My Best 250 Recipes | by Mrs. Sarah Tyson Rorer
This is a book covering my best 250 recipes. It covers many vegetarian recipes as well as meat based recipes. There are recipes for every occasion, enjoy!
| Title | My Best 250 Recipes |
| Author | Mrs. Sarah Tyson Rorer |
| Publisher | Arnold And Company |
| Year | 1907 |
| Copyright | 1907, Sarah Tyson Rorer |
| Amazon | My Best 250 Recipes |
My Best Twenty Soups- How Clear Soup Should Be Made It must be understood that clear meat soups do not contain nourishment, but when served warm they are stimulating and draw into the stomach the gastric secretions which ...
- Consomme
- Consomme A La Colbert Drop poached eggs into hot, clear soup just as you send it to the table. Consomme With Macaroni Put small bits of carefully cooked macaroni into hot, clear soup. Consomme...
- Vegetable Puree
- Put two ounces of suet or olive oil in a saucepan. When hot add two tablespoonfuls of chopped carrots, a chopped turnip, half a pint of celery chopped in blocks, one good-sized onion, and half a teasp...
- Rabbit Soup
- It is a well-known fact that clear soup made from rabbit or Belgian hare, especially the latter, has a greater amount of nourishment than clear soup made from beef and mutton. Skin, clean and singe a...
- Lentil Soup
- Lentil soup has meat value. Wash the lentils, cover them with cold water, and soak over night; in the morning, drain. Add a quart of stock, a pint of water, a bay leaf, a sprig of thyme, a saltspoonfu...
- Cream Of Spinach
- Cut the leaves from two quarts of spinach, wash them thoroughly and throw them in a per fectly dry soup-kettle; stand the kettle over the fire and stir constantly for fifteen minutes until the spinach...
- Bisque Soups
- Celery Bisque Chop fine sufficient celery tops to make half a pint; put them in a saucepan with a pint of water and simmer slowly for fifteen minutes; drain, press perfectly dry. Put this water in a ...
- Soups with Nuts
- Puree Of Chestnuts Shell and blanch a pint of chestnuts; cover them with a quart of boiling water; add a slice of onion, a little chopped celery, a bay leaf and half a teaspoonful of paprika. Boil ge...
- Vegetable Soups
- Soup Julienne Add all kinds of cooked green vegetables to hot clear soup and serve. Grandmother's Soup Put two level tablespoonfuls of butter and two of flour in a saucepan; mix. Add a quart of c...
- More Soups
- Mock Oyster Soup Wash a quarter of a pound of salt codfish; simmer gently for thirty minutes with a quart of water; and six roots of salsify that have been scraped and cut into slices. Remove the cod...
- My Best Twenty Recipes For Fish
- Select perfectly fresh fish, with firm flesh, bright eyes and gills, and those in full season. Results are always more satisfactory where one kind of fish is not substituted for another in a given rec...
- Fish, Hawaiian Style
- Clean, wash and dry a three-pound haddock, and dust it with salt and pepper. Put four table-spoonfuls of olive oil or butter in a shallow baking-pan. When hot drop in the fish; brown on both sides, th...
- Salt Codfish With Macaroni
- Break two ounces of macaroni in two-inch lengths; throw them into boiling water and boil rapidly for thirty minutes; drain. Blanch for fifteen minutes in cold water; then cut in pieces half an inch lo...
- Fish Chowder
- Wash and cut in squares one pound of any white fish; pare, cut in dice three medium-sized potatoes; chop fine one large onion; put in the bottom of a kettle a layer of the potatoes; then a layer of fi...
- Jerusalem Fishballs
- Carefully remove the skin and then pick the flesh from a good-sized rock or haddock. Wash the skin, the head and the other rough pieces; put them in a saucepan; add a quart of water, a bay leaf, a sli...
- Fish Timbale
- Remove the skin and bone from half a pound of halibut or other white fish. Put it twice through a meat-chopper. Add a pint of soft breadcrumbs to a gill of milk; cook to a smooth paste and add it grad...
