Baking Recipes

Cake Recipes

FIG CAKE. MRS. C. C. CAMPBELL.

Whites of six eggs, two cups white sugar, one cup butter, one cup

sweet milk, two teaspoonfuls baking powder, three scant cups flour.

FILLING.--One pound cut figs, one pint cream, whipped and sweetened.

Put a layer of fig; then one of cream.



Famous Quotes

Pie and Pastry Recipes

LEMON PIE

This is an old fashion pie, because it is baked between two
crusts, yet many have called it the best of all kinds. Grate the yellow
rind of two lemons, take off all the white skin and chop the remainder
very fine, discarding all the seeds. Add two cups of sugar and two
beaten eggs. Mix well and pour into a paste lined plate cover, and bake
thirty minutes.

Famous Quotes

Salad Recipes

ASPARAGUS SALAD

Cook the asparagus in salted water, drain and chill.
Serve with French dressing or sprinkle lightly with a little oil
dressing; let stand a half hour and serve with mayonnaise or boiled
dressing as any one of the three distinct kinds is appropriate with this
salad.

Spring Chicken Recipes

Famous Recipes

Pudding Recipes

TAPIOCA PUDDING, WITH APPLES. MRS. DR. FISHER.

Soak one teacup of tapioca and one teaspoon of salt in one and

one-half pints of cold water for five hours; keep in a warm place but

do not cook. Two hours before dinner, pare and core six large apples;

place them in a pudding dish; fill the cavities made by removing cores

with sugar and a little grated nutmeg, or lemon peel; add a cup of

water, and bake one hour, turning the apples to prevent them drying.

When quite soft, turn over them the tapioca. Bake one hour longer.

Serve with hard sauce of butter and sugar.



Diabetic Recipes

Famous Recipes

Pie Recipes

CREAM PIE. MRS. A. C. AULT.

One cup of milk, one-half cup of sugar, one tablespoonful of corn

starch, yolks of two eggs. Cook milk, sugar, and eggs together; then

stir in the corn starch, and put into baked crust.

MERINGUE.--Whites of two eggs, well beaten with two tablespoonfuls of

sugar. Spread on the pie and bake a light brown.



Diabetic Beef Recipes

Recipes Tried and True

Seafood Recipes

BROILED OYSTERS.

Place good-sized oysters on pie plates; sprinkle well with flour,

small lumps of butter, pepper and salt. Cover with strained liquor

and a little cold water. Set in a warm oven fifteen or twenty

minutes. Nice to serve with turkey.



Cabbage Soup

Drink Recipes

Drink Recipes

COOLING DRINK FOR INVALIDS. MRS. RETTA LUCAS.

Two teaspoonfuls arrow root wet with a little cold water, three

tablespoonfuls white sugar, juice of half a lemon, and a small piece

of rind; stir quickly while you fill a quart pitcher with boiling

water. This is a cooling and nutritious drink for the sick.

Drink Recipes



Diabetic Beef Recipes

Recipes Tried and True

Fowl and Game Recipes

CHICKEN ON BISCUIT. MRS. H. T. VAN FLEET.

Have prepared for cooking a nice fat fowl about a year old; season

with pepper and salt, and boil two hours, or until very tender. When

done there should be a quart of broth. If there is not that quantity,

boiling water should be added. Beat together very smoothly two

heaping tablespoonfuls of flour with the yolk of one egg and one-third

pint of cold water; add this to broth, stirring briskly all the time;

add one tablespoonful of butter. Have ready a pan of hot biscuit;

break them open and lay halves on platter, crust down; pour chicken

and gravy over biscuit, and serve immediately .

Chicken Recipes Chicken Recipes Turkey Recipes



Diabetic Recipes

Jewish Recipes - Paste - Pastry Recipes - Recipes for Pastries

MINCE PIES.

Jewish Recipes

Grease and line tin patty-pans with a fine puff paste rolled out thin;
fill them with mince-meat, cover them with another piece of paste,
moisten the edges, close them carefully, cut them evenly round, and
bake them about half an hour in a well-heated oven.

Jewish Recipes



Recipes for Diabetics

Baking Recipes

Cake Recipes

HICKORY NUT CAKE. MRS. C. C. CAMPBELL.

One and one-half cups sugar, one-half cup butter, three-fourths cup

sweet milk, three cups flour, two teaspoonfuls baking powder, two

eggs, one cup hickory nut meats.



Baked Chicken Recipes

Cookie Recipes

Cookie Recipes

COCOANUT COOKIES. MRS. A. A. LUCAS.

Two cups sugar, one cup butter, one-half cup sour cream, one-fourth

teaspoon soda, two eggs; mix as soft as you can; roll thin, and bake

quick. Make an icing of whites of four eggs, one pound of sugar, and

as much grated or desiccated cocoanut as you can stir in. Spread on

cookies after they are baked.



