Lenten Recipes

PLUM PORRIDGE

Take a gallon of water, half a pound of barley, quarter
of a pound of raisins, and a quarter of a pound of currants. Boil until
half the water is wasted. Sweeten to taste and add half pint of white
wine.

Candy Recipes

Recipes Tried and True

MENUS.

BREAKFASTS. Fall and Winter.

Cajun Recipes

Chicken and Chicken Dressing Recipes

ROAST CHICKEN

Having drawn and trussed the chicken put it between
some slices of bacon, take care to fasten the feet to the spit to keep
it together, baste it with its gravy, when well done through, serve with
cress round the dish, season with salt and vinegar. The chicken and
bacon should be covered with buttered paper, until five minutes of the
bird being done, then take off the paper, and finish the roasting by a
very bright fire.

Bread Recipes

Dessert Recipes

KENTUCKY PUDDING. MAMIE FAIRFIELD.

CUSTARD.–Two quarts milk, six eggs, two tablespoons corn starch, one

cup sugar, a pinch salt, one tablespoon vanilla; add to this one quart

whipped cream, one pint each candied or preserved cherries, pineapple,

and strawberries. Let custard cool before adding cream and fruit.

Freeze as ice-cream.

Pork Recipes

Dessert Recipes - COOKIE RECIPES - Cookies

SOFT GINGER COOKIES
Put a level teaspoon of soda in a measuring cup,
add three tablespoons of boiling water, one-quarter cup of melted butter
or lard, a saltspoon of salt, a level teaspoon of ginger, and enough
sifted pastry flour to make a dough as soft as can be handled.
Shape
small bits of dough, lay in the greased baking pan and press out half an
inch thick; bake carefully.

Recipes

Baking Recipes

Cake Recipes

DEVILS FOOD CAKE. MRS. G. H. WRIGHT.

PART I.–One cup brown sugar, three quarters of a cup butter, one-half

cup sour milk, two and one-half cups sifted flour, one level teaspoon

soda, yolks of three eggs, whites of two. Stir this together, and

then add–

PART II.–One cup brown sugar, one-half cup sweet milk, one cup grated

chocolate, put this on the stove, let it dissolve, and add while still

warm to Part I. Bake in two layers, and put icing between.

Cooking Chicken

Salad Recipes - Recipes for Salads

EGG SALAD

6 Eggs—6d.

1 Lettuce—1d.

1 bunch Watercress—1d.

Mayonnaise or Salad Dressing—4d.

1 Beetroot—1/2d.

Total Cost—1s. 0 1/2 d.

Put the eggs into boiling water and boil fifteen minutes. Plunge into cold water till quite cold, peel and cut into quarters. Wash and cleanse the watercress and lettuce and cut into pieces. Put a layer of this at the bottom of the bowl, then one of eggs dipped in the dressing, then another of lettuce and egg until all are used up, leaving plenty of lettuce for the top. Garnish with sprigs of watercress and slices of beetroot alternately.

Recipes

Fish Recipes - Recipes For Fish

DEVILLED SARDINES

1 tin Sardines—6d.

1/2 oz. Mustard—1/2d.

Buttered Toast

Cayenne—1d.

Total Cost—71/2 d.

Time—5 Minutes

Make the mustard with vinegar instead of water, and stir into it some cayenne and salt. Rub the sardines over with this, and either fry them in a little dripping or grill them. Cut the toast into fingers, lay a sardine on each piece, and serve hot. Sardines are also very good dipped in French batter and fried and served with fried parsley.

Recipes

Cookbook Recipes - Palace Grill Salad

Select three hearts of celery and cut them Julienne. Cut some pineapple
and pimentoes into dice. Mix all well together in a bowl and add
mayonnaise sauce and a little whipped cream. Sprinkle some finely
chopped green peppers on top and serve very cold.

Recipes

Dessert Recipes - CAKES, CRULLERS AND ECLAIRS

CHOCOLATE LAYER CAKE
Beat a half cupful butter to a cream, adding
gradually one cupful sugar. When light beat in a little at a time, a
half cupful milk and a teaspoonful vanilla. Beat the whites of six eggs
to a stiff froth and sift a teaspoonful and a half with two cupfuls
flour. Add the sifted flour to the mixture. Then fold in the whipped
whites. Have three buttered layer cake tins ready and put two-thirds of
the mixture into two of them, into the third tin put the remainder of
the batter, having first added to it two tablespoons melted chocolate.
Bake the cakes in a rather quick oven for twenty minutes. Put a layer of
the white cake on a large plate and cover with white icing, on this lay
a dark layer and cover with more of the white icing. On this put the
third cake and cover with the chocolate icing. Put into a graniteware
pan one cupful and a half cupful water and cook gently until bubbles
begin to rise from bottom. Do not stir or shake while cooking. Take at
once from the stove and pour in a thin stream over the stiffly whipped
whites of two eggs. Beat it until thick, flavor with vanilla, and use
two-thirds of this for the white icing. Into the remainder put a
tablespoon and a half melted chocolate and a suspicion of cinnamon
extract, and frost the top and sides of the cake.

Recipes