Cooking Recipes

Cake Recipes

SOFT GINGERBREAD. GAIL HAMILTON.

One-half cup sugar, one-half cup butter, one cup molasses, two and

one-half cups flour, one teaspoonful cinnamon, one teaspoonful ginger,

one teaspoonful cloves, two eggs, two teaspoonfuls soda in a cup of

boiling water (put this in last).



Diabetic Recipes

Baking Recipes

Cake Recipes

MAPLE CAKE. MRS. C. C. CAMPBELL.

One cup sugar, two tablespoonfuls butter, two eggs (leaving out the

white of one), three-fourths cup cold water, two and one-half cups

flour, three teaspoonfuls baking powder.

FROSTING.--One-half cup maple syrup or sugar; boil to a taffy; pour

over the beaten white of one egg.



Diabetic Recipes

Sauce Recipes - Recipes for Sauces

VEAL FORCEMEAT

2 oz. Suet (Beef)—1/2d.

3 oz. Bread Crumbs—1/2d.

Pepper and Salt

1 Egg

1/2 teaspoonful Parsley

1/2 teaspoonful Sweet Herbs

Half a Lemon—1 1/2d.

Total Cost—21/2 d.

Shred the suet and mix it with the bread crumbs. Chop the parsley and sweet herbs very finely and stir them in, then the grated rind of half a lemon, and the pepper and salt; drop in the egg and bind into a paste, and it is ready to use. This forcemeat is suitable for fowls, turkeys, veal, and fish.

Spring Chicken Recipes Carnival of the Recipes

Dessert Recipes - CAKE RECIPES CRULLERS AND ECLAIRS

PLAIN CAKE
Beat together one-half cup of butter and two cups of sugar
until light and creamy, add the well beaten yolks of three eggs,
one-half cup of milk, three cups of flour in which three teaspoons of
baking powder have been sifted, and last the stiffly beaten whites of
three eggs.
Add any flavoring preferred and bake in a moderate oven.


Diabetic Meals

Jewish Recipes - Invalid Recipes - Receipts for Invalids

BARLEY MILK.

Jewish Recipes

Boil half a pound of pearl barley in one quart of new milk, taking
care to parboil it first in water, which must be poured off, sweeten
with white sugar. This is better made with pearl barley than the
prepared barley.

Jewish Recipes



Diabetic Recipes

Recipes Tried and True

Fowl and Game Recipes

FRIED CHICKEN. MRS. J. ED. THOMAS.

Kill the fowls the night before; clean, cut and set on ice until

needed the next day. Flour and sprinkle with salt and pepper; pour

boiling water over it, and stew three-quarters of an hour. Add

sufficient butter to fry a light brown.

Chicken Recipes Chicken Recipes turkey Recipes



Diabetic Meals

Recipes

THICKENED BUTTER

Place in a saucepan the yolks of a couple of eggs.
Break them gently with a spoon, adding four ounces of butter, melted but
not browned. Set the pan over a slow fire, stirring until of the
required consistency.

Diabetic Beef Recipes

Chicken and Chicken Dressing Recipes

CHICKEN TIMBALES

Mix three-fourths of a cupful of flour with a half
teaspoonful of salt. Add gradually while stirring constantly, one-half
cupful of milk and one well beaten egg and one tablespoonful of olive
oil. Shape, using a hot Swedish timbale iron, and cook in deep fat until
delicately brown. Take from the iron and invert on brown paper to drain.
To make the filling for a dozen timbales, remove bones and skin from a
pint bowlful of the white or white and dark meat mixed of cold boiled or
roasted chicken, and cut in half inch pieces. Put over the first in a
saucepan two tablespoonfuls of butter and two of flour and when melted
and blended add milk and chicken broth, a cupful and a half or more as
desired to make a rich cream sauce. Season with salt and pepper, add the
chicken and, if preferred, one-half cupful of mushrooms cut in pieces
the same size as the chicken. Then brown in butter before adding to the
sauce. Fill the timbales.

Diabetic Recipes

Cooking Meats - Beef - Pork and Other Meats

CURRIED CHOPS

2 lbs. Chops—5d.

1/2 oz. Curry Powder—1d.

1 oz. Butter—1d.

Lemon Juice

1/4 lb. Rice

1/2 pint Gravy or Water—1d.

1/2 oz. Flour

1 Apple

1 Onion

Salt—1d.

Total Cost—9d.

Time—Three Hours.

