a minimally edited collection of computer-generated recipes based on The Historic American Cookbook Dataset
- For Steamed Potatoes and Potatoes .............. 237
- Contrivance of the Parmesan ........... 394-139
- Salad Filled with clear potatoes ........... 276
- Whisky Soup ...................................... 491
- Mountain Porridge ........................................................ 492
- Winter Dumples Parties ........................................................................ 489
- Cocktailled Lard ..................................................... 498
- Toasted Lemonade .......................................................... 480
- Eggs (see Surprise), Normande ................................................... 492
- French Raspberry Pickles ...................................................... 497
- Sore Pineapple Pudding ............................................................. 496
- To Clean Cakes .................................................... 484
- Farmerselled Tea ............................................................................ 493
- Trout Pudding .................................................................... 494
- Camphor cake ................................................ 47
- ? ............................................ 49
- Transparent bones, fricasseed................................................ 47
- Corned Raisins ...................................................................... 494
- Crab Boiled with Raspberry..................................................... 499
- To Stew Children (Cheeks)....................................................... 490
- Hard Beef Pudding-Duck ............................................................... 499
- Crusted Fork...................................................... 495
- Baked Soup (Sand Cheese)...................................................... 496
- Caramels (Poultry)......................... 494
- Fricasseed Austrian.......................................... 493
- Plain Water............................................................. 497
- Brioche Brine Potatoes .................................................................. 499
- Scragnten Powder Cake .................................................................... 499
- To Cook Mutton Cream Cakes (Fried) ............................................................ 491
- Oven Drinks ........................................................................................................ 482
- To Serve a Head ........................................ 484
- Mould of Tongues ............................................................ 493
- Stew York ....................................................... 495
- Tongue and Pigeons for Tomatoes ...............................
- Tasserers, or "Salt--Larded or Rabbits" or "French States" or "Good Receipt" ........................ 149
- Scalloped Pork, or Tomato Balls ............................................. 499
- Soot Pies .......................... 496
Cherry is kneaded by the skin of a marmalade, the rind of one ounce of cayenne pepper, and stir in the sugar and boil for a few minutes; add two drachms of celery seed, and a bunch of salt; put them into a spider or chicken cover, and bake them in a moderate oven to drain. Then put them into a cool place to cool, and serve in the same manner.
Add the flour, about three pints of sugar, one garlic; a table-spoonful of vanilla, and two of flour and two drachms of water; then add a little salt and pepper and flour; add the back of a hard-boiled egg and salt, and to fill the dish with the calf and one pound each of mustard seeds. Make it small and scald it well set aside, then cover the top with your hands and stock in cold water and add the sugar and the rinds of the lemon, well which has been served with the eggs and fruit juice. This dish is best for the chickens. The fruit may be made with cream and water and mushrooms are water. The fricassee is to be too much, but put them into a biscuit chocolate with powdered crumbs of bread crumbs, and boil it till it is stirred. Then put them in boiling milk, and put a small one dozen medium pans on the fire and steam the caper pan to the table. When ready to serve the fruits can be done.
Take some chicken and cocoa put the same quantity of butter and one carrot, and put in the chickens and a tablespoonful of water; add the sugar and a little butter and sugar and a piece of butter; stir in the white of an orange and stir in the sugar, and let it stand for twenty-four hours, and then put it on a platter or tin steadily, and stir in the flour to the consistency of water; add the flour and stir it well and boil till it is sufficiently cool; then strain the chicken and butter and butter the size of a coating. Then strain the fat, and pour over a slow fire; strain this on the paste and tongue. Then season the meat in a damp closet of bread and salt, and add the sugar over it, and bake in a slow oven. The sweet herbs are put in the oven for use.
--Take a pound of white broth and four raw eggs beaten to a froth; fill them with cold water, butter and butter to taste. Then pour it into a slack oven and pour it over the top and pour the chocolate over the fire. Put the mixture into a porcelain bag, lay it in a very thin slaw or baking pan and serve.
--The yolks of twelve eggs beaten light, and one pound of butter, one of butter, two table-spoonfuls of butter, one table-spoonful of butter, two tablespoonfuls of sugar, two table-spoonfuls of sugar, and one of white wine, and a small carrot. Season with salt, pepper and salt; boil them in a cool place, and let it cool before the fire in the butter seasoned with pepper and salt, then add the sugar and lemon, salt, and salt, and put in a little water to cover the chickens; add a small lemon and lemon juice. Let it stand twenty minutes and serve.
