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All Recipes Page 804
YELLOW LAYER CAKE. MRS. A. C. AULT.
One and one-half cups sugar, one-half cup butter, one-half cup milk, one and one-half cups flour, one-half cup corn starch, two teaspoonfuls baking powder, three eggs (separate whites). Flavor to taste. ...
YELLOW PLUMS AND RICE
When you have quince preserves by you this is a quickly prepared dish. Make a good custard with a pint of rich milk, four eggs and a little essence of almonds and two ounces of powdered sugar. Put your quince preserve at the bottom of a fireproof circular...
Take two pounds of ribs of beef and one chicken. Place in a large cooking-vessel with plenty of water and add a split carrot and onion, a head of celery, a little parsley root, pepper and salt to taste, and a pinch of saffron. Let the whole simmer for two...
YORK HAM, SWEETBREADS, MADEIRA SAUCE
Wash some raw potatoes, peel them, cut them into very thin round slices. Take a dish which will stand the oven, and be nice enough to go on the table, and put in it a layer of the slices sprinkled with pepper, salt, a little flour, and plenty of grated Gr...
This is to be served with roast beef, and it should be baked in the pan of drippings in which the beef has cooked. Mix a cup of flour with a cup of milk, salt and one egg beaten. Bake quickly and serve at once. ...
From MRS. MATILDA B. CARSE, of Chicago, Lady Manager, In roasting meats of all kinds, the method adopted should be the one that in the most perfect manner preserves the juices inside the meat. To roast beef in the best possible manner, place the clean-c...
Mix into a smooth batter half a pound of flour, four eggs, if intended to be rich, otherwise two, a pint of milk, and a little salt, it should be about an inch thick; it can be made with or without milk by using a greater proportion of eggs, but it is not...
Boil a large chicken in 3 quarts of water; season with salt, sage and pepper; add 1 onion chopped and cook until tender. Remove the chicken and chop it fine; then add to the soup with the yolks of 3 well-beaten eggs; let all get very hot. Sprinkle with ch...
Fry in butter several small tenderloin steaks, with two onions sliced and one cucumber sliced. When well browned add a pint of stock, salt, pepper and cayenne and one teaspoonful of made mustard. Simmer an hour or longer. ...
YORKSHIRE TEA CAKES
3/4 lb. Flour--1 1/2d. 1 Egg--1d. 1 1/2 gills Milk--1d. 1 tablespoonful Yeast 1/2 tablespoonful Sugar--1/2d. 1 oz. Butter--1d. Total Cost--5d. Time--One Hour and a Quarter Rub the butter and flour together, make a well in the centre, sprin...
ZIMMET WAFFLES (AS MADE BY FRAU SCHMIDT)
1/2 pound butter. 1/2 ounce cinnamon. 1/2 pound sugar. 3 eggs. Flour. Work together and form into small balls. Place in hot buttered wafer irons, hold over fire and bake. This is an old German recipe which Frau Schmidt's grandmother used. ...
Heat one teaspoon of oil, add one tablespoon of flour, add slowly one-half cup of vinegar diluted with water; season with salt and sugar. If no other fish can be procured, salt herring may be used. ...
Scald one-half cup of milk and when lukewarm add to one cake of compressed yeast. Add one-fourth cup of sugar, one-fourth cup of melted butter, one-half teaspoon of salt and three eggs unbeaten, one-half teaspoon of powdered anise and enough flour to hand...
Beat the yolks of six eggs with one and one-eighth cups of sugar, add one-half box of zwieback, which has been rolled very fine, add one teaspoon of baking-powder, season with one tablespoon of rum or sherry wine and one-half teaspoon of bitter almond ext...
As an appetizer nothing is better than a cake of unleavened bread rubbed with a raw onion, sprinkled lightly with salt and placed in the oven for a few minutes to dry. Buttered and eaten hot, it adds a relish to breakfast or tea. ...
BAKED CRAB-APPLE PRESERVES
Pig To Barbicue
Sandwiches à La Bernhardt
SOUFFLÉ AU CHOCOLAT
CUCUMBER À LA LAEKEN
BOEUF À LA FLAMANDE
Chicken And Lettuce à La Kendall