Trim some of the fat away from the chops. Put the butter into a stewpan, put in the chops and brown them quickly; take out, chop up the apple and onion, and fry that too. Sprinkle with the curry powder and flour, pour in the stock or water and stir until it boils, then put back the chops, bring to the boil, and simmer very gently for three hours. Dish carefully, boil up the gravy, and if it is not thick enough boil quickly without the lid for some minutes. Season with salt and lemon juice and pour over the chops. Boil the rice by directions given elsewhere; rinse out a small mould or cup in cold water, press the rice into it, and turn out. Serve this in a separate dish, but send it to the table with the curry.

Chicken Breast Recipes

Soup Recipes - Recipes for Soups

SOUP MAIGRE

1/2 lb. Rice—1d.

2 oz. Butter—2d.

1 gill Milk—1/2d.

Salt

2 Eggs

1 Carrot

1 Onion—2 1/2d.

Total Cost—6d.

Time—Half an Hour

Wash the rice well in two waters, put into a saucepan with 2 1/2 pints of cold water and the onion and carrot whole. As the rice begins to swell add some more boiling water, until it is about the right consistency. Take out the onion and carrot and stir in the butter, a small piece at a time. Beat the yolks of the eggs in a basin, stir them quickly in, and bring again to boiling point, but do not let it boil; season with salt, and serve at once, with tiny rusks of bread. Make these by cutting up a dry crust into small pieces, dipping them in water, and baking until crisp in a moderate oven.



Cornish Game Hens

Baking Recipes

Cake Recipes

FRUIT CAKE. MRS. T. H. LINSLEY.

One cup butter, one cup brown sugar, two-thirds cup molasses, three

cups flour, one-half cup sour milk, one cup raisins, one cup currants,

one teaspoon soda in milk, four eggs, citron and spice to taste.



Cabbage Soup

Pickles Recipes

CELERY, OR FRENCH PICKLE. MRS. F. E. BLAKE.

One gallon each of chopped (very fine) cabbage, celery and sweet

peppers; one cupful of salt over peppers after being chopped; mix

well; let stand two hours; wash thoroughly till water is clear to

prevent coloring cabbage and celery. Mix together cabbage, celery,

and peppers; to this add one tablespoonful of salt, one pint of white

mustard seed (not ground), four pints of sugar, hot peppers to suit

the taste. Put in jars for immediate use; in sealed cans to keep. Be

fore putting away, add one gallon of good cider vinegar, cold.



Famous Recipes

Ice Cream Recipes - ICE CREAM AND SHERBETS

VANILLA PARFAIT
Cook a half cup each sugar and water over the fire
until it threads. Do not stir after the sugar has dissolved. Beat the
whites of three eggs until very stiff, pour the sirup slowly over it,
beating constantly. Flavor with vanilla, and when cold fold in a pint of
cream whipped stiff. Pour into a mold and pack.

Chicken Recipes

Dessert Recipes

ORANGE JELLY. MRS. L. D. HAMILTON.

Soak one box gelatine in half pint cold water until soft, add one cup

boiling water, juice of one lemon, one cup sugar, one pint orange

juice; stir until sugar is dissolved; then strain.



Slow Cooker Recipes

BEEF, VEAL AND PORK Recipes

PROPERLY FRYING STEAK

To fry steak properly (although some claim it
is not proper to fry steak under any circumstances), it is necessary to
have the butter, oleo, fat or grease piping hot, for two reasons: First,
the steak sears over quickly, and the juices are thus retained within
the steak to better advantage than by the slow process of cooking, but
even more important is the fact that the incrustation thus formed not
only holds the juices within the steak, but prevents the fat from
penetrating and making the steak greasy, soggy and unattractive. As a
rule, however, we must acknowledge that broiled steak is in varying
degrees largely superior to fried steak.

CURRIED PEANUT SOUP

Recipes

EGG AND POTATO SCALLOP

Fill a buttered baking dish with alternate
layers of cold boiled potatoes sliced thin, hard-boiled eggs also
sliced, and a rich white sauce poured over each layer. Cover the top
with buttered crumbs and set in the oven until the crumbs are browned.

chicken curry

Chocolate Recipes Cocoa Recipes Candy Recipes

PISTACHIO CHOCOLATE CREAMS

Fondant,
Green color-paste,
1 teaspoonful of vanilla extract,
1/8 a teaspoonful of almond extract,
Pistachio nuts in slices and halves,
1/2 a pound of Baker's "Dot" Chocolate.

Using green color-paste, vanilla and almond extract mold the fondant in
long shapes. Put a bit of nut in each impression, before filling it with
fondant. When firm coat with "Dot" Chocolate and set half a pistachio
nut on top.