Fricasseed a Single Bananas, and Spring Potatoes made from the cracked fish, roast and washed down carrying the memory of the hair in the fish, cut off the perfection, or rather necessary and clean and rolled in flour. Pound the omelet through a sieve and bake it in a moderate oven to brown; then put in a bag, season with salt and pepper, and serve in a vegetable mould.
--Take a paste and cucumbers or tomato sauce, put in a piece of butter and lemon-peel, and put in a layer of paste; in the meantime make a good sauce, and serve in a cool place for the puddings. The meat is to be mixed with cold water and almond paste, and add the cream. Then add the sugar to the fruit and the chicken is the best sugar to the side of the same way.
Three large onions and one pound of sugar, and one pound of sugar to every ten pounds of sugar. Then dredge on the bottom of the mould and serve.
Take a pickle or large lemon and two ounces of salt for a minute. Cream the rest of the cups, fry the sugar until tender till it is boiling, and then put in a porcelain tea-kettle.
Take fifteen ounces of sugar, a pound of logwood, and two ounces of flour, in the dough, and a little cold water to taste; or in a little water, and a piece of butter. A little water in the middle of the almond paste, use only a piece of chocolate or white of egg. Put it into a saucepan with the rinds of two lemons, and then add a table-spoonful of salt.
--Put a quarter of a pint of milk in a pint of cream, and six or eight pounds chocolate, or two quarts of milk. Then add two tablespoonfuls of sugar, and the juice of two lemons. Season it with salt and pepper, and serve it up in a rich cloth.
Lard and two pounds of flour and beat them well and stir in the butter; mix thoroughly and drain off the liquor. When the meat is thick, strain the vanilla bean, and then add the salt and pepper and a little nutmeg.
Two cups sugar, one-third pint of boiling water, one quart white of a lemon, one teaspoon of salt, and cinnamon. Cream the salt and hard, a pinch of salt, and one tablespoonful of flour. Beat the yolks of the eggs with a pint of water one quart of cream or cream, or milk. Sugar should be put in the eggs before serving.
--Cut the fish into turkey and a lengthwise slice of rice; cut the spinach to the contents of the fruit, four or five pounds of lean ham, a layer of white toasted crackers, and two or three slacks of cayenne, and a table-spoonful of salt; when the water boils should be put in the flour and flour and sugar, and add the flour and butter and water to the salt, and broil the gravy; some cold water to soak the fat from the fire, then serve hot.
Ten ounces of sugar to the tomato sauce, take out the curd, one pound of butter, butter and a little baking powder in a heaping tablespoon of milk, add them to the sage leaves; season with thyme, pepper and salt, and when cold, add the almond meat, gradually the lukewarm water, adding the same quantity of cream, corn puffs, or celery roots and yolks, and season with salt, pepper, and lemon peel and onion; then add the meat through the fire, then pour it over the same quantity of water, butter, and water. Then strain the gravy to brown at boiling point. Mix thoroughly, and brown the whole upon the table.
Take a pint of boiling water, three eggs, and a pound of butter; put in the sugar; when the sugar has been put in the butter, and a little salt, and a glass of milk; lastly add a tea-spoonful of salt, also a spoonful of flour, and bake it in a moderate oven to be open. Then spread out of the fire, and bake it in a moderate oven for a quarter of an hour, then dress the flour on the plates cool in the oven, and add to the cream, in which a cold water is to be served cooked for the meat.
- 1 pint of chopped parsley
- 1 tablespoonful of tarragon
- 1 tablespoonful of butter
- 1 teaspoonful of salt
- 1 teaspoonful of cream
- 1 tablespoonful of molasses
Season to taste with pepper and salt, and mix in the potato sauce. Chop the bread in small pieces, and roast the marmalade in a pan covered with the milk, sugar and water before the fire the chicken is cooked. Then add the apple and butter and cream in the soup, and serve.
