with a small quantity of stock and boil them. Add flour and
butter to thicken it, and then place the pot on the side of the stove
and let simmer. Stir well and after the gravy has simmered for some
minutes skim and strain it, and it will be ready to serve.

Recipes

CRISPY PEANUT BUTTER CHICKEN

Serves 4

I once heard a professor at the University of California at Davis argue that wine was the greatest cultural achievement of mankind. He's wrong, of course. It's really peanut butter. Or at least a lot of my young friends seem to think so. By the way, did you know that there are 540 peanuts in a 12-ounce jar of peanut butter?

The first time I made this recipe, I skipped the 1/4 cup oil, just to see if I could save some calories. Having tried it, I don't recommend skipping any of the oil. It was too dry and crusty without it.

1 egg

1/2 cup peanut butter

1 teaspoon salt or to taste

1/2 teaspoon ground pepper

1/4 cup milk

3/4 cup bread crumbs

1 chicken, cut in serving pieces

1/4 cup oil

Preheat oven to 350oF. In a mixing bowl beat egg and peanut butter together; add salt and pepper. Add milk gradually, stirring well to blend. Place bread crumbs on a sheet of wax paper. Dip chicken in peanut butter mixture and roll in crumbs. Place chicken, skin side up, in single layer in shallow baking pan. Pour oil over chicken. Bake, uncovered, at 350oF for 1 hour, or until cooked through.

Chicken Recipes - The Perdue Chicken Cookbook

Copyright (C) by Mitzi Perdue - Used with Permission

Eggscape

Chicken Recipes

Jokes

BRODO GENOVESE: CHICKEN BROTH WITH PASTA, CHEESE AND BASIL

Serves 6-8

7 cups homemade chicken stock or 4 cans (13-3/4-ounces each) chicken broth

1 cup small pasta such as tubetti (tiny tubes), farfalle (bow ties) or conchiglie (shells)

1/4 cup minced fresh basil or Italian parsley

1 cup freshly grated Parmesan cheese

In large saucepan or Dutch oven over high heat, bring chicken stock to a boil. Add pasta and cook until tender, stirring occasionally, about 8 to 10 minutes. To serve, ladle hot soup into bowls; sprinkle with basil and pass grated cheese.

Chicken Recipes - The Perdue Chicken Cookbook

Copyright (C) by Mitzi Perdue - Used with Permission

Eggscape

Chicken Recipes

Sayings

DILL DIP

Makes 1 cup

1/2 cup mayonnaise or salad dressing

1/2 cup sour cream

1 teaspoon fresh lemon juice

2 teaspoons finely chopped onion

1/2 teaspoon salt or to taste

1/2 teaspoon dry mustard

1/2 teaspoon dill seed

In a small bowl combine all ingredients and stir until blended.

Chicken Recipes - The Perdue Chicken Cookbook

Copyright (C) by Mitzi Perdue - Used with Permission

Eggscape

Chicken Recipes

Sherri Kruse
James Barrera

Free Recipes

Salad Recipes

CHICKEN SALAD. MRS. JOHN LANDON.

Take white and choice dark meat of a cold boiled chicken or turkey,

three-quarters same bulk of chopped celery or cabbage, and a few

cucumber pickles, chopped well and mixed together. For the dressing

take the yolks of two hard boiled eggs, rub to a fine powder; mix with

it a teaspoonful of salt, teaspoonful pepper, teaspoonful mustard, two

teaspoonfuls white sugar; then add three teaspoonfuls salad oil, and,

last of all, one-half cup vinegar. Pour the dressing over the

chopped meat, cabbage, etc., and stir all well together.



Greg Novak
Alan Walsh

Recipes

~NOODLE DOUGH FOR ITALIAN RAVIOLI~--Make noodle crust as you would for
noodles. Roll very fine and cover half the crust with ravioli dressing
half-inch thick. Turn over the other half to cover. Mark in squares as
shown in figure.

Cut with a pie cutter after marking. Drop one by one in salted boiling
water, cook about twenty minutes, drain and arrange on platter and
sprinkle each layer with grated cheese and mushroom sauce.

Easter Quotes

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



Easter Eggs Recipes

Recipes Tried and True

Fowl and Game Recipes

CHICKEN PIE.

Take a pair of young, tender chickens and cut them into neat joints.

Lay them in a deep pudding-dish, arranging them so that the pile shall

be higher in the middle than at the sides. Reserve the pinions of the

wings, the necks, and the feet, scalding the latter and scraping off

the skin. Make small forcemeat balls of fine bread crumbs seasoned

with pepper, salt, parsley, a suspicion of grated lemon peel, and a

raw egg. Make this into little balls with the hands, and lay them

here and there in the pie. Pour in a cupful of cold water, cover the

pie with a good crust, making a couple of cuts in the middle of this,

and bake in a steady oven for an hour and a quarter. Lay a paper over

the pie if it should brown too quickly. Soak a tablespoonful of

gelatine for an hour in enough cold water to cover it. Make a gravy

of the wings, feet, and necks of the fowls, seasoning it highly;

dissolve the gelatine in this, and when the pie is done pour this

gravy into it through a small funnel inserted in the opening in the

top. The pie should not be cut until it is cold. This is nice for

picnics.