- Halibut A La Flamande
- Purchase a small, very thick halibut steak. Wash it in cold water, dry, and dust it with salt and pepper. Cover the bottom of a baking-dish with two tablespoonfuls of chopped onion, two of chopped cel...
- Oysters
- Oyster Stew Drain, wash and drain again fifty good fat oysters; shake over the fire until the gills curl. Heat a quart of milk in a double boiler, add it hastily to the oysters; take from the fire; a...
- Codfish
- Creamed Codfish Pick apart half a pound of salt codfish, wash it thoroughly in two waters, soak it overnight in cold water. Next morning drain, cover with boiling water, and cook below the boiling po...
- More Fish Recipes
- Planked Fish A fish plank should be made of hardwood, sixteen inches long and twelve inches wide. Heat it very hot, place the fish skin side down, dust with salt and pepper, baste with melted butter,...
- My Best Twenty Ways Of Cooking Meat
- Creamed Chipped Beef Chip a pound of dried beef very thin and pull it apart in small pieces. If it is very salt soak it in boiling water for fifteen minutes. Put two tablespoonfuls of butter in a fry...
- Beef Olives
- Cut a very thin slice of round of beef in strips four inches long and two inches wide. Mix half a cupful of soft breadcrumbs, a teaspoonful of salt, a tablespoonful of chopped parsley, a dash of peppe...
- Mock Fillet
- Remove the muscle from a good-sized flank steak and trim it in shape. Cover it with chopped parsley, then with chopped onion, and dust it lightly with pepper. Roll the steak lengthwise, tie it in thre...
- Braized Calf's Liver
- Wash and scald a small calf's liver. Place it in a baking-pan, the bottom of which is well covered with chopped carrot, onion and half a cupful of chopped celery tops; add a quart of stock, a teaspoon...
- Waverly Collared Beef
- Corn a six-pound piece of brisket by covering it with brine, sufficiently strong to float an egg, for four or five days. Turn the meat every other day. When ready to cook grate two large carrots, a st...
- Sweetbreads
- Baked Sweetbreads After washing the sweetbreads and removing the tubes put them in boiling water; add a teaspoonful of vinegar, a teaspoonful of salt, a bay leaf, a slice of onion, and cook gently ...
- Steak A La Bordelaise
- Trim a large inch-and-a-half-thick porterhouse steak. Rub together a tablespoonful of butter and one of flour, add a pint of good strong stock, a tablespoonful of chopped onion, a bay leaf, a saltspoo...
- Egyptian Cannelon
- Chop fine two pounds of beef from the round; add and mix two level teaspoonfuls of salt, a saltspoonful of pepper, half a pint of chopped almonds or pine nuts, a tablespoonful of chopped parsley and t...
- Fricandeau Of Veal
- Select a thick slice from a leg of veal weighing from four to six pounds. Cover the bottom of a baking-pan with chopped carrot, onion and celery; add two bay leaves. Bind the veal with a strip of musl...
- More Meat Recipes
- Beef Chilli Con-Cane Put six large sweet chillies in the oven until the skin cracks; peel them, remove the seeds and chop the flesh very fine. Cut one pound of beef from the round in cubes of half an...
- My Best Twenty Sauces
- The pleasures of the table are greatly increased by a variety of carefully made sauces; and homely dishes are made sightly by their use. While many sauces may seem elaborate and mysterious to the unin...
- Sauces One Of The Fine Arts Of Cookery
- An untrained cook with an untrained palate cannot make a perfect sauce. Sauces and soups are the fine arts of cookery, and the person who undertakes them must understand tastes and flavors, as well as...
- Sauces
- White, Milk Or Cream Sauce Rub together a tablespoonful of butter and one of flour; add half a pint of cold milk, stir until boiling; take from the fire, add half a teaspoonful of salt and a saltspoo...