- 1 qt. white bread ( beef ) two tablespoons sugar, 2 cups flour,
- 1 tablespoon pepper and 1 teaspoon salt
- 1 lemon
- 1 cup sugar
- 1 1/2 tablespoons butter
- 2 tablespoons chicken forcemeat
- 2 cups brown sugar
Beat the yolks of two eggs beaten to a stiff froth with one cup sugar and salt and salt add the milk and salt and the chicken and the juice of hard boiled eggs and sift all the while; add the milk and sugar. Add the rind of a lemon, then add rind of a lemon and four tablespoons butter. Spread on a dish with butter and orange or brandy. The vegetables in the manner to substitute the meats, and serve with cream, spread a little salt and pepper, and cover slice and serve with vinegar.
Chop onion in two cups sugar; mix in a pound of ground white sugar, and bake in a very hot oven.
- 2 pounds sugar and white of egg.
- 1 teaspoonful of salt.
Mince the truffles in the center of the vegetables, using very small pans or kettles, and fasten the sides of the ears with butter and bread-crumbs, and bake in a moderate oven for half an hour, or till it is tender. The confusion is to be made of onions and citrons and sugar to a smooth paste.
A very constant dish.
Season with pepper, and cayenne pepper. Serve hot with lemon crust and any fresh fowls separately stewed together. Mix the flour to the butter, then baste often with sufficient gravy-seed and bread for five minutes. To one quart brandy cut into small pieces, and fold it to the table on a dish, and lay them in a small stone
Take off the fat cut into dice, put in the meat from the skins and spling in the wine, and put them on each to let it dry over a slow fire; when it is done, stir in a pint of strong cracker crumbs, and put this into a baking-dish. Put the flour into the flour, and boil it to the fire and then take them out. If the salt is to be served continue and serve it entirely with the proportion of the charcoal and butter; serve hot.
Take one quart of water, a salt-spoonful of pepper, one tea-spoon of soda dissolved in a piece of lard, one tablespoon of butter, and a tea-spoonful salt and a small teaspoonful of salt; then add the yolks of two eggs and a small carrot, and stuff the sugar to the top.
One quart of milk, one quart of brown sugar, one tablespoonful of butter, one and one-half pounds of sugar; one tablespoonful of red pepper, and a little salt and a little salt, and pour over the potatoes and sugar together. When the milk has been browned on a plate and repeat the stock to avoid the side of the dish or baking in the oven to put them in a table to the top of the board. Then put in a mortar and boil one hour. Then add the gravy and butter to a stiff froth, and then stir in the oil, and then add the three pounds of sugar and two pounds of flour.
Mushrooms cut in small pieces of parsley, and put in the whole paper and serve with fruit and green peas. The fowl is to suit the same way, or a little rose butter and vanilla bean, and shaped by dressing the rolled over a cloth, and remove the skin and rub off the skin so that the potatoes are browned and put in a little water to cook it before you prepare all the fat. Next pour in the sauce, and cover it with the preparation of flour and butter, then take out all the bones, and pour over them the chicken containing a little water to cover the clams to the top of a large plate, and turn them in butter over the liquid; then pour in the flour and butter and serve hot.
Take one-half pound of fresh rice, and four ounces of veal, or butter, add two ounces of cloves, a pinch of salt, two of currants, and a pound of butter, and a small lemon or cinnamon and a pint of soup stock; a table-spoonful of salt, and two table-spoonfuls of flour; put in the milk and stir in the chocolate to the chicken and sugar the whites of the eggs and two teaspoonfuls of salt; one salt-spoonful of ground or oil, and a little salt; pour it into a sauce -pan with warm water and salt to the sides.
Take fine a cold veal, and put in the chickens ( duck), a scant tablespoonful of butter, a tea-spoonful of salt, and a little salt; put in the hot sugar and white sugar, and boil it till tender; add the milk, and a little salt and pepper, which must be served with salt, and chopped parsley ) and a large tea-cupful of butter; stir it in the oven until tender and send them to table with flour and butter.
Take a cutter of one ounce of salt and two spoonfuls of flour and butter, one table-spoonful of sugar and two tablespoonfuls of butter; a tablespoonful of mushroom legs, and half a pound of fresh butter. Let it boil up and throw in the cloves and then the yolks of six eggs, and then stir in the mixture, then add two teaspoonfuls of baking powder with the chicken and flour it well till the sauce is tender. Then pour this over a little flour and cinnamon. After finishing the potatoes and meat the fish closely covered with the sugar, and stir until it is thick. Do not put into a steamer.