Chicken Recipes Chicken Recipes turkey Recipes



Easter Quotes

TEXAS BARBECUED BREASTS

Serves 10-16

Turn chicken breasts with tongs instead of a fork, which could pierce the meat and cause it to lose some of its juiciness.

1 cup tomato sauce

1/4 cup red wine vinegar

1/4 cup chili sauce

1/4 cup brown sugar

3 tablespoons grated onion

2 tablespoons Worcestershire sauce

1 tablespoon Dijon mustard

1/2 teaspoon chili powder

1 teaspoon paprika

1/2 teaspoon Tabasco (optional)

16 chicken breast halves

In a large saucepan over medium heat combine all ingredients except chicken and bring to a boil. Grill chicken 5 to 6 inches above medium-hot coals for 25 to 30 minutes or until cooked through. Turn and baste 3 to 4 times with sauce during cooking.

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Jokes
Quotes

ROASTED CORNISH HENS WITH NEW POTATOES

Serves 4

When you combine tender-skinned new potatoes with Cornish game hens, you have almost a complete meal in one pan. Add a fresh green vegetable to complete a wholesome menu.

2 fresh Cornish game hens

vegetable cooking spray

2 tablespoons unsalted margarine, melted

1 teaspoon minced shallot or scallion

1 and 1/2 teaspoons fresh rosemary or 1/2 teaspoon dried

ground pepper to taste

6 small new potatoes, quartered

16 pearl onions, peeled

1 cup low-sodium chicken broth

2 tablespoons cold water

1 tablespoon cornstarch

Preheat oven to 350oF. With sharp knife or poultry shears, cut hens lengthwise in half. Remove and discard any visible fat from cavity. Spray shallow roasting pan lightly with vegetable cooking spray. Place hens skin-side up in pan. Stir together margarine and shallot; brush on hens and sprinkle with rosemary and pepper. Arrange potatoes and onions around hens. Cover pan with foil. Bake 20 minutes. Uncover and continue baking, basting occasionally, 20 to 30 minutes or until hens and vegetables are tender. Remove to serving platter. Cover with foil; keep warm.

Pour pan drippings into measuring cup. Allow to stand several minutes until fat drippings separate from hen juices; discard fat. Return hen juices to roasting pan; add broth. Bring to a boil over medium heat, stirring up brown bits from bottom of pan. In cup, blend water and cornstarch until smooth; stir into broth mixture. Bring to a boil; boil 1 minute, stirring constantly. Serve gravy with hens and vegetables.

Nutritional Figures Per Serving

Calories 463. Protein 38 grams. Carbohydrate 25 grams. Fat 23 grams. Cholesterol 110 mg. Sodium 129 mg.

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Chicken Recipes

Pizza Recipes
Appetizer Recipes

SPICY CRANBERRY - ORANGE DIP

Makes about 1 cup

1 cup prepared cranberry sauce

2 tablespoons fresh orange juice

1 tablespoon port or Marsala wine (optional)

1 tablespoon fresh lemon juice

3/4 teaspoon dry mustard

1/2 teaspoon ground ginger

In blender or food processor, puree all ingredients. If time allows, let stand at room temperature 1 hour for flavors to blend.

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Diabetic Recipes
Diabetic Recipes

BEEF, VEAL AND PORK Recipes

HAM AND CHICKEN PIE

Trim off the skin of some cold chicken and cut
the meat into small pieces. Mix with an equal quantity of finely chopped
lean ham and a small lot of chopped shallot. Season with salt, pepper
and pounded mace, moisten with a few tablespoonfuls of white stock.
Butter a pie dish, line the edges with puff paste and put in the
mixture, placing puff paste over the top. Trim it around the edges,
moisten and press together, cut a small hole in the top, and bake in a
moderate oven. When cooked, pour a small quantity of hot cream through
the hole in the top of the pie, and serve.

Recipes for Diabetics
Diabetic Recipe

CHICK KEBABS

Serves 6

These chick kebabs go wonderfully with rice. As someone who grows rice commercially, it hurts me to say this, but for this recipe, I recommend a kind of rice I don't grow, the long grain kind that cooks up fluffy with each grain separate. (I grow short or medium grain rice which is always sticky, no matter how you cook it.) 6 boneless, skinless chicken breast halves

1/4 pound small, fresh mushrooms

1 can (7-1/2-ounces) whole white onions

1 green pepper, cut in one-inch squares

Marinade:

1/4 cup oil

2 tablespoons vinegar

1 can (8-ounces) crushed pineapple

1 cup ketchup

2 tablespoons soy sauce

1 teaspoon curry powder

3/4 teaspoon minced fresh rosemary or 1/4 teaspoon dried

2 tablespoons brown sugar

1-1/2 teaspoons salt or to taste

2 teaspoons ground pepper

1 tablespoon fresh lemon juice

1 tablespoon cornstarch

1/2 cup water

Cut chicken breasts into 1-inch cubes. Alternate chicken on skewers with mushrooms, onions and green pepper, then lay flat in shallow baking dish. Combine marinade ingredients except flour and water. Pour marinade over skewers. Cover and store in refrigerator 3 to 4 hours or overnight. Baste kebabs with marinade and grill 4 to 5 inches above medium-hot coals for 6 to 8 minutes until chicken is lightly browned and cooked through. In a small bowl dissolve cornstarch in water. Place remaining marinade in a small saucepan . Stir in cornstarch and heat, stirring until sauce is slightly thickened. Serve sauce over kebabs and rice.