- Sauces. Part 2
- Sauce Tartar Chop a tablespoonful of parsley very fine and rub it to a paste. Add it to a mayonnaise sauce; mix and add a tablespoonful of chopped capers, two or three olives chopped very fine, a sma...
- Sauces. Part 3
- French Tomato Sauce Rub together a tablespoonful of butter and one of flour; add half a pint of strained tomatoes; stir and cook five minutes; add a teaspoonful of salt, one of onion juice and half a...
- My Best Vegetable Recipes
- Vegetables, as well as animal foods, contain nitrogenous substances. Fats are well represented, and while they resemble in chemical composition the animal fats, the fact remains that they produce less...
- Spinach
- Wash the spinach through several cold waters; pick the leaves from the roots, shake them until dry. Throw them in a hot kettle, cover with a quart of boiling water, add a level teaspoonful of salt, bo...
- My Favorite Spaghetti
- Grasp half a pound of spaghetti in your hand, put the ends down in a kettle of boiling water, and as they soften, slightly press until the whole is under the water. Shake it apart with a fork, add a t...
- Potatoes Recipes
- Hashed Brown Potatoes Hash sufficient cold boiled potatoes to make a pint; add a level teaspoonful of salt, a saltspoonful of pepper, and about four tablespoonfuls of cream. Put a tablespoonful of bu...
- Tomato Recipes
- Tomatoes, French Fashion Scald and peel small, solid tomatoes; to each six allow half a pint of cream sauce made by rubbing together a rounding tablespoonful of butter and one of flour; add half a pi...
- More Vegetable Recipes
- To Cook Rice Wash half a pound of rice through several cold waters; drain, and stand it aside for thirty minutes. Sprinkle it slowly in two quarts of rapidly boiling water; boil continuously for fift...
- My Best Salad Recipes
- A dinner salad is composed of daintily cooked or raw green vegetables, dressed with French dressing-about four or five parts of oil to one of vinegar, with seasonings to harmonize with the materials o...
- Dressings
- French Dressing Put half a teaspoonful of salt and a saltspoonful of pepper in a bowl; add slowly, mixing all the while, four tablespoonfuls of olive oil. When the salt is dissolved add one tablespoo...
- My Favorite Salad
- Select a white, crisp head of lettuce; cut at the base, break it apart, and throw the leaves in cold water for an hour. Cut in very thin slices a carefully boiled beet; shave sufficient cabbage to mak...
- More Salads
- Lettuce Salad Cut the lettuce in four quarters, beginning at the bottom. Remove the leaves carefully without mashing or pressing them. Carefully wash each leaf and put it on a clean, soft napkin; dry...
- My Best Ten Fruit Preserves
- Fresh fruits are always to be preferred, but there are times and conditions which make it necessary to preserve them for future use. The chosen methods are canning, sterilizing, with or without sugar,...
- Preserved Strawberries
- Wash the strawberries before they are stemmed by putting them in a colander and plunging them up and down in cold water; remove the stems carefully and quickly. Weigh the berries; allow four pounds of...
- Peach Leather
- This is really a fruit paste, and is exceedingly nice for school luncheons during the winter. Wash half a peck of peaches, cut them in halves, and remove the stones. Weigh the peaches, and to each po...
- Quince Chips
- Pare, quarter and core nice ripe quinces; cut each quarter into thin slices; weigh, and to each pound allow a pound of sugar. Put the quince chips in a porcelain-lined kettle, cover with boiling water...
- Raspberry Vinegar
- Put two quarts of raspberries in a stone jar or granite kettle, pour over one quart of pure cider vinegar; cover and stand aside for two days; drain off the liquor without mashing the berries, and pou...
- More Fruit Preserves
- Candied Cherries Stone and weigh the cherries. Allow to each pound one pound of granulated sugar. Put the sugar in a porcelain-lined kettle; add half a cupful of water, stir until the sugar is dissol...
- My Best Ten Fruit Desserts
- Fruits are, as a rule, more digestible raw, and when served fresh and cool are the best of desserts, particularly in the summer-time when they are in season. The sweet and sub-acid fruits are best qu...