Diabetic Beef Recipes

Recipes Tried and True

Fowl and Game Recipes

PLAIN STUFFING.

Take stale bread; cut off the crust; rub very fine, and pour over it

as much melted butter as will make it crumble in your hand. Salt and

pepper to taste. To this you can add one good-sized onion (chopped

fine), a cup of raisins, or a little sage.



Crockpot Beef Stew

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



Recipes for Diabetics

FILLING FOR CAKES Recipes - Recipes for CAKE FILLINGS

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

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Vegetable Recipes - Recipes for Vegetables

VEGETABLE MARROW

1 Marrow—3d.

1/2 pint White Sauce

Salt—2d.

Total Cost—5d.

Time—15 Minutes

Peel the marrow, take out the seeds, and cut it into small pieces; put into boiling water nicely seasoned with salt, and boil gently for about fifteen minutes. Take up with a slice and strain in a colander, place in a hot dish, and pour over the sauce.

Chicken Recipes

BEEF, VEAL AND PORK Recipes

HARICOT OF MUTTON

To make a la bourgeoise, cut a shoulder of mutton
in pieces about the width of two fingers. Mix a little butter with a
tablespoonful of flour and place over a slow fire, stirring until the
color of cinnamon. Put in the pieces of meat, giving them two or three
turns over the fire, then add some stock, if you have it, or about half
pint of hot water, which must be stirred in a little at a time. Season
with salt, pepper, parsley, green onions, bay leaf, thyme, garlic,
cloves, and basil. Set the whole over a slow fire and when half done
skim off as much fat as possible. Have ready some turnips, cut in
pieces, and stew with the meat. When done take out the herbs and skim
off what fat remains, reducing the stock if too thin.

Cabbage Soup Recipes

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.

Asian Grilled Chicken

Recipes Tried and True

Fowl and Game Recipes

ACCOMPANIMENTS FOR FOWLS.

With boiled fowls, bread sauce, onion sauce, lemon sauce, cranberry

sauce, jellies, and cream sauce.

With roast turkey, cranberry sauce, currant jelly.

With boiled turkey, oyster sauce.

With wild ducks, cucumber sauce, currant jelly, or cranberry sauce.

With roast goose or venison, grape jelly, or cranberry sauce.

Chicken Recipes Chicken Recipes Turkey Recipes



Sayings

Basic Guide to Chicken Soup

Older, larger birds, such as the 5-7 pound roasters, make the best soups. An older bird will have developed more of the rich, intense chickeny flavor than the younger, milder-flavored broilers or Cornish hens. I've made soup from broilers and while it wasn't bad, it wasn't as good as it could be.

_Use roaster parts if you want to save time. They cook faster and are excellent when you need only a small amount of broth. The richest flavor, by the way, comes from the muscles that are exercised most, which happen to be the dark meat muscles. All parts will make satisfactory soup, but the legs, thighs and necks provide the fullest flavor.

_For clear, golden broth, do not add liver. It turns stock cloudy. And avoid a greenish cast by using only parsley stems and the white parts of leeks or scallions.

_As the stock cooks down, foam will float to the top. Skim it off, or strain it out through double cheesecloth when the stock is complete. Tie herbs and greens in cheesecloth as a "bouquet garni," so you won't inadvertently remove them during the skimming.

_Always simmer stock over low to medium heat. It's not a good idea to boil the stock for the same reason it's not a good idea to boil coffee; too much of the flavor would boil away into the air. _Leftover vegetables and those past their prime are good pureed in cream soups. When thickening such recipes with egg, prevent curdling by stirring a cup of hot soup first into egg, then back into soup. Also, be careful to keep the soup from boiling once you've added the egg.

_Most soups develop better flavor if you'll store them, covered, in the refrigerator for a day or two. To seal in the flavor while you're storing the soup, don't remove the fat that's on top. When you're ready to serve the soup you can lift the congealed fat off as a sheet. To remove the last particles of fat, place unscented paper towel on the surface. Draw towel to one side and remove.

_When freezing stock, allow 1/2- to 1-inch head room in containers so soup can expand. Freeze some in quart-sized or larger containers for use in soups. Ladle the rest into ice cube trays or muffin cups for adding to vegetables, sauces, or gravies. Freeze and then transfer frozen stock cubes to a plastic bag or freezer container and keep frozen until ready to use.

_Soup may be stored in the refrigerator two or three days or frozen for three to four months. When reheating, make sure to bring the broth to a boil. Soups enriched with eggs are, unfortunately, not good candidates for reheating; they're apt to curdle.

Chicken Recipes - The Perdue Chicken Cookbook

Copyright (C) by Mitzi Perdue - Used with Permission

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Chicken Recipes

Diabetic Beef Recipes

Condiments Recipes

ORANGE MARMALADE. MRS. DR. TRUE.