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CHICKEN PROVENCAL

Serves 4

Microwave Recipe

Do you know why you brown chicken first in traditional stews and casseroles? It's to seal in the juices. You don't need to in microwave cooking, so you save the fat calories from the butter or margarine or oil you'd use for browning, and the chicken still ends up moist and tender.

4 chicken breast halves

3 cups coarsely chopped fresh Italian plum tomatoes

or a 28-ounce can, drained

1-1/2 cups sliced mushrooms (12-ounces)

1/3 cup chopped onion

1 clove garlic, minced

1/2 teaspoon dried basil

1/4 teaspoon salt or to taste

1/4 teaspoon ground pepper

2 tablespoons dry white wine

1 tablespoon cornstarch

2 tablespoons minced fresh parsley

Remove and discard skin from chicken breasts. In a 3-quart microwave-safe utensil, combine tomatoes, mushrooms, onion, garlic, basil, salt and pepper. Cover with wax paper. Microwave at HIGH (100% power) 5 minutes. Meanwhile, in cup combine wine and cornstarch, stir into tomato mixture.

Place chicken breasts, bone-side up and meatier portions toward outside of utensil, on top of tomato mixture. Cover with wax paper; microwave at HIGH 5 minutes. Reduce power to MEDIUM-HIGH (70% power) and cook 10 minutes per pound. Halfway through cooking time, turn chicken breasts over and stir tomato mixture. After cooking, let stand, covered, 10 minutes.

Remove chicken to serving platter; stir parsley into tomato mixture and spoon some over breasts; serve remaining sauce on side.

Nutritional Figures Per Serving

Calories 347. Protein 63 grams. Carbohydrate 13 grams. Fat 4 grams. Cholesterol 152 mg. Sodium 283 mg.

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Diabetics Recipes

TEXAS TWISTER BARBECUED CUTLETS

Serves 4

There are a number of tips for keeping brown sugar soft. My stepdaughter, Sandy Spedden, recommends adding a slice of fresh apple to the box once you've opened it. Close the box with the apple slice inside, and put in a sealed plastic bag.

4 roaster boneless thigh cutlets

1 tablespoon vegetable oil

salt and Cayenne pepper to taste

1 clove garlic, minced

1/4 teaspoon ground cumin

1 tablespoon brown sugar

1/2 cup ketchup

1/4 cup cider vinegar

1/8 to 1/4 teaspoon Tabasco, to taste

Flatten cutlets slightly with a meat pounder. Rub lightly with vegetable oil and sprinkle with salt and Cayenne pepper. In a small mixing bowl, combine garlic, cumin, brown sugar, ketchup, vinegar and Tabasco. Grill cutlets 4 to 5 inches above medium-hot coals for 15 to 20 minutes until cooked through. Turn and baste 2 to 3 times with sauce.

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Quotes
Recipes

Lunch Recipes

CHICKEN AND PIMENTO SANDWICHES

Add to finely minced chicken, roasted
or boiled, an equal amount of pimentos. Moisten with mayonnaise and
spread between wafer thin slices of white or brown bread. A leaf of
lettuce may also be added.



Recipes
Sayings

HONEY LEMON CHICKEN

Serves 4

This recipe was originally designed for broiling, but this version requires less attention. 1 chicken, cut in serving pieces

1/2 cup honey

1/4 cup lemon juice

1 teaspoon salt or to taste

Preheat oven to 350oF. In a shallow baking pan arrange chicken in a single layer, skin side down. In a small bowl combine honey, lemon juice and salt. Pour half of this sauce over chicken. Bake, covered for 30 minutes. Remove cover; turn chicken. Pour other half of sauce on chicken. Replace cover. Bake another 25 to 30 minutes or until cooked through, removing cover last 10 minutes for browning.

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Quotes
Quotes

SHERRY FRIED CHICKEN LIVERS

Makes 12

I know people who didn't think they could lik think they could like chicken livers who are won over when the flavor of sherry wine is added.

12 chicken livers (about 1 lb.)

2 tablespoons butter or margarine

1 1/2 teaspoons salt or to taste

1/4 teaspoon ground pepper

1/2 cup dry sherry

In a large skillet over medium heat, melt butter. Add chicken livers and saute for 6 to 8 minutes. Sprinkle with salt and pepper. Add sherry, cover, and simmer 5 minutes longer or until cooked through. Serve on toothpicks.

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Recipes

CHICKEN DIVAN

Serves 4-6

This is an easy recipe for a kid when he or she is in charge of making dinner for the family.

1 package (10-ounces) frozen broccoli, uncooked

2 packages fully cooked chicken breast tenders

1/2 teaspoon salt or to taste

1 can (10-1/2-ounces) cream of celery soup, undiluted

1 cup shredded Cheddar cheese

Preheat oven to 400oF. Place broccoli across bottom of baking dish; sprinkle with salt. Arrange chicken tenders in a layer on top of broccoli. Pour soup over chicken. Sprinkle with cheese. Bake, uncovered for 20-30 minutes or until broccoli is just tender.