- Almond Custard
- Pare and slice two large peaches, put them in the bottom of a serving-dish. Put a pint of milk in a double boiler; separate two eggs, beat the yolks with half a cupful of sugar, add a little hot milk,...
- Pan Pudding
- Add sufficient milk to a pint of flour to make a stiff dough; knead and pound it for at least fifteen minutes. Cut it in quarters, roll each piece in a thin sheet not thicker than letter-paper and the...
- Cannelons
- Rub a rounding tablespoonful of butter in a quart of flour; add two rounding teaspoonfuls of baking powder and half a teaspoonful of salt; mix thoroughly, and stir in quickly a cupful and a half of mi...
- Fruit Gelatine
- This attractive and dainty dessert has been burdened with a number of very inappropriate names, such as Heavenly Hash, Angels' Hash, etc. Stone and chop a quarter of a pound of dates; mix with an...
- More Fruit Desserts
- Oatmeal Bouchees Pour left-over breakfast porridge in small coffee cups; stand them aside to cool. At serving-time turn them out, scoop out the centre of each, leaving a wall and a bottom half an inc...
- My Best Ten Cold Luncheon DISHES
- Blind Hare Chop one pound and a half of round steak and one pound and a half of veal cutlets fine. Add to them four eggs well beaten, half a teaspoonful of grated nutmeg, a level teaspoonful of cinna...
- Marbled Chicken
- Chop fine cold cooked salt beef's tongue; cut the meat from a three-pound boiled chicken; season the tongue with pepper and nutmeg and the chicken with salt, pepper and celery seed. Select a Boston br...
- Pressed Chicken
- Boil carefully a four-pound fowl; when the meat is very tender take it from the water and stand aside to cool. There should be about one quart of liquor when the fowl is done; to this add two-thirds o...
- Potted Fish
- Boil four pounds of halibut or any white fish; when cold pick it apart in large blocks; add two teaspoonfuls of salt, two saltspoonfuls of pepper and one blade of mace. Pound the fish to a paste, addi...
- Pickled Fish
- Purchase four pounds of salmon or halibut. Wash; put it in a kettle and cover with boiling water; add a tablespoonful of salt and boil gently for thirty minutes. When done drain and stand aside to coo...
- Mock Pate De Foies Gras
- Wash a small calf's liver; put it in a stewing pan with a good-sized onion chopped fine, two bay leaves, a blade of mace, a saltspoonful of black pepper, six whole cloves, a teaspoonful of salt, a lum...
- Beef A La Mode
- Spices are antiseptic, hence all meats cooked with spices will keep much longer than roasted or boiled meats. Select a piece from the round of beef, four or eight pounds, according to the size of your...
- My Best Fifteen Ices
- Ice Creams are better, and are more apt to be smooth and free from buttery conditions, if half the cream is scalded; this also prevents swelling, which makes the cream less watery. To each quart of ...
- Philadelphia Vanilla Ice Cream
- Scald a pint of cream; cut a vanilla bean in halves, scrape out the seeds, and rub with the sugar; then add the sugar to the cream; stir until dissolved and cold; when cold add another pint of unscald...
- Orange Ice Cream
- Put the grated rind of an orange in a pint of cream, add eight ounces of sugar, stir in a double boiler until the sugar is dissolved; when cold add another pint of cream and freeze. If orange juice or...
- Frozen Peaches With Cream
- Plunge twelve very ripe peaches into a kettle of hot water; this will allow the skins to be easily removed. Mash the peaches through a colander; add to them eight ounces of sugar; stir until the sugar...
- Sultana Roll
- Line one pound baking-powder boxes with pistachio ice cream, making a wall and bottom at least an inch thick; fill the centre with cream that has been whipped to a stiff froth and to which you have ad...
- Grape Sherbet
- Boil one pound of sugar and one quart of water together for five minutes; strain and cool. When cold, add one pint of unfermented grape juice and four tablespoonfuls of lemon juice. Turn the mixture i...