Take a pound of onion, one tomato catsup and two quarts of cream or cream in a quart of the sugar, and add a little cold water; when the pudding is tender, lay the fruit in a stewpan, and add a little water and water to the fire; stir in the chicken and sugar and sugar; strain the sugar over the flour and water to the beaten eggs, and a little milk and butter and sugar; add the sugar, add some cloves and nutmeg, and sift it into the middle of the paste with a little cold water to cover the fat. When the sugar begins to boil a little thick, strain it through a sieve, and add the sugar and nutmeg.
Take a pound of potatoes and chopped fine, and two table-spoonfuls of butter, and well beaten to a froth. Take the salt, and boil slowly till the whites is cold, put in a pan. When the chicken is done, put it in the oven and then put in the oven two ounces of sugar and a little baking-powder. Pour it in the pan, and mix them well together. Beat the oranges together, and then stir in the coffee and put in a large pot of raspberry jam. Put a large orange into a thin mould, and stand on the stove or tins. Cover with cold water and fry them in butter and water. When the sugar is reduced to a stiff batter the bread-crumbs can be used in the oven.
1 cupful of butter. Stir the sugar to the sauce, and let them stand till the meat is tender but not boiling. Then season the boiled tomatoes with salt and pepper, and strain through a sieve. Put the molds of white sauce ( No. 13) of the same minute in the morning. This will remain for a soup or cream.
- 7 cups browned oysters,
- 1 cup cold water; 2 pounds raisins and 1/2 cup sugar
- 1 teaspoonful cayenne pepper
- 1 cup sugar,
- 5 eggs,
- 1 cup sugar,
- 1 lemon or
- 1 lemon or
- 4 tablespoons sugar,
- 2 tablespoons sugar,
- 2 oranges,
- 1 1/2 cups water,
- 1 cup butter,
- 1 cup milk,
- 2 tablespoonfuls sugar,
- 1 cup sugar,
- 2 teaspoons soda or cinnamon,
- 1 square squab oysters.
Put tomato sauce over flour and sugar. Then add water to taste and beat in the milk. Drain carefully and serve.
The chicken must be placed in salted water and then fold in the butter and thyme, and either fish or lemon and chervil. Boil slowly two hours, or the parsley in a deep dish with a very little flour, and serve with small green pineapples and lean salmon in the centre of the cake lined with a little risen chicken.
--Fresh butter is apt to suppress the red hot pork in the center, and then keep it on a slow fire, then add the breast of fresh butter; season with raisins and lemon juice, and season with salt and pepper and nutmeg. Roll the front from the mold and cook them in clarifying the egg-beater and pour it into a small quantity of butter and blanched together over the tops of meat and place the meat in a deep dish with a small glazed piece of butter, and place them in a slack oven, then put it aside in a small quenelle and serve it up with chopped onions and green peas.
Mix the fruit in the pan, put in a saucepan, and add two drachms of sifted flour and half a pint of cream. Set on the fire a bag of cold water with two eggs, and as much cream and sugar. Put in a mortar of kettle, and serve in a sauce -pan to cook till it is smooth. Turn out of the pan, and cook in greased pans.
Take fresh berries, and serve in a cool place.
--Weigh one pound of sugar to the same quantity of salmon to two ounces of salt pork. When the fish is cooked drain off all the white paper, and serve it up.
Two cups sugar, one teaspoon salt. Make a smooth paste in the center, and then strain the steaks and bread together, and add to the sugar and sugar. The fruit is to be taken out on the top of the saucepan, and serve with salt and water.
The fruit should be put into the pan or a well-beaten white and cream, stirring constantly, and pour it into a table.
Take an equal quantity of salt, pepper, salt, and pepper, and a little salt and salt and pepper to taste; stir them on the fire, and boil it till it is boiled to cook them for a few minutes. Then add a little salt and pepper. Add the sugar and water and the sugar and raspberries all cleaned. Then add the salt, and a piece of butter and water in the bottom of the pan. Then strain the sage and sugar the sugar and butter, and stir it up with a little water and water to taste. Then put in the paste and add three tablespoonfuls of sugar to taste, and then strain it through a sieve. Put the butter in a sauce -pan or paste, and pour it over the cabbage or cheese. Then serve in the same way, and stir in the flour and sugar.
Take a pound of sugar to thicken with the flour, and pour the boiling paste over the water; let it stand to cool. Then serve at the same time the latter just before the ounce of bread will take about a quarter of an hour. The potatoes are put in a sauce pan, as it is not to be served with sugar and green peas.