Chicken Parmesan Pasta Salad

Chicken and Chicken Dressing Recipes

~MARBLED CHICKEN

Steam a young fowl until tender or cook it gently in
a small amount of water. Cut all the meat from the bones, keeping the
white and dark meat separate. Chop the meat with a sharp knife, but do
not grind it, season with salt and pepper. Press into a mold making
alternate layers of light and dark meat. Strain the broth in which the
fowl was cooked and which should be reduced by cooking to a small
amount, season with salt and pepper, add a tablespoon of butter after
skimming clear of all fat. Pour this broth over the meat and set all in
the ice chest until cold and firm. Unmold and cut in thin slices with a
sharp knife, then if liked garnish with cress and sliced lemon and
serve.

Blog Awards

SHERRIED PAN GRAVY

2 tablespoons reserved pan drippings

2 tablespoons flour

2 cups chicken broth or water

4 tablespoons dry sherry

Place roasting pan over medium heat; add flour to reserved clear pan drippings and cook 2 minutes, stirring and scraping the bottom to incorporate any browned bits. Stir in enough combined degreased pan juices, chicken broth and sherry to make 2 cups; simmer, stirring constantly, 2 minutes longer. Strain gravy into sauceboat.

Chicken Recipes - The Perdue Chicken Cookbook

Copyright (C) by Mitzi Perdue - Used with Permission

Eggscape

Chicken Recipes

Diabetic Recipes

Candy Recipes - Chocolate Recipes

MRS. LINCOLN'S CHOCOLATE CARAMELS

One cup of molasses, half a cup of sugar, one-quarter of a pound of
chocolate cut fine, half a cup of milk, and one heaping tablespoonful of
butter. Boil all together, stirring all the time. When it hardens in
cold water, pour it into shallow pans, and as it cools cut in small
squares.--_From Mrs. Lincoln's Boston Cook Book._



Diabetic Recipes

Vegetable Recipes - Recipes for Vegetables

PUREE OF VEGETABLES.

Jewish Recipes

Take any vegetable that may be approved, boil till well done, drain
away all water, reduce the vegetable to a pulp, and add to it any fine
sauce, to make it of the consistency of a very thick custard.

Jewish Recipes



Diabetic Recipes

MEXICALI CHICKEN

Serves 4-6

When you buy a chili powder for use in a Mexican dish like this one, you can be pretty sure that as long as you stick with the same brand, it will be about the same "heat" next year as it was last year. Having this kind of quality control is difficult because, first, there are more than 5000 known varieties of chilies, each with their own degree of "heat" and second, the same variety grown in a different climate or different year will vary considerably. The chili powder manufacturers get a consistent product by adjusting the formulations each year.

1/3 cup fresh lime juice

1/3 cup white vinegar

1 teaspoon chili powder

1 teaspoon salt or to taste

1/4 teaspoon ground pepper

1 whole roaster breast

2 tablespoons chopped, mild green chilies

1/4 cup ketchup

Tabasco

In large bowl, combine lime juice, vinegar, cumin, chili powder, salt and pepper. Place breast in marinade; cover and refrigerate 1 hour or longer. When coals are hot, arrange around drip pan filled halfway with water, close all vents. Drain breast, reserving marinade. Place breast skin side down on grill over drip pan. Grill, covered, 50 to 55 minutes, turning occasionally.

Meanwhile, in small saucepan over medium-high heat, combine reserved marinade, green chilies, ketchup and Tabasco to taste; bring to a boil. Reduce heat to low; simmer until slightly thickened. Remove from heat and brush over chicken during last 10 minutes of cooking time. Serve chicken with remaining sauce.

Grilled Fiesta Lunch

Chicken Recipes - The Perdue Chicken Cookbook

Copyright (C) by Mitzi Perdue - Used with Permission

Eggscape

Chicken Recipes

boss and secretary

Free Recipes

Salad Recipes

SANDWICH FILLING.

Take ham, veal, chicken, sardines, etc., with the white of the eggs,

chopped exceedingly fine, and mixed with sufficient of the dressing to

make a paste the consistency of butter; spread this on thin slices of

bread, cut in irregular shapes, and you have most delicious

sandwiches.

Dedicated to the Committee, by

Yours respectfully,

H. M. STOWE.



Odd News and Views

Dessert Recipes

BISQUE ICE-CREAM.

Put in a farina kettle one quart of good sweet cream, three-quarters

of a pound of sugar, and one tablespoonful of vanilla extract, and

allow the mixture to cook till the water in the outer kettle boils;

then remove from the fire. Brown two ounces of macaroons in a

moderate oven; cool, and roll to a fine powder; stir into the cream,

and when cold, freeze.



Healthy Recipes

Soup Recipes - Recipes for Soups

POT-AU-FEU

3 lbs. Leg of Beef—6d.

2 quarts Water

1 fagot of Herbs

Salt and Pepper

2 Onions

2 Carrots

2 Turnips

1 doz. Peppercorns—1 1/2d.