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Jokes

RED EYE EGGROLLS

Makes 16,

Serves 8

These take some work, but they've been a great success with both kids and adults. I've served them at parties where both have been present and the "egg rolls" vanished just about as fast as I could make them.

8 chicken franks

2 tablespoons vegetable oil

1 can (16-ounces) bean sprouts, drained

2 cups shredded Chinese cabbage or iceberg lettuce

1 tablespoon soy sauce

1/4 cup chicken broth

16 square eggroll wrappers (You might be able to find them in the produce section of your supermarket and they are available in Oriental food shops.)

1 egg, beaten

vegetable oil for deep frying

Halve franks crosswise, set aside. In large skillet, over medium-high heat, heat oil; add vegetables, toss and cook 2 minutes. Add soy sauce and broth. Reduce heat to medium-low and simmer, covered, 5 minutes; drain well in colander.

Place eggroll wrapper on work surface with a corner pointing toward you; brush each corner with egg. Place two rounded tablespoons of vegetable mixture in center, then top with frank piece horizontally. Fold bottom corner over frank and filling, then fold right and left corners over and roll up to complete.

In a wok, fryer or heavy skillet, heat 2-inches oil to 370oF or until a small cube of bread sizzles when placed in oil. Fry 3-4 eggrolls at a time until crisp all over. Drain well on paper towels.

Before serving , re-heat on shallow baking pan in preheated 350oF oven for 10 to 12 minutes. (I don't recommend reheating them in the microwave. They'll come out soggy instead of crisp.)

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Sayings

Soup Recipes

~WHITE SOUP

Put six pounds of lean gravy beef into a saucepan, with
half gallon of water and stew gently until all the good is extracted and
remove beef. Add to the liquor six pounds of knuckle of veal, one-fourth
pound ham, four onions, four heads of celery, cut into small pieces, a
few peppercorns and bunch of sweet herbs. Stew gently for seven or eight
hours, skimming off the fat as it rises to the top. Mix with the crumbs
of two French rolls two ounces of blanched sweet almonds and put in a
saucepan with a pint of cream and a little stock, boil ten minutes, then
pass through a silk sieve, using a wooden spoon in the process. Mix the
cream and almonds with the soup, turn into a tureen, and serve.

Sayings
Quotes

Sauce Recipes

HORSERADISH SAUCE

Place in a basin one tablespoonful of moist sugar,
one tablespoonful of ground mustard, one teacupful of grated
horseradish, and one teaspoonful of turmeric, season with pepper and
salt and mix the ingredients with a teacupful of vinegar or olive oil.
When quite smooth, turn the sauce into a sauceboat, and it is ready to
be served.

Recipes
Recipes

Cooking Recipes

Cake Recipes

WHITE CAKE. MRS. ALICE KRANER AND MISS ROSA OWENS.

One cup of butter, two cups of sugar, one cup of sweet milk, three

cups of flour, whites of five or six eggs, two teaspoons of baking

powder. This is easy to make, and very good.



Easter Recipes

Vegetable Recipes

BAKED ONIONS

Put six large onions into a saucepan of water, or water
and milk in equal proportions, add salt and pepper and boil until
tender. When done so they can be easily mashed work them up with butter
to the consistency of paste, cover with breadcrumbs, and bake in a
moderate oven. If preferred they may be boiled whole, put in a baking
dish covered with butter and breadcrumbs, then baked.

Easter Sayings

Lunch Recipes

FRIED BANANAS

Peel some bananas and cut in halves crosswise, roll in
flour and fry in deep hot fat. Set on end and pour a hot lemon sauce
around them.



Easter Sayings

Recipes

MOLDED CEREAL WITH BANANA SURPRISE

Turn any left-over breakfast
cereal, while still hot, into cups rinsed in cold water, half filling
the cups. When cold, scoop out the centers and fill the open spaces with
sliced bananas, turn from the cups onto a buttered agate pan, fruit
downward, and set into a hot oven to become very hot. Remove with a
broad-bladed knife to cereal dishes. Serve at once with sugar and cream
or milk.

Easter Recipes

Chicken and Chicken Dressing Recipes

~BOHEMIAN CHICKEN

Select a young and tender chicken and prepare as for
frying or broiling. Place in a frying pan a pat of butter and place on
the fire. Beat to a smooth, thin batter two eggs, three spoonfuls of
milk and a little flour, season, dip each piece of the chicken in this
batter and fry a rich brown in the heated butter.

Life Quotes

BEEF, VEAL AND PORK Recipes

~ROAST BEEF ON SPIT

Remove most of the flap from sirloin and trim
neatly. Have a clear brisk fire and place the meat close to it for the
first half hour, then move it farther away, basting frequently, and when
done sprinkle well with salt. The gravy may be prepared by taking the
meat from the dripping pan which will have a brown sediment. Pour in
some boiling water and salt. Strain over the meat. A thickening of flour
may be added if necessary. Garnish with horseradish and serve with
horseradish sauce.

Tomato Salsa Recipe
Turkey Recipes

CHICKEN STROMBOLI

Serves 4

I've had this at a restaurant, made with bread dough, but I liked it better using this recipe with pie crust dough. The day I made it, I was late (as usual), and took a short cut: I used prepared pie crusts, the kind that come frozen and already shaped in aluminum pie pans.