--Take care with the beef and turnips and steamed rice; put the sugar into a paste of the fowl and stir them to a boil, and put it in a large pan; cover the top with water and roll them in flour, and fry it in butter, and bake in a quick oven until tender, and then put in the sugar, and put in a cup of chopped parsley. Put in a large tumbler of meat, and serve at the same time, and cover with cold water, then add the flour and sugar and nutmeg. Serve with ground pepper and salt and pepper.
- 1 pint of flour
- 1/2 pound of thinness
- 1 tablespoonful of butter
- 1 tablespoonful of sugar
- 1 cupful of butter
- 1 tablespoonful of the mixture
- 1 tablespoonful of butter
- 1 teaspoonful of flour
- 1 teaspoonful of salt
- 1 tablespoonful of powdered sugar
- 1/2 lb. of flour
- 1 teaspoonful of salt
- 1 cupful of butter
- 1/2 teaspoonful of salt
- 1 tablespoonful of butter
- 1 teaspoonful of baking powder
- 1 teaspoonful of salt
- 1 cupful of butter
The sugar into the cup of cream, let it stand until the pears are perfectly soft and well while the pork is reduced. Put in a large cask or glass of brandy and let it stand a little buttered over night.
Put a heaping table-spoonful of salt and two slices of confectioners or mackerel and two ounces of butter, and a small piece of butter; six eggs, one quart of rose. When the potatoes are done enough to freeze. The trimmed sauce should be put into the fat and salt.
Take a damp closet for canned pumpkin, which should not be used to fry the foot and cover the top with butter; put it in warm water to cool, set a little over the fire and serve it in the dish with milk or gravy.
One pint flour and melted butter, and half a pint of water, season with cayenne pepper, salt and pepper, and fry bacon in small pieces. Take out the fowl, and put in the butter, and pour the remainder of the raisins to the thin slice to the sugar; add the meat from the rice, and season to taste. Then put in the sugar and butter the liquor, and let them remain until the chocolate is quite cold. Then pour over the sherry wine, and serve with a cream of the chicken.
Take the potatoes and beef, and lay in a piece of butter or fat and serve it up with melted butter or cream and water. The cream is necessary to absorb the sun; but not too soft.
Cook the fish into a moderate oven and boil up once and then add the milk, and add the butter; then take out the sugar and sugar and butter or cream. Let it stand for four hours, and then strain the sauce -pan and stir in a piece of butter. Serve with cream and gravy or cream.
Take a pint of water and let it boil again till it is required to harden the flour begin to do thin. Then add the sugar and sugar, and add the chicken and gravy. Turn it out on a dish or in a sheet of paper and stew the soup through the side of the butter.
Two cups of flour, one quart sugar, one teaspoonful of baking powder, one tablespoonful of butter, two cups sugar, one teaspoon salt and pepper to taste; pour over the chicken and sugar together with flour and lemon juice and water to taste. Cook slowly till the meat is browned. Put in a case or brown sauce, and serve with cream or white paper.
Take a small calf's loin, carrot, six carrots, two onions, two drachms of potato-steak, one pint of grapes, and two teaspoonfuls of ground flour. Remove the pineapple and pour the boiling liquor into the pan with a teaspoonful of baking powder, mixed with salt and cayenne pepper and salt. You may take out the double boiler containing cold water to the pipe broth and bake in a moderate oven until the meat is quite done. Then put in the chicken and clean the leaves with a wooden sheet of paper, and season them with salt and pepper. Then put in the chocolate, and serve it up on a dish, and bake in a quick oven.
Put a spoonful of sugar in a pot of cream, and serve in the gravy.
Take two chickens and a small piece of saltpetre or bread (see if there is a proper sin). Have ready a pint of milk and salt and a little salt; pour the butter in a sauce -pan only a tablespoonful of flour and cream or water to the taste.
With cabbage and chickens put in a pint of cream, and add to the meat and gravy and stir in two cloves and put into a stew-pan with salt and pepper and salt. Stir in the chocolate to the bread and flour with the butter and salt to taste; serve on dishes or soup.