Total Cost—7 1/2 d.

Time—Five Hours

Pot-au-feu is the national dish of France; it is cheap, nourishing and palatable, and very simple to make. The slower it is cooked the better it is; in fact, in this lies the whole secret of success, for if it boils instead of simmering it is spoilt. Tie the meat up into a nice shape with a piece of tape, put it into cold water, bring slowly to the boil, and very carefully remove the scum; peel and slice up the vegetables, and put them in with the fagot of herbs and the peppercorns tied in a piece of muslin; bring to simmering point, and keep it so for five hours. The liquor can then be served as a soup with part of the vegetables and some sippets of toast. Take the tapes off the meat, and serve with the rest of the vegetables round the dish as a border or garnish. The remains of the beef can be pressed between heavy weights till cold, or put into a brawn tin and served cold with a salad.



Dessert Recipes

Jewish Recipes - Pickle Recipes - Recipes for Pickling

TO PICKLE WHITE AND RED CABBAGE.

Jewish Recipes

Take off the outside leaves, cut out the stalk, and shred the cabbage
into a cullender, sprinkle with salt, let it remain for twenty-four
hours, then drain it. Put it into jars, and fill up with boiling
vinegar, prepared with the usual spices; if the cabbage is red, a
little cochineal powdered, or a slice or two of beet-root is necessary
to make the pickle a fine colour; if it is white cabbage, add instead,
a little turmeric powder.

Jewish Recipes



Cajun Recipes

Jewish Recipes - Beef Recipes - Recipes for Beef

BEEF COLLOPS.

Jewish Recipes

Cut thin slices off from any tender part, divide them into pieces of
the size of a wine biscuit, flatten and flour them, and lightly fry
in clarified fat, lay them in a stew-pan with good stock, season to
taste, have pickled gherkins chopped small, and add to the gravy a few
minutes before serving.

Jewish Recipes



Apple Recipes

Cake Recipes - Cakes

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.


Candy Recipes
Pork Recipes

Chapter Four Chicken For Children

This chapter is going to be about cooking for and by kids, but I got the idea for it when I was thinking about something entirely different. I was idly wondering, "When is Frank the absolute happiest and most content?" Part of me instantly wanted to answer, "When working, of course." I believe that for him business is pleasure. If it's a busy time, he'll happily get along for weeks at a time on four hours sleep and work the rest except for meals. When it gets really busy, I've seen him get by on two hours$and still relish the work.

But there are certainly other things he enjoys. He's an avid baseball fan and the best Father's Day gift I think he ever got was tickets to go to one of the Oriole games with his son Jim and grandson Ryan. He also loves dancing (his nickname years ago used to be "twinkle toes").

Still, I think the time that he looks the most relaxed and content and generally pleased with life is when the four children and twelve grandchildren are here. They're scattered from Maine to Virginia, so we don't get them often, but when we do, it's an occasion. And it's one when I want to have food that I can count on the kids' liking.

Here are some of the principles of cooking for young children that I've learned from the Perdue home economists and from Cooperative Extension. I'm guessing that if you have kids, you know their preferences pretty well, but if you're entertaining other kids, these tips may come in handy.

_Finger foods such as chicken nuggets are always a hit. I keep a carton or two on hand for a never-fail snack food for kids$or grown-ups.

_Young children often prefer uncomplicated tastes. While some may go for elaborate sauces, it's safest to cook chicken by quickly sauteing it in your frying pan, and then have any of the grown-up's sauces available for the kids to use as an optional dip.

_Avoid highly seasoned foods for kids unless you know they're used to them.

_Frequently young children like uniform textures. Casseroles with hard and soft textures would be riskier than, say, a straightforward boned chicken breast.

_Pieces cut from a cooked Cornish hen can be a real treat for a small child. He or she eats the child-size portion, breast or leg, while the grown-ups eat regular size broiler breast or drumsticks.

_My friends in Cooperative Extension tell me that the latest scientific research suggests thinking of a balanced diet in terms of several days rather than just a rigid 24-hour period. That means that if one of the kids in your care goes on a chicken-eating jag or a peanut butter jag or a not-eating jag, don't worry; it's ok as long as in the course of several days he or she is

getting a balanced diet. Knowing this can make meal time a lot more relaxed.

Cooking with school age kids can be a lot of fun, as long as it's presented as a treat instead of a chore. You might, for a start, get them involved in planning the week's menu. I know some families who allow each child to pick the main dish for one meal a week. Older children actually get to cook their choice. My daughter-in-law, Jan Perdue, suggests getting kids to pick out meals with an ethnic or international theme so that mealtime is a time to explore other cultures as well as a time to eat.