2 tablespoons olive oil

1-1/2 cups thinly sliced onion

1 large green pepper, thinly sliced

1 package (about 1 pound) fresh ground chicken

1/4 cup tomato paste

1 clove garlic, minced

1 teaspoon dried oregano

1 teaspoon salt

1 prepared recipe pie crust mix

2 tablespoons butter or margarine, melted

In a large skillet over medium-high heat, heat oil. Add onion and pepper and saute 3 to 5 minutes. Add chicken, tomato paste and seasonings and cook 8 to 10 minutes until chicken is cooked through. Preheat oven to 375oF. Roll out prepared pie crust into a round 1/8 inch thick. Cut circle in quarters to form 4 wedge shaped pieces. Place 1/4 of filling on the wide rounded end of each wedge; fold in sides and roll up. Place stromboli seam-side down on baking sheet, brush with butter and bake 30 minutes until pastry is lightly browned.

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Fish Recipes

~CODFISH CONES

When it is not convenient to make and preparation into
shapes, dip them into egg beaten with cream, then in sifted breadcrumbs
and let them stand for half an hour or so to dry; then fry them a
delicate color after plunging into boiling lard. Take them out, drain,
place on a napkin on a dish and serve. The remainder of the chicken
stock may be used for making consomme or soup.

Slow Cooker Recipes
Recipes

Bread Recipes

CORN BREAD. MRS. SAMUEL SAITER.

Mix together one and two-third cups corn meal, one-third cup flour,

one-fourth cup sugar, one teaspoonful salt. Beat two eggs until light,

and add to them one cup sour milk, and one cup sweet milk in which one

teaspoonful soda has been dissolved; mix thoroughly. Have the frying

pan very hot, with two tablespoonfuls butter; pour the batter into it;

then pour into this mixture another cup of sweet milk, but do not stir

the cake. Place pan into hot oven, and bake one-half hour.



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Magic Reindeer Food

ROASTER MARINARA

Serves 6

Frank is particularly fond of any recipe with tomatoes, and usually we've found that in restaurants that if you see a menu item that's "marinara," whatever-it-is is going to be served with a tomato-based sauce. However, according to the New York Times food writer, Craig Claiborne, marinara really means "marine style" or sailor style and marinara sauces exist without tomatoes. In this recipe, the sauce is tomato based. I'm fond of this recipe because it looks so good. Be sure and notice the illustration.

1 whole roaster

3/4 teaspoon minced fresh basil or 1/2 teaspoon dried

Salt and ground pepper to taste

1-1/2 cups homemade or prepared marinara sauce (available in supermarkets)

1 package (6-ounces) sliced mozzarella cheese

Preheat oven to 3500F. Remove giblets from roaster. Season with basil, salt and pepper. Place bird, breast side up, in roasting pan. Brush marinara sauce over roaster 30 minutes before end of cooking time. Cut mozzarella cheese into long strips 1/2-inch wide and place in lattice pattern over breast during final 10 minutes of cooking.

PHOTO: STUFFED CHICKEN

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Cheesecake Recipes

RED EYE EGGROLLS

Makes 16,

Serves 8

These take some work, but they've been a great success with both kids and adults. I've served them at parties where both have been present and the "egg rolls" vanished just about as fast as I could make them.

8 chicken franks

2 tablespoons vegetable oil

1 can (16-ounces) bean sprouts, drained

2 cups shredded Chinese cabbage or iceberg lettuce

1 tablespoon soy sauce

1/4 cup chicken broth

16 square eggroll wrappers (You might be able to find them in the produce section of your supermarket and they are available in Oriental food shops.)

1 egg, beaten

vegetable oil for deep frying

Halve franks crosswise, set aside. In large skillet, over medium-high heat, heat oil; add vegetables, toss and cook 2 minutes. Add soy sauce and broth. Reduce heat to medium-low and simmer, covered, 5 minutes; drain well in colander.

Place eggroll wrapper on work surface with a corner pointing toward you; brush each corner with egg. Place two rounded tablespoons of vegetable mixture in center, then top with frank piece horizontally. Fold bottom corner over frank and filling, then fold right and left corners over and roll up to complete.

In a wok, fryer or heavy skillet, heat 2-inches oil to 370oF or until a small cube of bread sizzles when placed in oil. Fry 3-4 eggrolls at a time until crisp all over. Drain well on paper towels.

Before serving , re-heat on shallow baking pan in preheated 350oF oven for 10 to 12 minutes. (I don't recommend reheating them in the microwave. They'll come out soggy instead of crisp.)

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Recipes Tried and True

SOUP Recipes

TOMATO SOUP. MRS. HARRY TRUE.

One quart canned tomatoes, one quart of water, a few stalks of celery;

boil until soft. Return to stove, and add three-fourths of a teaspoon

of soda and allow to effervesce; then add the liquid from one quart of

oysters, one quart boiling milk and one cup of cream. Salt, butter,

and pepper to taste. Boil a few moments and serve.



Diabetic Recipes

Stuffing Recipes

CHESTNUT STUFFING WITH TRUFFLES

Remove the dark or outer skins from
some chestnuts, immerse in boiling water for a few minutes, remove the
light skins and boil for about twenty minutes, put in a saucepan one
pound of fat bacon and two shallots, and keep these over the fire for a
few minutes. Then add the whole chestnuts, also one-half pound of
chestnuts previously cut out into small pieces, put in pepper, spices
and salt to taste, and a small quantity of powdered margoram and thyme.
Hold it over the fire a little longer, turning it occasionally. It is
then ready for use.

