Meals

Fowl To Make Tender (Poultry.), (The Lady's Own Cookery Book)
Pour down the throat of the fowl, about an hour before you kill it, a spoonful of vinegar, and let it run about again. When killed, hang it up in the feathers by the legs in a smoky chimney; then pluck and dress it. This method makes fowls very tender.

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Our Grandmother's Syllabub (Beverages), (Favorite Dishes)
From MRS. W. W. KIMBALL, of Chicago, Lady Manager. One tablespoon of sugar; the yolk of one egg beaten with sugar; beat the white separately, stiff; add four spoons of brandy to beaten yolk; put half the white into mixture; half a glass of cream; then put the rest of the white on top.

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Celery A La Versailles (), (Vaughan’s Vegetable Cook Book)
Cleanse two or three heads of well-blanched celery and trim them nicely, leaving on just as much of the stalk as is tender; parboil the vegetable in well-salted water, then rinse in cold water and drain on a sieve. Have about a pint of boiling white stock ready in a saucepan, lay in the celery, with a large onion cut in quarters and a good seasoning o

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Sultana Roll (Frozen Puddings And Desserts), (Ice Creams, Water Ices, Frozen Puddings)
1 dozen nice oranges 1 pound of sugar 1/2 cupful of water 1 teaspoonful of lemon juice Put the sugar and water over the fire to boil, wipe down the sides of the pan, skim the syrup, add the lemon juice, and boil until it spins a thread. Peel the oranges, cut them into halves crosswise, and with a sharp knife remove the cores. Dip one piece

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Oyster Salad (Salads And Sauces), (The Art Of Living In Australia)
Oyster Salad - A Refreshing Delight Recipe History: Oyster salad is a classic dish that has been enjoyed for centuries. Oysters have a long and rich history of being consumed by various cultures around the world. The Romans were known to indulge in oysters, and they were considered a delicacy in ancient Greece. In the 19th century, oysters gained popularity

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Stuffed Flathead (Fish.), (The Art Of Living In Australia)
History of Stuffed Flathead Recipe: The recipe for Stuffed Flathead is a classic seafood dish that has been enjoyed for many generations. Flathead fish, also known as "Platycephalidae," are commonly found in the coastal waters of Australia. This delicious recipe combines the delicate flavor of the fish with a savory stuffing, creating a dish that is both fl

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Ground Rice Pudding (Practical Cookery.), (The Most Valuable And Original Receipts)
Mix a pint and a half of ground rice, smooth, with a quart of milk--stir in a glass of wine, a quarter of a pound of melted butter, a tea-spoonful of salt, and spice to the taste. Beat eight eggs, and stir them in--turn the whole into a buttered pudding dish, and when it has baked a few minutes, add half a pound of raisins, or Zante currants.

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Genoese Sauce For Stewed Fish (Sauces.), (The Lady's Own Cookery Book)
This sauce is made by stewing fish. Make marinade of carrots, parsley roots, onions, mushrooms, a bay-leaf, some thyme, a blade of mace, a few cloves, and some spices: fry the whole white in butter; pour in a pint of white wine, or less, according to the quantity of sauce required; put in the fish, and let it stew thoroughly to make the sauce. Then ta

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Potato Salad, No. 3 (Salads), (The International Jewish Cook Book)
Potato Salad, No. 3 Recipe Potato salad is a classic and beloved dish that has been enjoyed for generations. It is the perfect side dish for barbecues, picnics, and family gatherings. There are numerous variations of potato salad recipes, and one of them is Potato Salad, No. 3. This recipe combines a delicious mix of flavors and textures to create a savory

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Baked Sweetbreads (Sweetbreads), (Ice Creams, Water Ices, Frozen Puddings)
Glaze is absolutely necessary for fine cooking, either for the browning of sweetbreads, birds or chickens. Cover a half box of gelatin with a half cupful of cold water to soak for an hour. Put one quart of good bouillon, chicken or beef, over the fire, and boil it rapidly until reduced to a pint; add the gelatin. As soon as the gelatin is dissolved, strain t

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