Many of the recipes in this chapter are not only popular with kids, they're designed to be easy and fun for them to make. When your kids are trying these recipes, how about teaching them some of the food preparation tips that will be useful to them for the rest of their lives?

When I'm cooking with kids, my first concern is food safety. I explain to them that in most cases food-borne illnesses don't make you violently sick (although they can); the usual episode is more likely to be simple queasiness or a headache or feeling under the weather and not knowing quite why. To avoid these nuisance illnesses as well as the possibility of more serious ones, the number one rule is:

_Wash your hands and all utensils before and after touching any raw meat.

Here are some other food preparation tips that kids should k

Cajun Recipes

RED EYE EGGROLLS

Makes 16,

Serves 8

These take some work, but they've been a great success with both kids and adults. I've served them at parties where both have been present and the "egg rolls" vanished just about as fast as I could make them.

8 chicken franks

2 tablespoons vegetable oil

1 can (16-ounces) bean sprouts, drained

2 cups shredded Chinese cabbage or iceberg lettuce

1 tablespoon soy sauce

1/4 cup chicken broth

16 square eggroll wrappers (You might be able to find them in the produce section of your supermarket and they are available in Oriental food shops.)

1 egg, beaten

vegetable oil for deep frying

Halve franks crosswise, set aside. In large skillet, over medium-high heat, heat oil; add vegetables, toss and cook 2 minutes. Add soy sauce and broth. Reduce heat to medium-low and simmer, covered, 5 minutes; drain well in colander.

Place eggroll wrapper on work surface with a corner pointing toward you; brush each corner with egg. Place two rounded tablespoons of vegetable mixture in center, then top with frank piece horizontally. Fold bottom corner over frank and filling, then fold right and left corners over and roll up to complete.

In a wok, fryer or heavy skillet, heat 2-inches oil to 370oF or until a small cube of bread sizzles when placed in oil. Fry 3-4 eggrolls at a time until crisp all over. Drain well on paper towels.

Before serving , re-heat on shallow baking pan in preheated 350oF oven for 10 to 12 minutes. (I don't recommend reheating them in the microwave. They'll come out soggy instead of crisp.)

Chicken Recipes - The Perdue Chicken Cookbook

Copyright (C) by Mitzi Perdue - Used with Permission

Eggscape

Chicken Recipes

Scottsdale Jobs

Soup Recipes - Soups - STOCK OR CONSOMME

VERMICELLI SOUP.

Jewish Recipes

Make a fine strong stock from the shin of beef, or any other part
preferred, and add, a short time before serving, a handful of
vermicelli, which should be broken, so that it may be in pieces of
convenient length, the stock should be more or less flavoured with
vegetables, and herbs, according to taste.

Jewish Recipes



Famous Recipes

Salad Recipes - Recipes for Salads

FISH SALAD

Cold Boiled Fish—4d.

1 Lettuce—1/2d.

1 Egg—1d.

Salad Dressing, or Remoulade Sauce—4d.

Total Cost—91/2 d.

Make a salad dressing the same as that given for lettuce salad; flake up the fish free from skin and bone. Wash and dry the lettuce and shred it up, mix the fish with the dressing. Put a layer of lettuce at the bottom of the bowl, then one of fish and dressing. Do this alternatively, leaving plenty of lettuce for the top; garnish with hard boiled eggs cut into slices.

Italian Recipes

Vegetable Recipes

BOILED ONIONS WITH CREAM

Peel twelve medium-sized onions, pare the
roots without cutting them, place in a saucepan, cover with salted
water, add a bunch of parsley, and boil for forty-five minutes; take
them from the saucepan, place them on a dish, covering with two gills of
cream sauce, mixed with two tablespoonfuls of broth, garnish, and serve.

Italian Recipes

Pickles Recipes

ROSA'S SWEET PICKLE.

Nine pounds peaches, three pounds sugar, three quarts good cider

vinegar. Peel the peaches; then put them with the sugar and vinegar

in a porcelain lined kettle; cook for five to ten minutes; put two

cloves in each peach; add a little whole allspice.



Italian Food

BEEF, VEAL AND PORK Recipes

LAMB CHOPS EN CASSEROLE

Trim off the superfluous fat from the chops,
and place them in a casserole with a medium sized onion, sliced and
separated into rings. Cover each layer of chops with the onion rings,
then add a pint of boiling water. Cover and cook for one hour and
one-half in a moderate oven. Add salt and pepper and some sliced carrot,
and cook until the carrot is tender. Remove the chops to a hot platter
and pour over them the gravy which may be thickened, then garnish with
the carrot.

Chicken Recipes

Cooking Recipes

Cake Recipes

CRULLERS. MRS. C. H. WILLIAMS.