- Water Ice
- Pineapple Water Ice Add one pound and a half of sugar to one quart of water. Boil rapidly for five minutes; then cool. When cold add the juice of two lemons and one quart of grated pineapple. Mix, tu...
- My Best Twenty Summer Recipes
- During the summer months starchy and fatty foods should be eliminated from the bills-of-fare. Even ice cream contains too much fat to be used in large quantities. Water-ices, frozen fruit juices, are ...
- How To Do With Little Cooking
- During August a small gas or oil stove will be quite sufficient to do the cooking for a large family. Meats are more attractive when served cold; enough vegetables for two days may be cooked on one d...
- Summer Vegetable Dishes
- Corn Puffs Score down the centre of each row of grains of six ears of corn; with a dull knife press out the pulp. This should measure one cupful and a half. Add to this half a cupful of milk, the yol...
- Broiled Tomatoes
- Split solid tomatoes into halves; place them on a broiler, skin side down, and broil slowly for fifteen minutes. Dust with salt and pepper, and put over a little butter. Send at once to the table. ...
- A Vegetarian Supper Dish
- Break two ounces of macaroni into short lengths, throw in boiling water and boil rapidly for twenty minutes. Rub the hard-boiled yolks of two eggs to a paste; add gradually four or five tablespoonfuls...
- Peach Desserts
- Peach Shortcake Sift two rounding teaspoonfuls of baking powder and one of salt with one quart of flour; add sufficient milk to make a soft dough; knead quickly, roll out in a sheet one inch thick, c...
- Fish And Meat In The Chafing-Dish
- Chicken A La Creme Boil a four-pound chicken until tender; when cold remove the skin and cut the flesh into blocks. Put two tablespoonfuls of butter and two of flour in the chafing-dish; mix with one...
- My Best Twenty Left-Overs
- True economy consists of buying small quantities of the best materials and using them carefully. When one wants a fine piece of roasted beef the roast itself must be of fair size; small roasts are ext...
- Potato Left-overs
- Potato Puff Put a pint of cold mashed potatoes in a saucepan; add half a cupful of milk; stir, and beat until the potatoes are hot and smooth. Take from the fire, fold in the well-beaten whites of tw...
- Scalloped Tomatoes
- Put a layer of dried bread-blocks in the bottom of a baking-dish, then a layer of stewed tomatoes, or bits of left-over raw tomatoes that are not sufficiently sightly for salads; dust over them a litt...
- What To Do With Left-Over Bread
- The crusts of bread may be cut in blocks, browned in the oven, and put aside to serve with soups. They may also be used in scalloped dishes, as scalloped tomatoes and cabbage. Dry the unsightly and ro...
- Bread Pudding
- Beat two eggs without separating, add four tablespoonfuls of sugar, and beat again; add one pint of milk, half a teaspoonful of salt, a grating of nutmeg; pour into a baking-dish, cover the top with b...
- Left-Over Vegetables
- There comes a time every few days when even the economical housewife finds an accumulation of little things. Just a few peas, a few olives, a slice or two of beets, a cold potato, a little cold steak,...
- Rice Croquettes
- Put one pint of cold boiled rice in a double boiler with a gill of milk; stir until hot, add the yolk of an egg, two tablespoonfuls of sugar, a teaspoonful of vanilla; take from the fire and turn out ...
- Meats That Are Left Over
- Meats are the most costly of all articles of food; for this reason it is necessary to utilize all left-overs. The meat from soup may be used for curries, bobotee or any dish calling for high seasoning...
- Chicken In Rice Casserole
- Wash one cupful of rice, throw in boiling water, boil for twenty minutes, then drain. Add half a cupful of milk, a tablespoonful of butter, a level teaspoonful of salt and a quarter of a tea spoonful ...
- More Left-Overs
- Mock Terrapin Cut bits of cold roasted fowl, turkey or duck in cubes of one inch. Measure; to each pint allow two tablespoonfuls of butter, one tablespoonful of flour, half a pint of milk and the har...