--Put a quarter of lemon in a preserving-pan with a little salt, and stir in two tablespoonfuls of flour and two table-spoonsful of butter and one pint of starch and stir in a little water. Then add two table-spoonfuls of ground allspice, and a little cayenne pepper and a little salt, put in a large pot with the flour and salt, and add the nuts. Put in the chicken or marmalade and white of an egg. The chicken must be thoroughly cooked and stew in a medium fire to cook, and this is light and tough. The fruit is sent to table heat as the chicken bread, the chicken is necessary.
Take a quart of rice and half a pint of cream, one teaspoonful of vanilla, one pint of broth, two ounces of sugar, and a small piece of candied cheese and two sprigs of beef tongue, and a pint of water; then to the preparation of the flour and water in which the sugar is done, add the juice of a lemon, and boil for twenty minutes. As soon as the cheese take off the fish and crush the flour and water, and fill a greased butter on the top of the saucepan.
Take a pound of sugar and two tablespoonfuls of lump sugar, and twenty minutes; then put in a large platter and put the sugar in the morning; season with salt and pepper and bake in a slow oven until the mixture stiff put it into the pan; but do not put it into a deep dish, and bake it in a moderate oven until the milk is quite clear; it will be sufficient from the fire, and boil up the beef up to a paper the flour in it and serve it up in the same way.
--Take a pound of white corn meal into the turkey, or cream in a pot, and cook slowly in water, then stir in a pint of salt and flour together. Put in the flour and water, stir all together in about two heaping tablespoonfuls of sugar and three or four capers. Let it stand till the meat is very sweet.
- 1 cupful of flour (sliced),
- 2 oranges of sugar,
- 1/2 cup cocoa ( larded),
- 1 cup sugar,
- 2 cups sugar,
- 1 cupful milk,
- 1 cup boughtion,
- 2 pounds flour,
- 1 teaspoon cream and flour,
- 1 cup sugar,
- 1 egg
Cut small onions in which the spinach has been added to the same manner to the fruit, pack in cans of boiling water until smooth and boiled, drain off the fowl. Add the meat, or toasted bread for crusts, and it must be hot. Add the raisins cut into small pieces, and cook to a boil for two hours.
Take the beef and potatoes and water and rhubarb partly fresh. Put in the flour and spread on a platter.
Put the fruit into a pot with two ounces of cayenne pepper, and a pound of butter, and strew over the carrots and cut in slices of bread and serve.
Put the fish in a sheet of butter, with a small piece of butter and four ounces of salt. Beat the butter to a stiff froth. Then add the flour and butter and sugar together and add the salt. Pour in the pan and cook for two hours and a half. After the sugar is done, pour in a little water and flour containing the juice through the mixture. When the chestnuts are thoroughly done, then stir in the rice previously season with salt and pepper and salt and salt to taste. Mix all the sugar and juice of a lemon. Put the meat in a moderate oven and serve in a slack oven or pan.
Soak the bones in cold water, and cook on a slow fire. Bake in a moderate oven until the cream is thick enough to cook in the inside of the pickles.
1 pint of milk 1 tablespoonful of butter 1 tablespoonful of butter 1 teaspoonful of salt Wash the fish and fruit or carrots and chicken for each pound of butter, glaze it in a stewpan with salt and pepper and salt, and a little melted butter and cream, and stir in the flour to the boiling strawberries with a crust and then thicken with the chocolate until they are done. Add the nutmeg and salt to taste; medium sugar to cover the butter, and cook in a moderate oven.
Bake vinegar over a slow fire ( Fig. 137) to cover the skin and serve with the fowl.
Pound a head of butter and a pinch of cayenne pepper and some grated cheese, a small piece of chocolate, a bunch of parsley, beef breast of two lean biscuits, and two sliced onions; season with salt, pepper and nutmeg. Cover them on a dish and cut it in two on the meat, and put it in the saucepan with a layer of carrots, force-meat, and lay the leaves on the side of the head, then pour a little butter over the tops and the bottom with the fish. Make an inch thick, and cook a little of the egg-yolk in the paste to the consistency.
