Dessert Recipes – CAKE RECIPES CRULLERS AND ECLAIRS

SUGAR COOKIES
Beat to a cream one cupful of shortening, half lard and
half butter, one cupful granulated sugar.
Add one cup rich sour cream
and two eggs unbeaten, four cupfuls flour sifted with one teaspoonful
soda and a half teaspoonful baking powder.
Stir just enough to make a
stiff dough, toss on to the lightly floured molding board and knead
another cupful of flour into it.
This mixing gives the cookies a fine
grain.
Flavor with a little nutmeg, roll out, cut into cookies, and
bake.

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Jewish Recipes – Pickle Recipes – Recipes for Pickling

TO PICKLE ONIONS.

Jewish Recipes

Choose all of a size and soak in boiling brine, when cold, drain them
and put them in bottles, and fill up with hot distilled vinegar; if
they are to be _white_, use white wine vinegar; if they are to be
_brown_, use the best distilled vinegar, adding, in both cases, a
little mace, ginger, and whole pepper.

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Recipes

Bread Recipes

BERRY MUFFINS

Mix two cups sifted flour, one-half teaspoon salt and
two rounded teaspoons baking powder. Cream one-quarter cup of butter
with one-half cup sugar, add well beaten yolk of one egg, one cup milk,
the flour mixture and white of egg beaten stiff. Stir in carefully one
heaped cup blueberries which have been picked over, rinsed, dried and
rolled in flour. Bake in muffin pans twenty minutes.

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Lunch Recipes

LUNCHEON SURPRISE

Line buttered muffin cups with hot boiled rice
about half an inch thick. Fill the centers with minced cooked chicken
seasoned with salt and pepper and a little broth or gravy. Cover the
tops with rice and bake in a moderate oven for fifteen minutes. Unmold
on a warm platter and serve with a cream sauce seasoned with celery
salt. If liked, two or three oysters may be added to the filling in each cup.

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Soup Recipes – Recipes for Soups

FISH SOUP

3 pints Fish Stock

1 pint Milk—2 1/2d.

Cornflour—1/2d.

Vegetables—1d.

Fish—6d.

Total Cost—10d.

Time—Half an Hour

Remove all the fat from the fish stock and put it into a saucepan with six white peppercorns, an onion, one slice of turnip, a fagot of herbs, and some carrot. Boil this together for twenty minutes, then strain out the vegetables and pour back into the saucepan. Mix a tablespoonful of cornflour smoothly with the milk and stir it in; continue stirring till it boils. Skin and fillet the fish and cut it into dice, put these pieces of fish into the soup, and simmer for ten minutes. Just before serving add a few drops of lemon juice, and salt to taste. Pour into a tureen and sprinkle a little chopped parsley on top.

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Baking Recipes

Cake Recipes

SPONGE CAKE. MRS. P. O. SHARPLESS.

Four eggs, one and a third cups of sugar, three tablespoonfuls of

water, and two cups of flour, through which has been sifted two small

teaspoonfuls of baking powder. Flavor with lemon extract.

The best cooks buy millinery goods of Jennie Thomas.

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Famous Recipes – Pumpkin Pie

Pumpkin Pie Recipes

PUMPKIN PIES. MRS. E. FAIRFIELD.

One quart of pumpkin, one cup of Orleans molasses, one cup of brown

sugar, one pint of milk, three eggs, one tablespoon each of nutmeg,

ginger, and cinnamon, and one teaspoon of salt. This will make two

large, or three small pies.

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New Orleans Grilled Shrimp

New Orleans Grilled Shrimp

5 cloves garlic, peeled and mashed
1/2 cup olive oil
2 TB coarse ground black pepper
2 tsp. cayenne pepper
1 tsp. sea salt
1 lemon, juiced
1 lime, juiced
1 TB chopped fresh cilantro
5 lb. medium sized shrimp, in shell

In a large bowl, combine the garlic, olive oil, peppers and salt. Cut the lemon in half, squeeze
the juice into the mixture and add the lemon. Cut the lime in half, squeeze the juice into the
mixture and add the lime. Add cilantro. Mix well.

Add the shrimp to this mixture, and toss to cover. Marinate overnight in the refrigerator.

Remove from marinade, grill over high heat and serve, in shell, with lots of finger bowls, paper
towels and containers to catch the shells.

Serves: 6.

Chicken Recipes Carnival of the Recipes

Chicken Recipes Edition of the Carnival of the Recipes

Chicken Recipes Carnival of the Recipes is up at Chicken Recipes

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Red Lobster’s Lobster Fondue

Red Lobster’s Lobster Fondue

1 cup Velveeta cheese, cubed
1 cup Swiss cheese, cubed
1 can Campbell’s condensed cream of shrimp soup, undiluted
1 cup milk
1/2 tsp. cayenne
1/2 tsp. paprika
1 broiled lobster tail OR 1-1/2 cups imitation, chopped

Combine everything but the lobster in a medium sauce pan and cook over low heat
until melted, stirring occasionally.

When melted, stir in the lobster meat. Garnish with diced red pepper, if desired, and
serve with French bread.