Easter Quotes

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.

Dining

Cookie Recipes

Cookie Recipes

GOOD COOKIES. MRS. L. A. JONES.

Two cups sugar, one cup butter, one cup sour milk, one teaspoon soda

in milk, yolks of two eggs, one teaspoonful baking powder in flour.

Flavor to taste. Flour enough to roll thin.



Cactus Jacks Auto

Soup Recipes

~GREEN PEA SOUP

Put one quart of green peas into two cups of boiling
water, add a saltspoon of salt, and cook until tender. Rub peas and
liquor through a puree strainer, add two cups of boiling water, and set
back where the pulp will keep hot. Heat two cups of milk, add a teaspoon
of flour rubbed into a rounding tablespoon of butter, season with salt,
pepper, and a level teaspoon of sugar. Add to the hot vegetable pulp,
heat to the boiling point, and serve.

Jobs

Dessert Recipes

A DAINTY DESSERT.

Frozen fruit makes a dainty and acceptable dessert for dinner or lunch

during the summer, and is prepared by mixing and freezing, the same as

water ices, then working and cutting the fruits, and using without

straining.



Corned Beef and Cabbage Recipes

Cookie Recipes

Cookie Recipes

HICKORY MACAROONS. MRS. W. H. ECKHART.

Two eggs, two coffee-cups brown sugar, two cups flour, two tablespoons

water, one-half teaspoon baking powder, two cups hickory nut meats.



Recipes for Diabetics

Fish Recipes

~CODFISH HASH

Take a cup of cooked cod, pick in pieces and soak in
cold water for twelve hours. Boil some potatoes and add them to the
finely chopped fish, a little at a time. Put in a saucepan with some
butter and stir. Let it cook gently.

Famous Recipes

Chicken and Chicken Dressing Recipes

~STUFFED CHICKEN

Put a pint of milk into a saucepan with a good
handful of crumbs of bread and boil until very thick. Set away to cool.
Add to this parsley, chopped green onion, thyme, salt, pepper, piece of
butter and the yolks of four eggs, and place in body of chicken, sewing
up the opening. Roast the chicken between rashers of bacon.

All Famous Recipes

STUFFED CHICKEN JARDINIERE

Serves 6

I don't know of many presentations that are more impressive than this. That's the good part. The price for all this impressiveness is that it's also one of the more time-consuming recipes in this book. While it's true that there is a fair amount of preparation required, the work is done in advance and not at the last minute. This recipe allows you to surprise your guests with a chicken that appears whole but slices into attractive pieces of chicken and stuffing. It's also a low calorie and healthy recipe.

You'll find directions for boning and re-forming a whole chicken further on, but in case you don't have the time or desire to do it yourself, a cooperative butcher can do it for you in about five minutes.

1 whole chicken (3 1/2 to 4 pounds)

2-3 zucchini (3/4 pound), well scrubbed and grated

2-3 yellow squash (3/4 pound), well scrubbed and grated

4 carrots, peeled and grated

1 cup thinly sliced scallions

1 large clove garlic, minced

2 tablespoons minced fresh tarragon or 2 teaspoons dried

1/3 cup grated Parmesan or Romano cheese

1/2 cup fresh bread crumbs (made from 2 slices low-calorie while grain bread)

1 egg white or 1 egg yolk, lightly beaten

3/4 teaspoon ground pepper, divided

1/2 teaspoon of salt, divided

1/8 teaspoon ground nutmeg or to taste

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Game, Gravy and Garnishes Recipes

~ROASTED CANVAS-BACK DUCK

Procure a fine canvas-back duck, pick,
singe, draw thoroughly and wipe; throw inside a light pinch of salt, run
in the head from the end of the head to the back, press and place in a
roasting pan. Sprinkle with salt, put in a brisk oven, and cook for
eighteen minutes. Arrange on a very hot dish, untruss, throw in two
tablespoons of white broth. Garnish with slices of fried hominy and
currant jelly. Redhead and mallard ducks are prepared the same way.

Corned Beef and Cabbage

Baking Recipes

Cake Recipes

FRUIT CAKE. MRS. JOHN EVANS.

Two cups butter, two and one-half cups sugar, two and one-half cups

molasses, eight cups flour, two cups sour milk, eight eggs, two

teaspoonfuls soda, three pounds raisins, three pounds currants, one

pound citron, one pound figs, two lemons (grate the rind and squeeze

the juice), two glasses of jelly, cloves, mace, cinnamon, and nutmegs.

Mix flour and fruit alternately. Bake three and one-half hours.



Love Quotes

Recipes Tried and True

Seafood Recipes

SALT HERRING. MRS. JUDGE B.

Heat them on gridiron; remove the skin and serve with pepper and

melted butter.



Diabetic Recipes

PERDUE WIENER SCHNITZEL

Serves 4

I had the real thing in Austria, and I don't think it was any better than this. Serve it with buttered noodles.

