Famous Recipes

Famous and not so famous recipes – who are you to decide? Who am I to decide?

Recipes Tried and True

Seafood Recipes

SALMON LOAF. MARGARET LEONARD.

One small can salmon, four eggs beaten light, four tablespoons melted

butter–not hot–one half cup fine bread crumbs. Season with salt,

pepper, and parsley. Chop fish fine, then rub in butter till smooth.

Beat crumbs into egg and season before putting with fish. Butter your

mold and steam one hour.

SAUCE FOR SAME.–One cup of milk, heated to a boil; thicken with one

tablespoon of corn starch and one tablespoon of butter, beaten

together. Put in the liquor from the salmon and one raw egg, beaten

light; add a little pepper. Put the egg in last, and carefully pour

over loaf; Serve hot.

Potato Recipes

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Jewish Recipes – Cake Recipes – Dessert Recipes – Cakes

SPONGE CAKES.

Jewish Recipes

Mix six eggs, half the whites, half a pound of lump sugar, half a
pound of flour, and a quarter of a pint of water, which should be
strongly flavoured by lemon peel having been in it for some hours;
the sugar and water should boil up together, and poured over the eggs
after they have been well whisked, which must be continued while the
liquid is being poured over them, and until they become quite thick
and white, then stir in the flour, which must be warm and dry. Pour
the mixture into a couple of cake tins, and bake in a gentle oven.

Jewish Recipes

Famous Recipes

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Dessert Recipes and Sweets

BANANA SOUFFLE

6 Bananas—2d.

2 oz. Sugar—1/2d.

1/2 pint Milk—1d.

2 Eggs—2d.

Total Cost—51/2 d.

Time—5 Minutes.

Choose ripe bananas, peel and slice them up, and lay them in a glass dish, sprinkle with sugar. Make a custard with the milk and yolks of the eggs by directions for boiled custard, flavour with a pinch of ginger, and pour it over the bananas. Let it stand till quite cold, then whip the whites to a very stiff froth and heap them on top; sprinkle with sugar, and serve.

Italian Recipes

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Jewish Recipes – Sauce Recipes – Sauces

A RICH BROWN GRAVY.

Jewish Recipes

Take a little good beef consomme, or stock, a small piece of smoked
beef, or _chorissa_, a lemon sliced, some chopped shalots, a couple
of onions shred, a bay leaf, two or three cloves, and a little oil;
simmer gently, and add a little minced parsley, and a few chopped
mushrooms: skim and strain.

Jewish Recipes

Italian Food

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Dessert Recipes – CAKE RECIPES CRULLERS AND ECLAIRS

SOUR MILK DOUGHNUTS
Beat two eggs light, add one cup of sugar and
beat, one-half cup of butter and lard mixed, and beat again.
Stir one
level teaspoon of soda into one pint of sour milk, add to the other
ingredients and mix with enough sifted pastry flour to make a dough as
soft as can be rolled.
Take a part at a time, roll half an inch thick,
cut in rings and fry.
Use nutmeg, cinnamon, or any flavoring liked.

These doughnuts are good for the picnic basket or to carry out to the
boys at their camp.

Easter Carnival

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Lunch Recipes

CHEESE CROQUETTES

Cut one pound of American cheese into small dice.
Have ready a cupful of very hot cream sauce, made by blending a
tablespoonful each of flour and butter, and when melted adding a scant
cup of hot milk. Stir until smooth and thickened. Add the cheese to this
sauce, also the yolks of two eggs diluted with a little cream. Stir the
whole and let it remain on the stove a moment until the cheese gets
“steady.” Season with salt, red and white pepper, and just a grating of
nutmeg. Put this mixture on the ice until cold, then form into small
croquettes and roll in fine bread or cracker crumbs. Dip in beaten egg,
then again roll in the crumbs, drop into boiling fat and cook to a
golden brown.

Famous Recipes

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Famous Recipes

Pie Recipes

CHOCOLATE PIE. MRS. ALICE KRANER.

Grate a tablespoonful of Bakers chocolate in a dish; add one

tablespoonful of flour, the yolks of two eggs, and one-half cup sugar;

beat all together; add one pint sweet milk. Bake with lower crust.

Take the whites of eggs for frosting. This will make one large pie.

Recipes

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Recipes Tried and True

SOUP Recipes

CORN SOUP. MRS. G. H. WRIGHT.

Cover a soup bone with water, and boil one hour. Add some cabbage and

onion (cut fine). Boil two hours longer. Add twelve ears of grated

sweet corn. Season to taste.

Recipes

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