World Famous Recipes

BLANCMANGE.

Jewish Recipes

To a quart of milk add half an ounce of fine isinglass, a handful
of beaten almonds, and two or three bitter almonds, a couple of bay
leaves, and a piece of lemon peel; when the isinglass is dissolved,
strain the milk into a basin; sweeten with four ounces of white sugar,
and pour into a mould.

Jewish Recipes

The juice of fresh strawberries is a fine addition to blancmange.

Jewish Recipes

Bill Austin

BREAKFAST ROLLS

Sift a quart of flour and stir into it a saltspoonful
of sugar, a cup of warm milk, two tablespoonfuls of melted shortening
and two beaten eggs. Dissolve a quarter of a cake of compressed yeast in
a little warm milk and beat in last of all. Set the dough in a bowl to
rise until morning. Early in the morning make lightly and quickly into
rolls and set to rise near the range for twenty minutes.

Easter Recipes

CABBAGE SOUFFLE
Chop a solid white head of cabbage and cook in salted
water until tender. Drain and place in a buttered dish in layers with a
sprinkling of grated cheese between. Mix two tablespoonfuls each of
flour and butter, add one cupful of rich milk, the beaten yolks of two
eggs and a saltspoon of salt and mustard, stir over the fire until it
boils. Then add the stiffly beaten whites of the eggs, pour over the
cabbage and bake for half an hour.

Teaching Spelling

MAYONNAISE

2 Eggs—2d.

1 gill Oil—2d.

1/2 gill Vinegar

Salt—1/2d.

Total Cost—41/2 d.

Time—Three-quarters of an Hour.

Put the yolks of the eggs into a basin, sprinkle over the salt, begin to stir them with a wooden spoon, dropping in the oil very slowly. The sauce must be kept thick, and the oil added very slowly. When it is quite thick and smooth, pour in the vinegar slowly, and it is ready for use. This is considered the finest of all salad dressings. If made some time before it is required for table, it must be kept cool. It ought to stand in ice, and the vinegar should be added just before serving. It may be used for any kind of salad instead of the ordinary dressing.

Wonder Ice

TO PICKLE WALNUTS.

Jewish Recipes

Soak in brine for a week, prick them, and simmer in brine, then let
them lay on a sieve to drain, and to turn black, after which place
them in jars, and pour over boiling spiced vinegar.

Jewish Recipes

Free Recipes