4 skinless, boneless chicken breast halves or 1 thin sliced boneless roaster breast

1/4 cup flour seasoned with 1 teaspoon salt and 1/8 teaspoon Ground pepper

6 eggs

1 cup fine bread crumbs

6 tablespoons butter or margarine, divided

2 tablespoons chopped parsley

Salt and pepper to taste

1 lemon, quartered

Pound chicken between plastic wrap to flatten to 1/4 inch thickness. Skip the previous step if you are using thin sliced boneless roaster breasts. Break 2 eggs into a shallow bowl and beat lightly. Place bread crumbs on a separate sheet of wax paper. Dip cutlets in flour to coat, shake off excess. Dip in beaten eggs, then coat with bread crumbs. In a large skillet over medium-high heat, melt half of butter. Saute breaded cutlets until golden brown and cooked through, about 5 minutes. Remove to heated serving platter. Add reserved butter to skillet and fry remaining eggs sunnyside up to desired doneness. Season with salt and pepper. Place 1 egg on top of each cutlet, sprinkle with parsley and garnish with lemon quarters.

Chicken Recipes - The Perdue Chicken Cookbook

Copyright (C) by Mitzi Perdue - Used with Permission

Eggscape

Chicken Recipes

Diabetic Recipes

SAY "BRAVO, CRISTOFORO COLOMBO" AND CELEBRATE ITALIAN STYLE

Columbus Day has been a national holiday in this country since 1971. Its first official celebration, however, dates to 1792, the three hundredth anniversary of the exploration that brought Columbus and a crew of 120 sailors to the New World. The 1792 celebration took place in New York City, where today's Italian-American population equals the population of Genoa.

The first Columbus Day celebration included a gala banquet$a thoroughly appropriate way to mark the event that changed the eating habits of the Old World forever. The enriching exchange of foods between the Old and New World affected all the cuisines of Europe, but none more than that of Italy. Imagine Italian cuisine without tomatoes or peppers or corn.

To many of us "eating Italian" is a favorite experience, and what could be a better excuse for a "festa Italiana" than "Cristoforo Colombo Day". Here's a complete menu for just such a holiday dinner. In fact, it could be two dinners, because there's a choice of main courses one with the color, spice and flare of southern Italy, the other with the rich creaminess of the North.

Because large numbers of immigrants came from southern Italy, especially from Naples and Sicily, lively southern Italian dishes are most familiar to Americans. These typically include tomatoes, olive oil, garlic, spices such as cinnamon, raisins, and olives. Layered pastas and pizza come from the South.

In the North, foods are lighter, more varied, and are frequently delicate in flavor. Many dishes call for butter, cream or cheese, and filled pasta and rice are also served. Chicken is suited to either style of cooking, and boneless Oven Stuffer Roaster thigh meat is as delicious with a spicy tomato sauce as with wine and cream. In all parts of Italy, fresh vegetables, fruit, and herbs are important. Columbus' own city of Genoa is most closely associated with the use of fresh basil.

Whether inspired by the North or the South, Columbus Day is a time to wave the flags, both our red, white and blue and the Italian red, white and green, and to salute Christopher Columbus with a meal to remember.

Chicken Recipes - The Perdue Chicken Cookbook

Copyright (C) by Mitzi Perdue - Used with Permission

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Chicken Recipes

Indian Recipes

Fish Recipes

~OYSTERS A LA POULETTE

One quart oysters, four level tablespoons
butter, four level tablespoons flour, one-half level teaspoon salt,
one-fourth level teaspoon celery salt, one-half cup oysters liquor, one
cup each of chicken stock and milk, juice one-half lemon. Look over the
oysters, heat quickly to the boiling point, then drain and strain the
liquor through cheesecloth. Melt the butter, add the flour, salt and
celery salt, and when blended add the oyster liquor, chicken stock and
milk, stirring until thick and smooth. Cook for five minutes, then add
the oysters and lemon juice, and serve at once.

Low Fat Recipes

IT'S A DILLY CHICKEN

When I read this recipe in the files, I noticed several hand-scrawled notes saying that it was really good, and someone described it as "a dilly of a recipe." Yet from reading the recipe, it didn't sound as special as the notes indicated, especially since the ingredients include canned mushrooms rather than fresh. I was curious enough that I went to the kitchen and made the recipe, expecting that this would be one of the recipes that I wouldn't include in this book. But to my surprise, I discovered that yes, dill seed and canned mushrooms, along with the juice from the mushrooms, really do something terrific for chicken. It's not rich or creamy, but there's an attractive, aromatic flavor that permeates the chicken.

1 chicken, cut in serving pieces

1 teaspoon salt or to taste

1/4 teaspoon ground pepper

1 can (4-ounces) whole small mushrooms (with liquid)

1/2 teaspoon dill seed

Preheat oven to 350oF. In a shallow baking pan arrange chicken, skin side up, in a single layer. Add salt, pepper, mushrooms (with liquid from can) and dill. Cover with foil. Bake at for 1 hour or until cooked through.

Chicken Recipes - The Perdue Chicken Cookbook

Copyright (C) by Mitzi Perdue - Used with Permission

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Chicken Recipes

Thomas Bailey Aldrich

SWEET AND SOUR THIGHS

Serves 4

Cornstarch yields a more transparent sauce, and has roughly twice the thickening power of flour. The transparency

Makes it appropriate for oriental recipes like this one.

