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Recipes
MRS. FARQUHARSON SMITH.
Everyone should try this receipt; it will surprise many to know how soft
cream could be enveloped in the crust while it is an exceedingly good
dish for a dinner course or for lunch or tea. When the pudding is hard,
it can ...
One cup chopped raisins, one half cup chopped apples, four tablespoons
vinegar, one tablespoon cornstarch, one cup of boiling water, one cup
sugar, pinch of salt, mix together, bake with two crusts.
...
Spice cakes have been enjoyed around the world for centuries, and their origins can be traced back to ancient civilizations. Spices were highly valued and often used in cakes not only for their flavor but also for their medicinal properties. In fact, many...
Three pounds chopped steak, three eggs, one and one-half cup rolled
crackers, lump of butter size of a walnut, salt and pepper to taste,
one-half cup milk. Mix thoroughly, make out in rolls, wrap in cloth, and
bake two hours.
...
Recipe: Cheese Straws
History and Fun Facts:
Cheese straws are a popular snack that originated in the southern United States. They have been enjoyed for generations as a flavorful and easy-to-make treat. These crispy, cheese-filled delights are perfect f...
All little children like this, and it is easily made. To two cups of
molasses, add one cup of sugar, two tablespoons of butter, and boil
until brittle when dropped in cold water. Add then one-fourth
teaspoonful of soda, stir through and pour on butt...
Pilaf, also known as pilau or pilafi, is a flavorful rice dish that is popular in many different cultures around the world. One such variation, Russian-style pilaf, is a beloved dish that has a unique combination of ingredients and flavors. In this recipe...
A Light Fruit Cake, also known as a Christmas Fruit Cake, is a delightful treat that is often enjoyed during the holiday season. It is rich in flavor and packed with a variety of fruits and nuts, making it a perfect dessert to celebrate the festive spirit...
Butter slices of graham bread. Put 4 hard boiled eggs through a sieve,
add salt and a tablespoonful of cream or milk, rub to a paste, spread on
the bread, put two slices together, trim neatly and serve with lettuce
salad.
...
Preserved Peaches Recipe
Preserving peaches is a delightful way to enjoy their sweet and tangy flavor long after the summer harvest is over. It is a time-honored tradition that has been passed down through generations. The process of preserving peaches n...
Wash, pare and boil one dozen small white potatoes, mash while hot and
add to them half a cup of raisins stoned and chopped very fine, twenty
large Queen olives stoned and chopped fine, one tablespoonful of parsley
finely minced, an even teaspoonful...
Put thin slices of hard-boiled eggs between slices of brown bread and
butter; dust the egg slightly with salt and pepper. Trim the edges of
the sandwiches with either cress or lettuce, and cut into triangles or
squares.
...
Take a small pumpkin cut in half, and remove the seeds, scallop the
edge. Put in a baking dish in the oven and bake until tender. When done
take it out and serve at once and help just as it is.
...
Blanch almonds by putting into boiling water for a few minutes. Remove
skins, dry well and brown in heated oil or butter on top of stove or
in oven. Take from fire when very light brown, as they continue to
color after removing from fire. Drain well on br...
Allow eleven ounces of finely ground coffee to each gallon of water. This
will serve twenty five persons with one coffee cup each, and forty persons
with after-dinner cups. The better way to make a large quantity of coffee
without an urn is to purchase a ...
One cup potatoes cold, milk to cover, three tablespoonfuls butter, salt
and pepper to taste, dash of paprika. Cut cold boiled potatoes in dice,
better if boiled the day before. Melt butter in a saucepan, add potatoes
and seasoning, cover and cook a ...
From MRS. LOUISE CAMPBELL, of New Mexico, Alternate Lady Manager.
Four cups graham flour; one tablespoon of sugar; pinch of salt; one
teaspoon of soda, which dissolve in buttermilk; mix with buttermilk
into a stiff batter; put into hot gem irons and bake ...
Yankee Pudding Recipe
Yankee pudding is a delightful and simple dessert that traces its origins back to traditional English puddings. It is a versatile and cost-effective dish that can be enjoyed as a warm or cold dessert. In this recipe, we will explore...
Recipe: Directions for Making Paste
History:
Paste, also known as pastry dough, has been a staple in culinary traditions for centuries. Its origins can be traced back to ancient Egypt, where early versions of pastry were made from a mixture of flour, wat...
Velouté sauce is a classic French mother sauce that forms the base for many other delicious sauces. It has a rich and velvety texture, making it a perfect accompaniment to a wide range of dishes, from vegetables and poultry to meat and fish. In this reci...
Oriental Cabbage is a traditional dish that originated from Eastern cultures, known for its delicious combination of flavors and textures. This recipe combines the freshness of cabbage, the savoriness of round steak, and the aromatic spices commonly found...
Take three quarters of a pint of milk, three tea-spoonfuls of flour, and
three eggs: mix the flour quite smooth with a little of the milk cold;
boil the rest, and pour it to the mixed flour, stirring it well
together. Then well beat the eggs, and po...
With one can of Armour's Veribest Corn Beef Hash mix one cup of boiled
potatoes chopped fine. Season to taste and saute in hot Simon Pure Lard
until brown, and pour over the following sauce: Boil together for ten
minutes one can of Armour's Veribest...
Put one quart of flour into a bowl; add four level teaspoonfuls of
baking powder, a teaspoonful of salt, and sift. Rub in two level
tablespoonfuls of butter and add sufficient milk to make a dough. This
dough must not be soft, but must be sufficient...
Heat a pint of milk just lukewarm--stir into it a tea-cup of lard, (the
lard should be melted.) Stir in flour, till it is a thick batter, then
add a small tea-cup of yeast. Set it in a warm place--when light, work
in two tea-cups and a half of rolle...