To eighteen ripe oranges, use six pounds best white sugar. Grate the

peel from four oranges; reserve for marmalade. (The rinds of the

remainder will not be used). Pare the fruit, removing the white skin

as well as the yellow; slice the oranges; remove all seeds. Put the

fruit and grated peel into a preserving kettle; boil until reduced to

a smooth mass; rub quickly through a colander; stir in the sugar;

return to the stove; boil fast, stirring constantly, one-half hour, or

until thick. Put in glasses, or jars; cover closely when cold.



Diabetic Beef Recipes

Dessert Recipes - CAKE RECIPES CRULLERS AND ECLAIRS

ICE CREAM CAKE
Cream three-quarters cup of butter with two cups of
fine granulated sugar.
Add one cup of milk with two cups of flour and
three-quarters cup of cornstarch sifted twice with five level teaspoons
of baking powder.
Fold in slowly the whites of seven eggs and bake in
layers.


Diabetic Recipes

Soup Recipes

~CHICKEN GUMBO, CREOLE STYLE

For about twelve or fifteen, one young
hen chicken, half pound ham, quart fresh okra, three large tomatoes, two
onions, one kernel garlic, one small red pepper, two tablespoons flour,
three quarts boiling water, half pound butter, one bay leaf, pinch salt
and cayenne pepper. To mix, mince your ham, put in the bottom of an
iron kettle if preferred with the above ingredients except the chicken.
Clean and cut your chicken up and put in separate saucepan with about a
quart or more of water and teaspoonful of salt; set to the side of the
fire for about an hour; skim when necessary. When the chicken is
thoroughly done strip the meat from the bone and mix both together; just
before serving add a quart of shrimps.

Best Blogs of 2008

Chapter Four Chicken For Children

This chapter is going to be about cooking for and by kids, but I got the idea for it when I was thinking about something entirely different. I was idly wondering, "When is Frank the absolute happiest and most content?" Part of me instantly wanted to answer, "When working, of course." I believe that for him business is pleasure. If it's a busy time, he'll happily get along for weeks at a time on four hours sleep and work the rest except for meals. When it gets really busy, I've seen him get by on two hours$and still relish the work.

But there are certainly other things he enjoys. He's an avid baseball fan and the best Father's Day gift I think he ever got was tickets to go to one of the Oriole games with his son Jim and grandson Ryan. He also loves dancing (his nickname years ago used to be "twinkle toes").

Still, I think the time that he looks the most relaxed and content and generally pleased with life is when the four children and twelve grandchildren are here. They're scattered from Maine to Virginia, so we don't get them often, but when we do, it's an occasion. And it's one when I want to have food that I can count on the kids' liking.

Here are some of the principles of cooking for young children that I've learned from the Perdue home economists and from Cooperative Extension. I'm guessing that if you have kids, you know their preferences pretty well, but if you're entertaining other kids, these tips may come in handy.

_Finger foods such as chicken nuggets are always a hit. I keep a carton or two on hand for a never-fail snack food for kids$or grown-ups.

_Young children often prefer uncomplicated tastes. While some may go for elaborate sauces, it's safest to cook chicken by quickly sauteing it in your frying pan, and then have any of the grown-up's sauces available for the kids to use as an optional dip.

_Avoid highly seasoned foods for kids unless you know they're used to them.

_Frequently young children like uniform textures. Casseroles with hard and soft textures would be riskier than, say, a straightforward boned chicken breast.

_Pieces cut from a cooked Cornish hen can be a real treat for a small child. He or she eats the child-size portion, breast or leg, while the grown-ups eat regular size broiler breast or drumsticks.

_My friends in Cooperative Extension tell me that the latest scientific research suggests thinking of a balanced diet in terms of several days rather than just a rigid 24-hour period. That means that if one of the kids in your care goes on a chicken-eating jag or a peanut butter jag or a not-eating jag, don't worry; it's ok as long as in the course of several days he or she is

getting a balanced diet. Knowing this can make meal time a lot more relaxed.

Cooking with school age kids can be a lot of fun, as long as it's presented as a treat instead of a chore. You might, for a start, get them involved in planning the week's menu. I know some families who allow each child to pick the main dish for one meal a week. Older children actually get to cook their choice. My daughter-in-law, Jan Perdue, suggests getting kids to pick out meals with an ethnic or international theme so that mealtime is a time to explore other cultures as well as a time to eat.

Many of the recipes in this chapter are not only popular with kids, they're designed to be easy and fun for them to make. When your kids are trying these recipes, how about teaching them some of the food preparation tips that will be useful to them for the rest of their lives?