4 roaster boneless thigh cutlets

2 tablespoons peanut oil

1 1/2 cups sliced green pepper

2/3 cup sliced celery

1/2 cup sliced scallions, stems included

1 can (8-1/2-ounces) sliced water chestnuts, drained

6 ounces fresh or frozen (thawed) snow peas

1 can (8-3/4-ounces) pineapple chunks in syrup

1/2 cup chicken broth

1 tablespoon cornstarch

2 tablespoons sugar

1 1/2 teaspoons minced fresh ginger or 1/2 teaspoon ground

2 tablespoons vinegar

2 tablespoons soy sauce

Cut thighs into bite size pieces. In a wok or large skillet, over medium-high heat, heat oil. Add thigh pieces and stir-fry 5 minutes. Add green pepper, celery, scallions and water chestnuts. Stir-fry 2 minutes. Add snow peas, pineapple and syrup and chicken broth. Reduce heat to medium and cook for 2 minutes, stirring often. In a small bowl, blend together cornstarch, sugar, ginger, vinegar and soy sauce. Add to wok and cook until sauce is slightly thickened, about 2 minutes. Serve over hot cooked rice.

Chicken Recipes - The Perdue Chicken Cookbook

Copyright (C) by Mitzi Perdue - Used with Permission

Eggscape

Chicken Recipes

Jewish Recipes

HONEY LEMON CHICKEN

Serves 4

This recipe was originally designed for broiling, but this version requires less attention. 1 chicken, cut in serving pieces

1/2 cup honey

1/4 cup lemon juice

1 teaspoon salt or to taste

Preheat oven to 350oF. In a shallow baking pan arrange chicken in a single layer, skin side down. In a small bowl combine honey, lemon juice and salt. Pour half of this sauce over chicken. Bake, covered for 30 minutes. Remove cover; turn chicken. Pour other half of sauce on chicken. Replace cover. Bake another 25 to 30 minutes or until cooked through, removing cover last 10 minutes for browning.

Chicken Recipes - The Perdue Chicken Cookbook

Copyright (C) by Mitzi Perdue - Used with Permission

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Chicken Recipes

Famous People - Alexander Graham Bell

Bread Recipes

BEATEN BISCUIT. GAIL HAMILTON.

One quart flour, one heaping tablespoonful lard, water to make stiff

dough, a little salt. Beat well with rolling pin; work into flat

biscuit; make a few holes in each with a fork. Bake in quick oven.



Easter Recipes

Cookbook Recipes - Clam Chowder

Take one quart of shelled sand clams, two large potatoes, two large
onions, one clove of garlic, one sweet pepper, one thick slice of salt
pork, one-half pound small oyster crackers, one-half glass sherry, one
tablespoonful Worcestershire sauce, one tomato, salt, and pepper. In a
large stewpan place the salt pork cut into small dice, and let this fry
slightly over a slow fire until the bottom of the stewpan is well
greased. Take this off the fire and put in a layer of potatoes sliced
thin, on top of the salt pork, then a layer of onions sliced thin, and a
layer of clams. Put on this salt and pepper and sprinkle with a little
flour and then a layer of crackers. Chop the sweet pepper and tomato
fine and mix with them the bruised and mashed garlic. On top of each
succession of layers put a little of the mixture. Continue making these
layers until all the ingredients are placed in the stewpan, and then
pour on the top sufficient water to just show. Cover tightly and let
ocook gently for half an hour. Pour on the Worcestershire sauce and
sherry just before serving. Do not stir this while cooking, and in order
to prevent its burning it should be cooked over an asbestos cover.

When done this should be thick enough to be eaten with a fork.

Easter Recipes

Pie and Pastry Recipes

~COTTAGE CHEESE TARTLETS~--One cup cheese, three level tablespoons
sugar, few grains salt, two teaspoons melted butter, one tablespoon
lemon juice, yolks two eggs, one-fourth cup milk, whites two eggs. Press
the cheese through a potato ricer or sieve, then add the sugar, salt,
butter, lemon juice, and the egg yolks well beaten and mixed with the
milk. Mix well and fold the whites of the eggs beaten stiff. Line
individual tins with pastry and fill three-fourths full with the
mixture. Bake in a moderate oven for thirty minutes.

Secret Recipes

Pickles Recipes

TOMATO CHOW-CHOW. MRS. A. H. KLING.

One-half peck green tomatoes, two large heads of cabbage, fifteen

onions, twenty-five ripe cucumbers, one pint of grated horseradish,

one-half pound of white mustard seed, one ounce of celery seed,

one-half teacup each of ground pepper, turmeric, and cinnamon. Cut

tomatoes, cabbage, onions, and cucumbers in small pieces, and salt

over night. In the morning, drain off the brine; put on vinegar and

water, half and half; let stand twenty-four hours; drain again; put in

the spices. Boil two gallons of vinegar with three pounds of brown

sugar; pour over while hot; do this three mornings; then add one-half

pound of mustard; stir in when nearly cold.



Rex Allen
Bread Recipes

Recipes Tried and True

TO BOIL MEATS.

For all meats allow from fifteen to twenty minutes for each pound.

Skim well. All fresh meats are to be put into boiling water to cook;

salt meats into cold water. Keep the water constantly boiling,

oth