- My Best Game And Poultry Recipes
- In buying poultry choose those which are well fed but not too fat. Young chickens, ducks and geese are recommended to invalids, not that they are more nutritious or tender, but because they contain le...
- Wild Ducks
- Clean the ducks carefully. Truss them in shape, dust with pepper, brush with butter, put them in a baking-pan, and add a half cup of stock. Run in a very hot oven; in a moment the stock will evaporate...
- Potted Pigeons
- Pigeons are better cooked in a moist heat. Singe, truss them in good shape, and put them in a baking-pan. Put them in a hot oven and keep them there until they are nicely browned. While they are brown...
- Panned Birds
- This recipe will answer for all land birds. Split them down the back, remove the intestines, and wipe the birds with a damp cloth. Put them in a baking-pan, flesh side up; cover the bottom of the pan ...
- Broiled Venison Steaks
- Cut the steak about three-quarters of an inch in thickness; have everything ready, as it takes but a moment to broil, and venison must be served immediately. Have the serving-dish nicely heated and ru...
- A Brown Fricassee
- This is one of the daintiest of chicken dishes. Singe, draw and disjoint a chicken as you would for stewing; put two tablespoonfuls of butter in a saucepan; when hot, not brown, put in the breasts of ...
- A Creole Stew
- Draw, singe and disjoint a chicken; put two tablespoonfuls of butter in a saucepan; add three good-sized onions cut in very thin slices; cook until the onion is soft without browning. Put in the chick...
- Bengal Curry
- Cut two young chickens into joints the same as for fricassee. Put the dark meat and bony pieces in the bottom of the saucepan, the white meat on top. Cover with boiling water, bring quickly to a boil,...
- Chicken Timbales
- This recipe will answer for all sorts of timbales, veal, fish or game. Put half a pint of uncooked white meat of chicken twice through a meat-grinder, then put it in a bowl and with a wooden spoon ru...
- Chicken Croquettes
- Chop sufficient cold boiled chicken to make one quart; add to it two level teaspoonfuls of salt, two tablespoonfuls of chopped parsley, a quarter of a grated nutmeg, a tablespoonful of grated onion an...
- Chicken En Casserole
- Draw and truss into shape a chicken not over a year old. Peel twelve small onions, cut in fancy shapes, and cut a good-sized carrot and turnip; cut into pieces half an inch thick the tender part of on...
- Baked Goose
- Select a young goose; singe and draw it, and wipe it carefully inside and out. Boil three good-sized potatoes; when done mash them; add to them an equal quantity of soft breadcrumbs, half a can of mus...
- Baked Turkey
- Three days after the turkey has been hung wipe it on the outside with a damp cloth and carefully wipe the inside. Truss it in shape; put it in a baking-pan. Add two teaspoonfuls of salt to half a pint...
- My Best Twenty Breads And Biscuits
- To make good breads one should be able to select good yeast and flour. The compressed yeast cakes, sold in almost every grocery store, are, as a rule, good, clean and reliable. These, with a small bre...
- Bread Sticks
- Roll a portion of the twentieth century bread out in long, narrow strips about the size of a lead pencil; cut them in lengths to fit the bread-stick pans; put each in its own compartment and cover in ...
- Golden Loaf
- Pare and boil half a pound of white potatoes; drain; dust lightly with salt; shake them until dry and press them through a colander. Add one pint of scalded milk, two tablespoonfuls of butter, a table...
- Pocketbook Rolls
- Scald one pint of milk. Rub a rounding tablespoonful of butter in a quart and a pint of white flour; put it in a bowl and make a well in the centre. Add one yeast cake, dissolved in three tablespoonfu...
- German Nut Horns Or Crescents
- These are exceedingly nice rolls to serve with salads at evening or afternoon receptions. Heat a pint of milk in a double boiler; take from the fire, add three tablespoonfuls of sugar, one tablespoon...