When I'm cooking with kids, my first concern is food safety. I explain to them that in most cases food-borne illnesses don't make you violently sick (although they can); the usual episode is more likely to be simple queasiness or a headache or feeling under the weather and not knowing quite why. To avoid these nuisance illnesses as well as the possibility of more serious ones, the number one rule is:

_Wash your hands and all utensils before and after touching any raw meat.

Here are some other food preparation tips that kids should k

MMA Videos

Mint Julep

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

Rice Recipes

Vegetable Recipes

POTATOES AND ONIONS SAUTED

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

Casserole Recipes

Jewish Recipes - Beef Recipes - Recipes for Beef

TO WARM COLD ROAST BEEF WHEN NOT SUFFICIENTLY DONE.

Jewish Recipes

Cut it in slices, also slice some beetroot or cucumber and put them
in a saucepan with a little gravy which need not be strong, two
table-spoonsful of vinegar, one of oil, pepper, salt, a little chopped
lettuce and a few peas, simmer till the vegetables and meat are
sufficiently dressed.

Jewish Recipes



Beef Recipes

Soup Recipes - Recipes for Soups

ONION SOUP

4 Onions—1d.

1 oz. Butter—1d.

1 1/2 oz. Flour

1 gill of Milk

2 quarts of Stock

Salt and Pepper—1d.

Total Cost—3d.

Time—One Hour.

Peel and slice up the onions and fry them in the butter till they are a good brown colour. Sprinkle over the flour and brown that too. Pour on the boiling stock and boil steadily till the onions are very soft, then rub through a sieve. If there is any fat on it remove it carefully, pour back into the saucepan, add the milk, pepper, and salt, and boil up.

Just before serving put in a few drops of lemon juice. Send fried bread to table with it.



Thanksgiving Recipes

Vegetable Recipes

BREADED POTATO BALLS

Pare, boil and mash potatoes and whip into three
cups of potato three level tablespoons of butter, two tablespoons of hot
milk, salt and pepper to taste; also two teaspoons of onion juice and
two level tablespoons of chopped parsley, one-quarter cup of grated mild
cheese and two well-beaten eggs. Beat well and set aside to cool. Mold
into small balls, roll each in beaten egg, in fine stale breadcrumbs,
and then fry in deep hot fat.

Diabetic Recipes

Soup Recipes - Recipes for Soups

VEGETABLE MARROW AND TOMATO SOUP

1 doz. Tomatoes—3d.

1 Vegetable Marrow—2d.

9 Onions

1 oz. Butter

2 doz. Peppercorns

1 teaspoonful Sugar

3 pints Stock

Salt—2d.

Total Cost—7d.

Time—One Hour.

Peel the vegetable marrow, slice it up, and take out the seeds; slice up the tomatoes and put them, with the marrow, into the saucepan with the butter, sugar, salt, and peppercorns; sweat them for five minutes. Pour over the boiling water or stock, and simmer for one hour. Rub through a sieve and return to the saucepan. Add more salt, if necessary, bring it to the boil, pour into a tureen, and serve.



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Dessert Recipes

Vegetable Recipes - Recipes for Vegetables

SAVOURY EGGS.

Jewish Recipes

Boil some eggs hard, put them into cold water, cut them into halves,
take out the yolks, beat them up in a mortar with grated hung beef,
fill the halves with this mixture, fry lightly, and serve with brown
gravy.

Jewish Recipes



Chili Recipes
Chili Recipes

SWEET AND SOUR DRUMSTICKS

Chicken drumsticks are wonderfully tasty to eat by hand at all outdoor functions. And as a matter of fact, if you've ever wondered about the etiquette of eating chicken with your fingers, Frank says, "When in doubt, do!"

3/4 cup apricot pre

Serves

3/4 cup chili sauce

1/3 cup brown sugar

1/4 cup red wine vinegar

2 tablespoons vegetable oil

2 tablespoons grated onion

1 tablespoon fresh grated orange rind

2 tablespoons fresh orange juice

12 chicken drumsticks

In a large measuring cup combine all ingredients except for chicken. Reserve half of sauce to serve with cooked chicken. Brush remaining sauce over legs and grill 5 to 6 inches above medium-hot coals for 25 to 30 minutes until cooked through. Turn and baste with sauce 2 to 3 times. Transfer to serving dish and serve with remaining sauce.

Chicken Recipes - The Perdue Chicken Cookbook

Copyright (C) by Mitzi Perdue - Used with Permission

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Chicken Recipes

Apple Recipes

COPPA DA FESTA CRISTOFORO COLOMBO

Serves 8

Amarettini (small almond-flavored biscuits) or large Amaretti, crushed

1 pint each strawberry, vanilla and pistachio ice cream

Amaretto liqueur (optional)

Colored candy sprinkles or nonpareils

16 cocktail toothpick flags of Italy and USA (8 each)

For each serving: In bottom of large, stemmed glass, place 1 teaspoon Amarettini biscuit. Alternately scoop strawberry, vanilla and pistachio ice cream on top, sprinkling about 1 teaspoon Amarettini between each scoop. Pour a little Amaretto or other liqueur on ice cream, if desired. Top with sprinkles and insert a flag of Italy and USA. Repeat with remaining ingredients. Serve immediately or place coppas in freezer until ready to serve.

