Candy Recipes – Chocolate Recipes

MRS. LINCOLN’S CHOCOLATE CARAMELS

One cup of molasses, half a cup of sugar, one-quarter of a pound of
chocolate cut fine, half a cup of milk, and one heaping tablespoonful of
butter. Boil all together, stirring all the time. When it hardens in
cold water, pour it into shallow pans, and as it cools cut in small
squares.–_From Mrs. Lincoln’s Boston Cook Book._

cauliflower soup recipes

Recipes

SCRAMBLED EGGS WITH PEPPERS

Scrambled eggs on toast with chopped
sweet green peppers make an excellent breakfast dish. Toast four slices
of bread, butter, and put where the platter on which they are arranged
will keep hot. Put a tablespoonful of butter in a hot frying-pan, as
soon as it bubbles turn in half a dozen eggs which have been broken into
a bowl, and mix with half a dozen tablespoonfuls of water. As the whites
begin to set, whip together quickly with a silver knife. Sprinkle over
the top two finely cut peppers from which the seeds have been removed,
stir through the eggs, let the whole cook a half minute, then pour over
the slices of toast, garnish with sprigs of parsley, and serve at once.

Cypher Pundit

Famous Recipes

Pie Recipes

LEMON PIE. MRS. H. A. MARTIN.

One lemon, the yolks of two eggs, one heaping cup of sugar, butter the

size of a walnut, three cups of water. Grate the rind of the lemon,

and squeeze out the pulp and juice; add the other ingredients; put in

a stew pan, and let come to a boil; then stir in one large

tablespoonful of corn starch, wet with cream. Bake crust first, and

turn in filling. Beat up the whites of two eggs, with a little pulver

ized sugar added, and put over the top. Put in oven, and brown a

little.

Drink Recipes

Poulet a la Napoli

Cut and trim a chicken as for fricassee. Take the wings, drumsticks,
thighs and two pieces of the breast and steep them in cold water half an
hour. Drain and wipe dry and dust over with flour and set aside.

Take the rest of the chicken with the giblets and chop small. With water
let this simmer for two hours, making a strong broth with a little veal
(two ounces or more). Slice an onion into rings which place in the
bottom of a stewpan with an ounce of butter. To this add the meat and
giblets and a pint of white broth. Let all simmer but not boil or let
color. Over this pour common broth until covered and bring slowly to
boiling point. Add a small bouquet of herbs and simmer for an hour, then
strain. Thicken a little and then simmer in this the stalks and peelings
of a quarter of a pound of mushrooms and the chicken that was previously
prepared and dusted with flour. When done strain them and drain the
chicken. Strain the sauce and thicken with flour until it is of the
consistency of a rather thin batter.

Dip the pieces of chicken into the batter until well coated and set
aside until it is cold. Then dip the chicken into well-beaten eggs and
cover with bread crumbs. Let set and then repeat. In hot olive oil fry
the chicken until a golden brown. Serve on a napkin and garnish with
parsley and potatoes Duchesse. Cook the peeled mushrooms in the
remaining sauce before the last thickening, and serve in gravy boat to
pour over the chicken.

Recipes

Soup Recipes – Recipes for Soups

WHITE MACARONI SOUP

1 1/2 oz. Macaroni—1d.

1 pint Milk—2 1/2d.

1 oz. Butter—1d.

3 pints Bone Stock

Vegetables and Flour—1d.

Total Cost—5 1/2 d.

Time—One Hour.

The stock made from veal or mutton bones is the best for this soup, as it must be white. Nothing is nicer than the liquor in which a piece of veal has been stewed. If plenty of vegetables have been boiled in it none need be added when the soup is made. If not, boil an onion or leek, a slice of turnip, and a small piece of celery stalk in the stock for twenty minuets, and strain them out. Put the butter into a stewpan, and when it is melted stir in a tablespoonful of cornflour, pour over the milk and stock, and stir until it boils. Boil the macaroni in salt and water for twenty minutes, strain off the water, and cut it into pieces about 1 inch long; put these into the soup, and simmer for ten minutes. Just before serving, flavour with salt, a dust of white pepper, and a few drops of lemon juice.

chocolate cake recipe