One cup sugar, three eggs, one-half cup milk, butter the size of a

walnut, three teaspoonfuls baking powder. Fry in lard.



Easter Carnival

Cookie Recipes

Cookie Recipes

COOKIES. MRS. LIZZIE MARTIN.

One cup butter, one pint sugar, three eggs, three tablespoons water,

two pints flour, two teaspoons baking powder, nutmeg to taste.



Famous Recipes

Recipes Tried and True

SOUP Recipes

CORN SOUP. MRS. G. H. WRIGHT.

Cover a soup bone with water, and boil one hour. Add some cabbage and

onion (cut fine). Boil two hours longer. Add twelve ears of grated

sweet corn. Season to taste.



Recipes

Cooking Meats - Steak - Pork - Lamb and Other Meat

STEAK A LA JARDINIERE

1 lbs. Steak—5d.

1 gill Green Peas—2d.

1 gill French Beans—1d.

1/2 oz. Flour

1 oz. Butter

1 Carrot

1 Turnip

1/2 pint Gravy

Salt—1 1/2d.

Total Cost—91/2 d.

Time—Three Hours

Cut the steak into neat pieces and fry very quickly in the butter; take it out, put in the flour, and when quite smooth pour on the gravy and stir until it boils. Put back the steak, and simmer very gently for three hours. Cut the carrot and turnip up into thin strips, and put them in when the steak has been cooking for two hours. Boil the peas and beans separately, and add them to the stew five minutes before serving. Arrange the steak on a hot dish, put the vegetables round, and pour over the gravy. The greater the variety of vegetables used the nicer this dish will be.

Famous Recipes

Recipes Tried and True

Fowl and Game Recipes

PIGEONS AND PARTRIDGES.

These may be boiled or roasted the same as chickens, only cover the

breasts with thin slices of bacon; when nearly done, remove the bacon,

dredge with flour, and baste with butter. They will cook in half an

hour.



Recipes

THIGH CHILI

Serves 4

This is a healthy, low-cholesterol chili.

4 roaster boneless thigh cutlets

2 tablespoons vegetable oil

1/2 cup chopped onion

1 large garlic clove, minced

1 green pepper, seeded and chopped

1 can (16-ounces) tomatoes, chopped, with liquid

1 can (16-ounces) kidney beans, drained

1 tablespoon chili powder

salt and ground pepper to taste

Tabasco, to taste

Cut chicken into bite size pieces. In a Dutch oven over medium-high heat, heat oil. Add chicken, onion, garlic and green pepper and cook, stirring until chicken loses its pink color. Add remaining ingredients and stir. Simmer, covered, over medium-low heat for 30 minutes or until chicken is tender. Adjust seasonings according to taste.

Chicken Recipes - The Perdue Chicken Cookbook

Copyright (C) by Mitzi Perdue - Used with Permission

Eggscape

Chicken Recipes

Teaching Homonyms

Lenten Recipes

FRIED PARSLEY

Carefully pick the stems from the parsley, dry it on a
cloth, put into a frying basket, then into hot fat. Be careful that the
fat is not too hot. Fry for a few minutes.

Recipes

Jewish Recipes - Paste - Pastry Recipes - Recipes for Pastries

A VOL-AU-VENT OF FRUIT.

Jewish Recipes

It is now the fashion to fill _vol-au-vents_ with fruits richly stewed
with sugar until the syrup is almost a jelly; it forms a very pretty
entremet.

Jewish Recipes



Quotes and Sayings

Jewish Recipes - Dessert Recipes

TOURTE A LA CREME.

Jewish Recipes

This is a fashionable and delicate description of tart. A couple of
round cutters about the size of a pie plate are required for it, one
of the cutters must be about two inches smaller than the other, if
they are fluted the tourte will have a better appearance.

Jewish Recipes

Roll out some very rich puff paste to the thickness of one inch, and
cut two pieces with the larger tin cutter, then press the smaller
cutter through one of these pieces, and remove the border which will
be formed round it; this must be laid very evenly upon the other piece
of paste, and slightly pressed to make it adhere; place the tourte in
an oven to bake for about twenty minutes, then let it become cool, but
not cold, and fill it with a fine custard or with any rich preserves;
if the latter, a well whipped cream may be laid lightly over; the
pastry may be glazed if approved.

Jewish Recipes



Cooking Recipes

Bread Recipes

MUFFINS. MRS. A. C. AULT.

One cup sweet milk, one-half cup butter, one egg, one tablespoonful

sugar, two teaspoonfuls baking powder, two and one-half cups flour, a

pinch salt.

"ELECTRIC LIGHT FLOUR" is guaranteed pure winter wheat flour.