PHOTO: Chicken Kebabs are tailgate party heroes

PHOTO: Thanksgiving Roaster Nested in Sage Dressing takes an...

Chicken Recipes - The Perdue Chicken Cookbook

Copyright (C) by Mitzi Perdue - Used with Permission

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Chicken Recipes

Beef Back Ribs

QUICK CHICKEN TETRAZZINI

Serves 2-3

This is even better after standing to let the flavors blend. Green beans and broiled tomato go nicely with this. If you have time, use a good homemade white sauce made with chicken broth and mushrooms instead of the cream of mushroom soup.

1 cup cooked, diced chicken

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

1/2 cup cooked spaghetti (1/4 cup uncooked yields 1/2 cup cooked)

2 tablespoons dry sherry

1/3 cup grated Parmesan cheese

Salt and ground pepper to taste (you may not want any since the soup is fairly salty)

Preheat oven to 375oF. In a baking dish combine all ingredients and bake for about 30 minutes until hot and lightly browned.

SALADS

Chicken Recipes - The Perdue Chicken Cookbook

Copyright (C) by Mitzi Perdue - Used with Permission

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Chicken Recipes

Fund Raising

Lenten Recipes

~TRUFFLES FOR GARNISH

Choose large round truffles, wash them
thoroughly and peel them, and put the required number into a saucepan,
pour over them enough chicken broth or champagne to nearly cover them,
add an onion stuck with three or four cloves, a clove of garlic, a bunch
of sweet herbs, and a little of the skimmings of the chicken broth or
fat. Place the pan on the fire and boil for fifteen minutes with the lid
on, then remove from the fire, and let the truffles cool in their
liquor. Remove them, drain, and they are ready for use. Another way to
fix them is to boil them ten minutes and cut them into various shapes.
The trimmings from them as well as the liquor may be used in making
sauce.

Donna Tucker

Chicken and Chicken Dressing Recipes

CHICKEN CROQUETTES

Take two chickens weighing about two pounds each,
put them into a saucepan with water to cover, add two onions and
carrots, a small bunch of parsley and thyme, a few cloves and half a
grated nutmeg, and boil until birds are tender; then remove the skin,
gristle and sinews and chop the meat as fine as possible. Put into a
saucepan one pound of butter and two tablespoonfuls of flour, stir over
the fire for a few minutes and add half a pint of the liquor the
chickens were cooked in and one pint of rich cream, and boil for eight
or ten minutes, stirring continually. Remove the pan from the fire,
season with salt, pepper, grated nutmeg and a little powdered sweet
marjoram, add the chopped meat and stir well. Then stir in rapidly the
yolks of four eggs, place the saucepan on the fire for a minute,
stirring well, turn the mass onto a dish, spread it out and let it get
cold. Cover the hands with flour and form the preparation into shapes,
dip them into gg 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.

Recipes

Jewish Recipes - Paste - Pastry Recipes - Recipes for Pastries

VOL AU VENT.

Jewish Recipes

This requires the greatest lightness in the pastry, as all depends
upon its rising when baked; it should be rolled out about an inch and
a half in thickness, cut it with a fluted tin of the size of the dish
in which it is to be served. Also cut a smaller piece, which must be
rolled out considerably thinner than an inch, to serve as a lid for
the other part; bake both pieces, and when done, scoop out the
crumb of the largest, and fill it with a white fricassee of chicken,
sweetbread, or whatever may be selected; the sauce should be well
thickened, or it would soften, and run through the crust.

Jewish Recipes



Italian Food

Dessert Recipes

FRUIT RECIPE FOR HOT WEATHER.

Remove the rind of two lemons, and cut the lemons in small pieces; add

two cups of sugar, one pint of boiling water, three tablespoons of

corn starch; mix with a little milk; put them all together, and boil

slowly for five minutes. Cut into small bits four oranges; put in a

deep dish, ready for the table, and sprinkle over them a little fine

sugar; pour the lemon compound over them. When cold, whip whites of

two eggs; add a very little sugar. Flavor with lemon extract. Put in

ice box to cool.