- Graham Bread
- Scald a pint of milk; add half a pint of water; when lukewarm add one yeast cake dissolved in half a cupful of water; add a tablespoonful of molasses, a level teaspoonful of salt, and suffi cient grah...
- Potato Tea Biscuits
- Pare half a pound of potatoes, cover with boiling water, boil for ten minutes; drain this water off and throw it away. Cover with a quart of freshly boiled water, and boil until the potatoes are tende...
- Sweet Milk Scones
- Add half a teaspoonful of salt and one rounding teaspoonful of baking powder to a pint of flour; sift once or twice, and rub in one tablespoonful of butter. Stir in one cupful of sweet milk. The dough...
- Egg Bread
- Add one level teaspoonful of bicarbonate of soda to one pint of thick, sour milk or buttermilk; add half a teaspoonful of salt and two eggs well beaten; stir in hastily one cupful and a half of Southe...
- Virginia Biscuits
- Rub one tablespoonful of shortening into a quart of soft white flour; add a level teaspoonful of salt. Mix two-thirds of a cupful of milk with an equal quantity of water; add this gradually to the flo...
- Gluten Bread
- Scald a pint of flour; when lukewarm add half a compressed yeast cake dissolved in a quarter of a cupful of cold water; add half a teaspoonful of salt and the whites of two eggs well beaten; stir in s...
- More Breads and Biscuits
- Egg Rolls Add half a teaspoonful of salt and two rounding teaspoonfuls of baking powder to one quart of flour; sift two or three times, and rub in one rounding tablespoonful of butter. Beat one egg w...
- My Best Christmas Candies, Cakes And Puddings
- The attractive candies manufactured by the first-class confectioners may be daintily made by the ordinary housewife, but it requires inventiveness, patience and much experience to make them perfect. D...
- The Way To Make And Use Fondant
- Put one pound of sugar into a granite saucepan, add half a pint of water, and stir over the fire with a wooden paddle until the sugar is dissolved, not an instant longer. With a sponge or piece of sof...
- Candies
- Creamed Fruits Creamed fruits are made by dipping the fruits in melted fondant. Add a little water. drop by drop, until the fondant is sufficiently thin to cover the fruit. Always melt it in a small...
- Chocolate Creams
- Put one pound of fondant on the working board; add a teaspoonful of vanilla sugar, half a teaspoonful of vanilla extract, and work the mass until well mixed; form into tiny balls the size of a marble ...
- Fine English Plum Pudding
- Stone a pound of raisins; mix with them one pound of currants, half a pound of minced, candied orange peel, three-quarters of a pound of breadcrumbs, one pound of suet that has been shredded and chopp...
- Christmas Fruit Pudding
- Put a quart of milk into a double boiler; beat the yolks of four eggs with one cupful of sugar until very light; add a little hot milk, return the mixture to the boiler and cook until you have a thick...
- Marlborough Pudding
- Core five good-sized tart apples, cut them in thin slices, put them into a saucepan with half a cupful of water, cover the saucepan, cook quickly until the apples are soft; press them through a sieve....
- Queen Mab Pudding
- Cover half a box of gelatine with half a cupful of cold water and let stand for half an hour. Whip one pint of cream to a stiff froth. Put a pint of milk into a double boiler; when hot add the gelatin...
- Dried Fruit Cake
- Soak three cupfuls of dried apples or any dried fruit in sufficient cold water to cover, for twelve hours; drain, and chop rather fine. Cover with two cupfuls of molasses, simmer gently over a slow fi...
- Hickory-Nut Cake
- Beat half a cupful of butter to a cream; add one cupful and a half of sugar, beating all the while. Measure three-quarters of a cupful of water; sift two cupfuls of flour with three level teaspoonfuls...
- Grandmother's English Plum Cake
- Beat one pound of butter to a cream; add gradually one pound of granulated sugar, and when very light add four eggs well beaten. Dissolve a teaspoonful of bicarbonate of soda in two tablespoonfuls of ...
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