Easter Recipes

Recipes Tried and True

Seafood Recipes

SOUR SAUCE FOR FISH.

One-half cup butter, with one-half cup vinegar; let boil, then add two

Mustard spoonfuls of prepared mustard, a little salt, and one egg,

beaten together. Make in the farina kettle. Stir while cooking.



Low Carb Recipes

Chocolate Recipes Cocoa Recipes Candy Recipes

CHOCOLATE MOLASSES KISSES

2 cups of coffee A sugar,
1/3 a cup of glucose, (pure corn syrup),
2/3 a cup of water,
1 cup of molasses,
2 tablespoonfuls of butter,
1/4 a teaspoonful of salt,
4 ounces of Baker's Premium Chocolate,
1 tablespoonful of vanilla extract, or
1 teaspoonful of essence of peppermint.

Put all the ingredients, save the salt, chocolate and flavoring, over
the fire; let boil rapidly to 260 deg.F., or until brittle when tested in
cold water. During the last of the cooking the candy must be stirred
constantly. Pour onto an oiled platter or marble; pour the chocolate,
melted over hot water, above the candy; as the candy cools on the edges,
with a spatula or the fingers, turn the edges towards the center;
continue this until the candy is cold enough to pull; pull over a hook
until cold; add the flavoring, a little at a time, during the pulling,
cut in short lengths and wrap in waxed paper.



Thanksgiving Recipes

Dessert Recipes and Sweets

SODA CAKE

1 lb. Flour—2d.

1/2 lb. Currants—2d.

1/2 lb. Sugar—1d.

6 oz. Dripping

1 1/2 teaspoonsful Carbonate of Soda

1/2 pint Milk—2d.

Total Cost—7d.

Time—Two Hours.

Rub the dripping and the flour together; clean and stir in the currants and sugar. Stir in the soda and mix into a dough with the milk, beat for a few minutes. Pour into a tin which has been well rubbed with dripping, bake in a moderate oven for two hours.

Low Carb Recipes

Jewish Recipes - Invalid Recipes - Receipts for Invalids

PLAIN WHEY.

Jewish Recipes

Put into boiling milk as much lemon juice or vinegar as will turn it,
and make the milk clear, strain, add hot water, and sweeten.

Jewish Recipes



Fruit Recipes
Pork Recipes

Game, Gravy and Garnishes Recipes

ROAST DUCK WITH ORANGE SAUCE

Scrape a tablespoonful each of fat,
bacon, and raw onion and fry them together for five minutes. Add the
juice of an orange and a wine-glassful of port wine, the drippings from
the duck and seasoning of salt and pepper. Keep hot without boiling and
serve with roast duck.

Life Sayings

Pie and Pastry Recipes

CHERRY PIE

Roll two large soda crackers into fine dust and stone
cherries enough to measure two cups. Line a pie plate with good rich
paste and scatter one-half cup of sugar over. Sprinkle one-half of the
cracker dust, and over that one-half of the cherries. Repeat the three
layers, pour on one cup of cherry juice and cold water, cover with paste
and bake in a moderate oven.

Famous Quotes

Cooking Meats - Beef - Pork - Lamb and Other Meat

HASHED BEEF AND TOMATO SAUCE

1 lb. Cold Roast Beef—3d.

8 tomatoes—3d.

1 fagot of Herbs

Salt and Pepper—1/2d.

1 gill Gravy

1 oz. Butter

1/2 teaspoonful Sugar

Toast—1 1/2d.

Total Cost—8d.

Time—Half an Hour

Slice up the tomatoes and put them into a saucepan with the butter, herbs, pepper, salt, sugar, and gravy. Stir about until it becomes quite a pulp; then rub through a sieve, season to taste, and let it get quite cold. Cut the beef into thin slices and lay it in a saucepan, pour over the cold sauce and let it get hot through, very slowly. Arrange on a hot dish, and garnish with fried sippets of bread or toast.

Bread Recipes

Chicken and Chicken Dressing Recipes

POTTED CHICKEN

Truss a small broiler in shape and lay in casserole.
Brush it generously with melted butter, put on the cover, and cook
twenty minutes. Now add one cup of rich stock or beef extract dissolved
in hot water to make a good strength. Cover and finish cooking. Serve
uncovered in the same dish with spoonfuls of potato balls, small carrots
sliced and tiny string beans laid alternately round the chicken. The
vegetables should each be cooked separately.

Candy Recipes

Recipes Tried and True

Fowl and Game Recipes

ROAST TURKEY. MRS. J. F. MC NEAL.