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Soup Recipes

TOMATO SOUP

Into a saucepan put one quart can of tomatoes and two
cups of broth from soup bones. To make this cover the bones and meat
with cold water and simmer slowly for several hours. Add to tomato and
stock a bit of bay leaf, one stalk celery cut in pieces, six
peppercorns, a level teaspoon of salt and a rounding teaspoon of sugar.
Cook slowly until tomato is soft. Meanwhile put a rounding tablespoon of
butter in a small saucepan and when melted and hot turn in a
medium-sized onion cut fine. When this has cooked slowly until yellow,
but not browned, add enough of the tomato to dilute it, then turn all
back into the larger saucepan. Mix and press through a strainer to take
out the seeds and bits of vegetables, reheat, and serve with small
croutons.

Italian Food

Fish Recipes - Recipes For Fish

BAKED BREAM AND EGG SAUCE

1 Bream—6d.

1/2 pint White Sauce—2 1/2d.

1 Egg—1d.

Parsley, Lemon Juice—1/2d.

Total Cost—10d.

Time—20 minutes

Wash the bream, rub some dripping on to a baking sheet, lay on it the fish, squeeze over a few drops of lemon juice; cover with a piece of paper well rubbed with dripping, and bake in a moderate oven for about twenty minutes or longer, if the fish is large. Remove the skin and fins, and put them on the dish; pour over the white sauce, which should be just thick enough to coat the fish. Chop the parsley finely, and boil the egg hard, cut it in half, and either chop the yolk or rub it through a sieve, and chop the white. Arrange these in alternate rows all over the fish, and garnish with a few lemon slices.

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Baking Recipes

Cake Recipes

PLAIN FRUIT CAKE. MRS. R. H. JOHNSON.

One cup sugar, one-half cup butter, three cups flour, one cup water,

two eggs, one teaspoonful baking powder, one pound seeded and chopped

raisins; nutmeg, cinnamon, and citron to taste.



Italian Recipes

Cooking Meats - Beef - Pork and Other Meats

BREAKFAST DISH OF BEEF

Slices of Cold Roast Beef (underdone)—4d.

1/2 gill Melted Butter Sauce—1/2d.

1/2 gill Gravy or Water

Salt and Pepper

1 tablespoonful Walnut Ketchup or Vinegar—1/2d.

1 tablespoonful Red Currant Jelly—1d.

Total Cost—6d.

Time—Half an Hour

Cut some thin slices of beef and lay them in a saucepan or basin, mix the melted butter sauce, gravy, jelly, and ketchup together, and pour over them. Cover down closely and stand the saucepan in a larger one, half full of boiling water, and steam for half an hour. Put the meat into a dish and pour the sauce over it.

Italian Recipes

Vegetable Recipes

POTATO MOLD

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

Italian Rice

Cooking Meats - Beef - Mutton Pork and Other Meat

MUTTON OR HAM BONE AND POTATOES

1 Bone of Mutton or Ham

1 Onion

1 oz. Butter

1 oz. Flour

1/2 pint Water or Stock—1 1/2d.

1 lb. Potatoes—1d.

Total Cost—21/2 d.

Time—One Hour.

Put the butter into a saucepan, and when it is hot put in the flour; mix together smoothly, pour in the water of stock, and stir until it boils. Joint up a mutton or ham bone and lay it in; if it is mutton, add a little salt. Bring it to the boil, put in the onion whole stuck with two cloves, and simmer for half an hour or longer; then peel the potatoes, cut them in half and put them in, and cook until they are soft. Take out the bones and place on a dish, put the potatoes round, and pour the sauce over. This is a very homely dish, but a very savoury and economical one. A little meat goes a long way, and it is nourishing, too, as all the goodness of the bone and potatoes is in the stew.

Easter Recipe Carnival

Candy Recipes - Chocolate Recipes

CHOCOLATE PEANUT CLUSTERS

Shell a quart of freshly-roasted peanuts and remove the skins. Drop the
peanuts, one by one, into the center of a dish of "Dot" Chocolate made
ready for use; lift out onto oil cloth with a dipping fork (a wire fork
comes for the purpose, but a silver oyster fork answers nicely) to make
groups of three nuts,--two below, side by side, and one above and
between the others.



Recipes

Condiments Recipes

PEAR MARMALADE. MRS. E. SEFFNER.

EXCELLENT FOR TARTS.--Pare and core, then boil the pears to a pulp.

Take half their weight of sugar; put it into the kettle with a little

water; boil until like taffy; skim while boiling; add the pulp of the

pears, about four drops of essence of cloves; boil up once or twice.



Recipes

Pear Recipes - Dessert Recipes - Pears

BAKED PEARS.

Jewish Recipes

Peel them and stick a couple of cloves in each pear, place them in a
deep dish, with half a pound of brown sugar and a little water, let
them bake till quite tender.

Jewish Recipes



Famous Recipes

Mutton Recipes - Recipes for Mutton

A HARRICOT.

