Famous Recipes

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

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

October 27, 2008 Posted by | Appetizer Recipes | Leave a comment

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

October 27, 2008 Posted by | Appetizer Recipes | Leave a comment

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

October 27, 2008 Posted by | Appetizer Recipes | Leave a comment