World Famous Recipes

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

Famous Recipes

PICKLED PEARS. MRS. F. E. BLAKE.

To one gallon of moderately strong vinegar, add a small handful of

cloves (not ground), several sticks of cinnamon, sugar enough to make

vinegar quite sweet. Take small pears, and with a small pointed knife

remove all blemishes, but do not pare them. Put vinegar on the stove.

When it comes to a boil, fill kettle as full of pears as will boil;

set on back of stove, and boil slowly for three and one-half hours;

fill your cans, and seal while very hot.

Diabetic Recipe Blog

Cut a chicken in eight pieces and drop them into some cold milk,
seasoning with salt. After soaking for a few minutes dry the chicken in
flour and lay in a frying pan in good butter. Place in the oven and let
them cook slowly, turning them occasionally until they are nice and
brown on all sides, when remove them. In the gravy put a tumblerful of
cream and a pinch of paprika, mix well and let it cook for ten minutes,
until it gets thick, then strain and pour over the chicken and serve.

The following “don’ts” are added to the recipe: Don’t use frozen
poultry. Don’t substitute corn starch and milk for cream.

Christmas Recipes

STEWED RICE. MRS. EDWARD E. POWERS.

Take one-half cup of rice; wash it twice; cover with water two inches

above rice; cook dry; then cover with a cup or more of milk; add

butter the size of a walnut, and salt to taste. When cooked dry

again, serve hot with cream and sugar.

Recipes

SUGAR CHOCOLATE CARAMELS

Mix two cupfuls of sugar, three-fourths of a cupful of milk or cream,
one generous tablespoonful of butter, and three ounces of Premium No. 1 Chocolate. Place on the fire and cook, stirring
often, until a little of the mixture, when dropped in ice-water, will
harden; then stir in one-fourth of a cupful of sugar and one
tablespoonful of vanilla, and pour into a well-buttered pan, having the
mixture about three-fourths of an inch deep. When nearly cold, mark it
off in squares, and put in a cold place to harden. These caramels are
sugary and brittle, and can be made in the hottest weather without
trouble. If a deep granite-ware saucepan be used for the boiling, it
will take nearly an hour to cook the mixture; but if with an iron
frying-pan, twenty or thirty minutes will suffice.

Recipes