Jewish Recipes

Cut off the best end of a neck of mutton into chops, flour and partly
fry them, then lay them in a stewpan with carrots, sliced turnips cut
in small round balls, some button onions, and cover with water; skim
frequently, season with pepper and salt to taste, color the gravy with
a little browning and a spoonful of mushroom powder.

Jewish Recipes



Recipes

Soup Recipes - Soups - STOCK OR CONSOMME

GIBLET SOUP.

Jewish Recipes

Add to a fine strong well-seasoned beef stock, of about three quarts,
two sets of giblets, which should be previously stewed separately in
one quart of water (the gizzards require scalding for some time before
they are put in with the rest); white pepper, salt, and the rind of
lemon should season them; when they are tender, add them with their
gravy to the stock, and boil for about ten minutes together, then stir
in a glass of white wine, a table spoonful of mushroom ketchup, and
the juice of half a lemon; it will require to be thickened with a
little flour browned; the giblets are served in the soup.

Jewish Recipes



Recipes

Chocolate Recipes Cocoa Recipes Candy Recipes

CHOCOLATE CHARLOTTE

Soak a quarter of a package of gelatine in one-third of a cupful of cold
water for two hours. Whip one pint of cream to a froth, and put it in a
bowl, which should be placed in a pan of ice-water. Put half an ounce of
shaved chocolate in a small pan with two tablespoonfuls of sugar and one
of boiling water, and stir over the hot fire until smooth and glossy.
Add to this a gill of hot milk and the soaked gelatine, and stir until
the gelatine is dissolved. Sprinkle a generous half cupful of powdered
sugar over the cream. Now add the chocolate and gelatine mixture, and
stir gently until it begins to thicken. Line a quart charlotte-mould
with lady fingers, and when the cream is so thick that it will just
pour, turn it gently into the mould. Place the charlotte in a cold
place for an hour or more, and, at serving time, turn out on a flat
dish.



Famous Recipes

Chicken and Chicken Dressing Recipes

CHICKEN A LA TARTARE

Have a chicken dressed and split down the back;
it should not weigh over two and a half pounds. Put one quarter cup of
butter in a frying pan with a teaspoon of finely minced parsley, half a
teaspoon of salt and a little pepper. Brown each half of the chicken in
the butter and on both sides. Take up the chicken, brush the inside over
with an egg beaten with one tablespoon of cold water, lay in a dripping
pan and dust over the egg half a cup of fine bread crumbs mixed with the
same amount of minced cooked ham. Set in a hot oven and finish cooking.
Serve on a hot dish with sauce tartare. The chicken will cook best if
laid in a wire broiler resting on the dripping pan.

Recipes

Bread Recipes

DRY YEAST. MRS. W. H. ECKHART.

A large handful of hops put into one quart of water; cover, and let

boil five minutes; strain over one pint of flour; beat until your arm

aches, and the batter is smooth. When cool, add a cake of good yeast.

When perfectly light, mix stiff with white corn meal, and a little

flour; roll out on the kneading board; cut in cakes, and dry. Turn

them often.



Easter Carnival

Delmonico Raisin Sauce

Brown butter in a skillet and stir in a teaspoonful of flour, forming a
smooth paste. Add one cup of hot soup stock, stirring constantly. While
boiling put into this a handful of raisins, handful of blanched almonds,
pounded, half a lemon, sliced thin, a few cloves, a pinch of cinnamon,
and a little horseradish. Fine for roast beef.

Famous Recipes

Dessert Recipes - CAKES, CRULLERS AND ECLAIRS

BALTIMORE CAKE
For this cake use one cupful butter, two cupfuls
sugar, three and one-half cupfuls flour, one cupful sweet milk, two
teaspoonfuls baking powder, the whites of six eggs and a teaspoonful of
rose water. Cream the butter, add the sugar gradually, beating steadily,
then the milk and flavoring, next the flour sifted with the baking
powder, and lastly the stiffly beaten whites folded in at the last. Bake
in three layer cake tins in an oven hotter than for loaf cake. While
baking prepare the filling. Dissolve three cupfuls sugar in one cupful
boiling water, and cook until it spins a thread. Pour over the stiffly
beaten whites of three eggs, stirring constantly. Add to this icing one
cupful chopped raisins, one cupful chopped nut meats, preferably pecans
or walnuts, and a half dozen figs cut in fine strips. Use this for
filling and also ice the top and sides with it.

Recipes

Dessert Recipes

ORANGE JELLY. MRS. L. D. HAMILTON.

Soak one box gelatine in half pint cold water until soft, add one cup

boiling water, juice of one lemon, one cup sugar, one pint orange

juice; stir until sugar is dissolved; then strain.



Recipes

PASTA PRIMAVERA WITH CHICKEN

Serves 6

Because freshly grated Parmesan cheese has a more intense flavor than pre-grated cheese, you can use less of it, and in the process, you'll be saving on both fat and calories.

