Recipes Tried and True

Fowl and Game Recipes

CHESTNUT DRESSING. MRS. W. H. ECKHART.

Boil the chestnuts and shell them; blanch them, and boil until soft;

mix with bread crumbs and sweet cream; salt and pepper; one cup

raisins. Excellent dressing for turkey.

Smarter 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

Famous Recipes

Dessert Recipes and Sweets

LEMON BISCUITS

1/2 lb. Flour

3 oz. Dripping—1d.

1 teaspoonful Baking Powder

3 oz. Sugar—1d.

1 Lemon—1d.

1 Egg—1d.

Total Cost—4d.

Time—10 Minutes.

Rub the dripping into the flour, stir in the sugar and baking powder, and grate over the rind of the lemon. Beat up the egg and strain in the lemon juice; add these to the dry ingredients, mix into a stiff dough, and knead for a few minutes. Roll out, cut into small biscuits, and bake in a quick oven for about ten minutes.

Christmas Recipes

Baking Recipes

Cake Recipes

DELICIOUS CHOCOLATE CAKE. MIRIAM DE WOLFE.

Three-fourths cup butter, two cups sugar, one cup sweet milk, three

scant cups flour, three teaspoonfuls baking powder; lastly, the whites

of five eggs, beaten to a stiff froth. Bake in layers.

ICING.–Boil two cups of sugar to a taffy; add the white of one egg,

beaten to a stiff froth and one ten cent cake of German chocolate,

grated. Beat the icing continually while stirring in the white of egg

and until it is almost cold.

Christmas Recipe

Candy Recipes – Chocolate Recipes

CHOCOLATE DIPPED PEPPERMINTS
(Uncooked Fondant)

Prepare green, white, pink and chocolate colored mints by the first
recipe. After they have dried off a little run a spatula under each and
turn to dry the other side. Coat with Baker’s “Dot” Chocolate.

Recipes for Chicken

Dessert Recipes

CHARLOTTE RUSSE.

A very nice recipe for charlotte russe made with gelatine is as

follows: Use one pint of cream whipped till light, one ounce of

gelatine dissolved in one gal of hot milk, the well beaten whites of

two eggs, one small teacupful of powdered sugar, and any flavoring

preferred. Mix the eggs, sugar and cream together, and then beat in

the dissolved gelatine. The milk should be quite cold before it is

added to the other ingredients. Line a dish with slices of sponge

cake, or with lady fingers, and fill with cream. Set it on ice to

cool.

Christmas Recipe

Cookie Recipes

Cookie Recipes

COCOANUT MACAROONS. MRS. J. C. WALTERS.

Two-thirds cup white sugar, one-half cup water; boil as for candy;

remove from the fire; stir in one-half pound crystallized cocoanut;

then add by degrees the beaten whites of three eggs. Mix thoroughly

with a spoon; drop and spread in small cakes on buttered tins; bake

until slightly browned.

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Condiments Recipes

SPICED GOOSEBERRIES. MRS. C. C. CAMPBELL.

Six quarts berries, nine pounds sugar. Cook one and one-half hours;

then add one pint vinegar, one teaspoonful cloves, one tablespoonful

cinnamon, one tablespoonful allspice.

Famous Recipes

Recipes Tried and True

MENUS.

SUNDAY BREAKFAST (WINTER). MRS. T. H. LINSLEY.

Oat Meal. Boston Brown Bread. Boston Baked Beans. Coffee.

Chicken Recipe

Fish Recipes – Recipes For Fish

SMALL FISH

Any kind of small fish will do for this dish. Wash and dry them; well butter a sheet of stiff writing paper, lay the fish in, sprinkle them with a little very finely chopped onion or shallot, parsley, pepper, and salt. Squeeze over a few drops of lemon juice, and put a few little pieces of butter about them; wrap them up in the paper and bake for twenty minutes. Serve in the paper in which they were cooked.

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