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.

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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.

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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.

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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.



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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.

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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.



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Jewish Recipes - Preserve Recipes - Recipes for Preserves

PRESERVED APRICOTS.

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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.

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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.

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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.

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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

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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

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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.

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