When I'm cooking pasta for Frank, I omit both the oil and salt called for in the directions on the pasta package. If we're having guests, though, I use the salt and oil called for in the package directions; people who aren't used to low-fat, low-salt cooking would find it pretty bland otherwise.

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

2 tablespoons vegetable oil, divided

4 scallions, cut in julienne strips (about 1/2 cup)

2 cloves garlic, minced

1 pound asparagus, peeled, cut in 2-inch pieces or julienne zucchini (about 2 cups)

2 carrots, peeled, cut in julienne strips (about 1 cup)

1/2 cup low-sodium chicken broth

1/2 cup dry white wine

1/4 cup minced fresh parsley

1 1/2 teaspoons minced, fresh oregano, or 1/2 teaspoon dried

1/8 teaspoon ground pepper

1/2 pound spaghetti, cooked, drained

1/3 cup freshly grated Parmesan cheese

Slice breast meat into thin strips. In a large skillet, over medium-high heat, heat 1 tablespoon oil. Add scallions and garlic; cook 1 minute, stirring frequently. Add chicken; cook 2 to 3 minutes or until chicken turns white, stirring constantly. Remove chicken and vegetables; set aside. Heat remaining oil in skillet; add asparagus and carrots and cook 2 minutes, stirring frequently. Stir in broth, wine, parsley, oregano and pepper; simmer 1 to 2 minutes or until vegetables are tender crisp.

Place spaghetti on large platter; top with chicken mixture. Sprinkle with cheese. Toss and serve.

Nutritional Figures Per Serving

Calories 417. Protein 48 grams. Carbohydrate 34 grams. Fat 9 grams. Cholesterol 105 mg. Sodium 185 mg.

Chicken Recipes - The Perdue Chicken Cookbook

Copyright (C) by Mitzi Perdue - Used with Permission

Eggscape

Chicken Recipes

Teaching Homonyms

Soup Recipes

~SAGO SOUP

Wash one-half cup sago in warm water, add desired amount of
boiling broth (meat or chicken), a little mace, and cook until the sago
is soft, and serve.

Teaching Homonyms

The Complexion and Cosmetics

A FINE SOAP.

Jewish Recipes

Blanch and beat to a paste two ounces of bitter almonds, with a small
piece of camphor, and one ounce and a half of tincture of Benjamin;
add one pound of curd soap in shavings, and beat and melt well
together, and pour into moulds to get cool; the above is a very fine
soap.

Jewish Recipes



Famous Recipes

Salad Recipes - Recipes for Salads

SARDINE SALAD

1/2 tin Sardines—4d.

2 Eggs—2d.

1 Lettuce—1/2d.

Salad Dressings—4d.

Total Cost—101/2 d.

Split the sardines open and remove the bone. Break some of the lettuce into a bowl, lay on this the sardines. Chop up one of the eggs and sprinkle over them, pour on the dressing. Cover with the rest of the lettuce, and garnish with the other egg cut in slices, and a little watercress or beetroot.

Recipes

Candy Recipes - Chocolate Recipes

MRS. RORER'S CHOCOLATE CAKE

2 ounces of chocolate,
4 eggs,
1/2 a cup of milk,
1 teaspoonful of vanilla,
1/2 a cup of butter,
1-1/2 cups of sugar,
1 heaping teaspoonful of baking powder,
1-3/4 cups of flour.

Dissolve the chocolate in five tablespoonfuls of boiling water. Beat the
butter to a cream, add the yolks, beat again, then the milk, then the
melted chocolate and flour. Give the whole a vigorous beating. Now beat
the whites of the eggs to a stiff froth, and stir them carefully into
the mixture; add the vanilla and baking powder. Mix quickly and lightly,
turn into well-greased cake pan and bake in a moderate oven forty-five
minutes.--_From Mrs. Rorer's Cook Book._



Quotes

Free Recipes

Salad Recipes

POTATO SALAD. MRS. DELL W. DE WOLFE.

One gallon cold and thinly sliced good potatoes, six small onions,

sliced thin. Sprinkle very freely with salt and pepper.

DRESSING.--Yolks of nine fresh eggs, two teaspoonfuls of ground

mustard, a pinch of cayenne pepper, one cup of sugar, one cup of good

cider vinegar, one-half cup butter. Boil the above mixture, and add

one pint of thick sweet cream when the mixture is almost cold. Two

small cucumbers sliced will greatly improve this salad.



Recipes

Recipes Tried and True

Seafood Recipes

BROILED OYSTERS.

Place good-sized oysters on pie plates; sprinkle well with flour,

small lumps of butter, pepper and salt. Cover with strained liquor

and a little cold water. Set in a warm oven fifteen or twenty

minutes. Nice to serve with turkey.