Tag: G. H. WRIGHT;

Recipes for Delicacies

DELICACIES. “Custards for supper, and an endless host of other such lady-likeluxuries.”                                                            –SHELLEY. APPLE FLOAT.  MRS. M. E. WRIGHT. To one quart apples, stewed and well mashed, put whites of three eggs(well beaten), and four heaping tablespoons of sugar; beat Read More

Recipes for Cakes

CAKES. “With weights and measures just and true,Oven of even heat,Well buttered tins and quiet nerves,Success will be complete.” In making cake, the ingredients used should be of the bestquality–the flour super-fine, and always sifted; the butter fresh andsweet, and Read More

Recipes for Fancy Puddings

PUDDINGS “The proof of the pudding lies in the eating.” APPLE PUDDING.  MRS. G. H. WRIGHT. Six good-sized apples, stewed and well beaten; six eggs, beatenseparately; one pint of sweet cream; sweeten and flavor to taste.Bake with an under crust.  Read More

Recipes for Salads and Salad Dressings

SALADS AND SALAD DRESSING. “To make a perfect salad, there should be a spendthrift for oil, amiser for vinegar, a wise man for salt, and a madcap to stir theingredients up, and mix them well together.”                                                    — SPANISH PROVERB It Read More

Recipes for Vegetables

VEGETABLES. “Cheerful cooks make every dish a feast.”                                                          –MASSINGER. Always have the water boiling when you put your vegetables in, andkeep it constantly boiling until they are done.  Cook each kind byitself when convenient.  All vegetables should be well seasoned. Read More

Recipes for Soups

The best soups are made with a blending of many flavors.  Don’t beafraid of experimenting with them.  Where you make one mistake youwill be surprised to find the number of successful varieties you canproduce.  If you like a spicy flavor, Read More