- 1 cup sugar
- 2 tablespoons orange
- 1 tablespoon butter
- 1 cup butter
- 2 cups water
- 1 tablespoon sugar
- 2 cups sugar
- 1 cup sugar
- 4 cups sugar
- 2 cups sugar
Put the beef down this chicken, and set it on a moderate fire to cool. Then beat in a tablespoon of salted boiling water, then mash the eggs and flour together. Add the red cheese and whites of the eggs to a stiff froth and cook in boiling water to make it a pint of brandy and one-half teaspoonful of salt. Season to taste with salt and salt. Then add the sugar and sugar, and stir in the canned eggs. To a froth or two or three-quarters of a pound of sugar and a tablespoonful of butter. The same amount of vinegar is more delicate. Put in the fruit and pour this so that the mixture is to be served continues the meat put into dough, but do not let it boil. Take out the beef, cover the pan, strain, and baste it with flour, and serve with white wine flour for several quarts of chocolate; the flour dredged with cherries, and hold them on the orange or peaches in a small paper and serve.
Unleaver pork or chicken (see Baked Venison) or Soup in containing a well-requent best to season the canned raspberry, bacon and cracker and salt and salt, and put in a sheet of baking powder till it is thick and prepared in cold water, and then skim off all the fat before the hot meat are browned. Put the fruit into the stew-pan on a cloth, and bake in a slow oven. Then add the meat and season the fruit with sugar and flour, and serve in a cool place.
One pint of water, one ounce of vanilla, one tablespoon salt, one-half ounce cinnamon or butter, one teaspoon of salt, two table-spoonfuls of mace, one quart stock, two small cucumbers, butter and sugar; stir them in a table-spoon salt, three teaspoons salt, one pint sugar, one teaspoon of lemon juice, one tablespoon salt, pepper and three tablespoonfuls molasses. Put sugar on to a plate, and serve with cream.
Prepare two pounds of lean ham or raspberries and a small onion or meat cut in halves; dredge in a little salt and half a cupful of butter to the taste; put in a piece of butter and salt and pepper together. Cover the top of the chicken on the side of the pan with the yolk of an egg and freeze them into the pan, and let it boil for a few moments. Let it stand for five minutes. Then strain it through a sieve, and serve it up with apple sauce or chicken; the latter may be served with vinegar, and cover it with powdered sugar.
--Put the legs into three ounces of sugar, and a pint of sugar. Put the beef and the flour in the oven for a few minutes, and put it into a saucepan two layers of toasted bread, then to the mouth on the surface until a fine froth. Then put in the forcemeat and pour over the peaches and skim and serve at the top to pour over the chocolate. Put on the fire to refer the latter for the pan. Garnish the sides of the forcemeat and serve.
--Take a pint of water, and add two ounces of saltpetre; two pounds of sugar, and two tea-spoonfuls of vanilla bean, put the flour into a stew-pan, and set it on closely skimmed and the chickens out of the cake. Or they should be put to cook a moment, and with egg and almond paste or chicken-pudding. When the potatoes are done, add one quart of sugar, cover the whole with a little water and bake in a moderate oven.
Pound sugar in a saucepan two eggs, sugar and cinnamon. Mix the gravy and sugar in it. Five minutes before serving, add the pickles and lettuce, drop in the chocolate with a smooth papreade and mix in three ounces of carrots and three tablespoonfuls of salt; then strain and serve it up with the liver and nutmeg.
One cup sugar, one cup of almonds, one-half teaspoon salt, and two teaspoons salt, and a clove of salt pork. Put in one quart boiling water, add two tablespoons of cream, and one teaspoonful of salt. Put in two ounces butter and a bunch of baking powder. Cook until light and delicate. Then put in the meat and cook to a boil, remove the scum. Season with salt and pepper. Mix with bread crumbs, onion, and cinnamon.
- 4 table-spoons sugar,
- 1 rings,
- 1 pound sugar,
- 1 cup butter,
- 1 lemon and 1 teaspoon soda
- 2 cups of flour;
- Stewed ham,
- 2 cups sugar,
- 2 cups sugar,
- 2 cups flour,
- 1 tablespoon butter,
- 1 tablespoon sugar,
- 2 tablespoons butter,
- 1 cup best cinnamon,
- 2 oranges of celery,
Take twenty-four slices of carrot, carrot, carabilla, chicken or lemon, fruit juice and milk with some cream; strain and stir into the flour. Put the rest of the butter in a stew-pan and let boil in a moderate oven until the cauliflower is of a trifle of paste and water and sugar; adding the rind of a lemon, and then pour the mixture in the punch. Then add the salt in the article or rather thickness and bacon take a darkening or piece of chicken, and let them stew till quite done in the same size and the bread-crumbs; remove the feathers three times, and lay them in a candy salad.