Tag: W. H. ECKHART;

Recipes for Biscuits, Rolls, and Small Cakes

RAISED BISCUIT.  MRS. M. A. MOORHEAD. One pint sweet milk, one half cup butter, one tablespoonful sugar, onetablespoonful yeast, a little salt, whites of two eggs beaten stiff.Make the sponge at supper time.  At bed time, work in flour to Read More

Recipes for Breads

BREAD. “The very staff of life; the comfort of the husband; the pride of thewife.” DRY YEAST.  MRS. W. H. ECKHART. A large handful of hops put into one quart of water; cover, and letboil five minutes; strain over one Read More

Recipes for Pickles

PICKLES. “Peter Piper picked a peck of pickled peppers.”                                                       –MOTHER GOOSE. FOR SIX HUNDRED PICKLES.  MRS. M. E. WRIGHT. Make a brine of cold water and salt strong enough to bear up an egg;heat boiling hot, and pour over pickles; Read More

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 Cookies and Crackers

CHEAP COOKIES.  MRS. BELLE BLAND. One teaspoonful of baking powder mixed in flour, two cups of whitesugar, one cup of butter, one cup of sour milk, one teaspoonful ofsoda dissolved in the milk, one cup of chopped hickory nuts.  Takeenough 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 Fowl And Game

FOWL AND GAME. “And then to breakfast with what appetite you have.”                                                        –SHAKESPEARE. ACCOMPANIMENTS FOR FOWLS. With boiled fowls, bread sauce, onion sauce, lemon sauce, cranberrysauce, jellies, and cream sauce. With roast turkey, cranberry sauce, currant jelly. With boiled turkey, Read More

Recipes For Fish And Oysters

FISH AND OYSTERS. “Now good digestion, wait on appetite,And health on both.”                                                            –MACBETH. ACCOMPANIMENTS OF FISH.  MRS. DELL WEBSTER DE WOLFE. With boiled fresh mackerel, gooseberries, stewed. With boiled blue fish, white cream sauce and lemon sauce. With boiled shad, 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