Prepare the dressing as follows: Three coffeecups of bread crumbs,

made very fine; one teaspoonful salt, half teaspoonful pepper, one

tablespoonful powdered sage, one teacup melted butter, one egg; mix

all together thoroughly. With this dressing stuff the body and

breast, and sew with a strong thread. Take two tablespoonfuls of

melted butter, two of flour; mix to a paste. Rub the turkey with salt

and pepper; then spread the paste over the entire fowl, with a few

thin slices of sweet bacon. Roll the fowl loosely in a piece of clean

linen or muslin; tie it up; put it in the oven, and baste every

fifteen minutes till done. Remove cloth a few moments before taking

turkey from oven. A young turkey requires about two hours; an old one

three or four hours. This can be tested with fork. Thicken the

drippings with two tablespoonfuls of browned flour, mixed with one cup

sweet cream.

OYSTER SAUCE TO BE USED WITH THE TURKEY.--Take one quart of oysters;

put them into stew pan; add half cup butter; pepper and salt to taste;

cover closely; let come to a boil, and serve with the turkey and

dressing.

Chicken Recipes Chicken Recipes Turkey Recipes



Saying of the Day

Condiment Recipes - PRESERVES, PICKLES AND RELISH

GREEN TOMATOES CANNED FOR PIES
To fifteen pounds round green tomatoes
sliced thin allow nine pounds granulated sugar and a quarter pound
ginger, washed, scraped and cut very thin, and four lemons scrubbed and
sliced thin, removing all seeds. Put this mixture over the fire with a
pint of water and cook about half an hour, taking care the contents of
the kettle do not scorch. Turn into sterilised glass jars and seal air
tight. A tablespoonful of cinnamon and a half tablespoonful each of
cloves and allspice may be added to the sauce while cooking if desired.

Cheese Steak Recipes
Cheese Recipes

Baking Recipes

Cake Recipes

CHOCOLATE CAKE. MRS. HARRY TRUE.

One scant cup butter, two cups sugar, two cups flour, one-half cup

sweet milk, three eggs, two teaspoons baking powder, one-half teaspoon

vanilla; add a small quarter cake of chocolate, grated and dissolved

in one-half cup boiling water. Allow this to cool before adding it to

the cake. Leave out the white of one egg for icing between the layers

of cake.



Beef Back Ribs Recipes
Cookie Recipes

Jewish Recipes - Sauce Recipes - Sauces

A FINE SAUCE FOR STEAKS.

Jewish Recipes

Throw into a saucepan a piece of fat the size of an egg, with two
or three onions sliced, let them brown; add a little gravy, flour, a
little vinegar, a spoonful of mustard, and a little cayenne pepper,
boil it and serve with the steaks.

Jewish Recipes



Recipes

Condiment Recipes - PRESERVES, PICKLES AND RELISH

SPICED CRABAPPLE JELLY
With crabapples still on hand a nice spiced
jelly can be made to serve with meats. Cook the apples without peeling
until tender. Strain through a jelly bag, add vinegar to taste with
cloves and cinnamon. Cook twenty minutes, add an equal quantity of sugar
that has been heated in the oven. Boil five minutes, skim and turn in
glasses.

Easter Jokes

Bread Recipes

~NUT BREAD~--One and one-half cups of white flour, two cups of graham
flour, one-half cup of cornmeal, one-half cup of brown sugar and
molasses, one pint of sweet milk, one cup of chopped walnuts, two
teaspoons of baking powder, one-half teaspoon of salt. Bake in a long
pan for three-quarters of an hour.

Funny Jokes

Pickles Recipes

CHOW-CHOW. MRS. C. C. STOLTZ.

Two quarts small cucumbers, two quarts small onions, two cauliflowers,

six green peppers; cut all, and put in salt and water four hours; then

scald, and drain.

PASTE.--Six tablespoonfuls mustard, one tablespoonful turmeric, one

and one-half cups sugar, one cup flour. Mix all well together; add

cold vinegar to wet it up; pour into two quarts of boiling vinegar.

Pour this on pickles; mix thoroughly, and put in cans.



Recipes

Recipes Tried and True

BEEFSTEAK AND MUSHROOMS. CALEB H. NORRIS.

Put the steak on to fry, with a little butter. At the same time put

the mushrooms on in a different skillet, with the water from the can

and one-half cup extra; season with pepper and salt, and thicken with

a tablespoonful of flour. Take the steak out, leaving the gravy, into

which put the mushrooms, cook for a few minutes, and pour all over the

steak.



Easter Bunny Jokes

Cooking Recipes

Cake Recipes

WHITE CAKE. MRS. DELL W. DE WOLFE.

Two cups sugar, two-thirds cup butter, the whites of seven eggs (well

beaten), two thirds cup sweet milk, three cups flour, three

teaspoonfuls baking powder. Bake in square or round tins.



Easter Egg Recipes