A SODA CAKE.

Jewish Recipes

Mix with the above ingredients one drachm of soda, which should be
rubbed in with the flour. This is reckoned a wholesome cake, and half
the quantity of eggs are required, or it may be rendered a fine rich
cake by increasing the quantity of eggs, butter, and fruit.

Jewish Recipes

Chicken Recipes

BAKED HADDOCK.

Jewish Recipes

Carefully clean a fresh haddock, and fill it with a fine forcemeat,
and sew it in securely; give the fish a dredging of flour, and pour on
warmed butter, sprinkle it with pepper and salt, and set it to bake
in a Dutch-oven before the fire, basting it, from time to time, with
butter warmed, and capers; it should be of a rich dark brown, and it
is as well to dredge two or three times with flour while at the fire,
the continual bastings will produce sufficient sauce to serve with it
without any other being added.

Jewish Recipes

Mackarel and whiting prepared in this manner are excellent, the latter
should be covered with a layer of bread crumbs, and arranged in a
ring, and the forcemeat, instead of stuffing them, should be formed
into small balls, and served in the dish as a garnish.

Jewish Recipes

The forcemeat must be made as for veal stuffing, with the addition of
a couple of minced anchovies, cayenne pepper, and butter instead of
suet.

Jewish Recipes

chicken curry recipes

Pudding Recipes

BAKED INDIAN PUDDING. MRS. M. B. VOSE.

Scald one pint of milk; stir into it one-half cup of Indian meal,

one-half cup molasses, and a pinch of salt. When this is cold, pour

over it, without stirring, one pint of cold milk. Bake in a slow oven

about four hours to obtain the color and flavor of the old-fashioned

pudding.

Smothered Chicken Breast Recipe

WAFLERS.

Jewish Recipes

Mix a cup and a half of thick yeast with a little warm milk, and set
it with two pounds of flour before the fire to rise, then mix with
them one pound of fresh butter, ten eggs, a grated nutmeg, a quarter
of a pint of orange flower-water, a little powdered cinnamon, and
three pints of warm milk; when the batter is perfectly smooth, butter
the irons, fill them with it, close them down tightly, and put them
between the bars of a bright clear fire; when sufficiently done, they
will slip easily out of the irons.

Jewish Recipes

Wafler irons are required and can be obtained at any good ironmongers
of the Hebrew persuasion.

Jewish Recipes

Chicken Recipes

FRUIT RECIPE FOR HOT WEATHER.

Remove the rind of two lemons, and cut the lemons in small pieces; add

two cups of sugar, one pint of boiling water, three tablespoons of

corn starch; mix with a little milk; put them all together, and boil

slowly for five minutes. Cut into small bits four oranges; put in a

deep dish, ready for the table, and sprinkle over them a little fine

sugar; pour the lemon compound over them. When cold, whip whites of

two eggs; add a very little sugar. Flavor with lemon extract. Put in

ice box to cool.

Cookie Recipes

MOCK TURTLE.

Half boil a well-cleaned calf’s head, then cut off all the meat in
small square pieces, and break the bones; return it to the stew-pan,
with some good stock made of beef and veal; dredge in flour, add fried
shalot, pepper, parsley, tarragon, a little mushroom ketchup, and a
pint of white wine; simmer gently until the meat is perfectly soft and
tender. Balls of force-meat, and egg-balls, should be put in a
short time before serving; the juice of a lemon is considered an
improvement.

Pancake Recipe

Receipts for Invalids.

Jewish Recipes

BEEF TEA.

Jewish Recipes

Cut one pound of fleshy beef in dice, or thin slices, simmer for a
short time without water, to extract the juices, then add, by degrees,
one quart of water, a little salt, a piece of lemon peel, and a
sprig of parsley, are the only necessary seasonings; if the broth is
required to be stronger put less water.

Jewish Recipes

Green Beans with Glazed Onions

Add the beaten yolks of seven eggs to one pint of boiling milk, one cup
of sugar, one-half teaspoonful of vanilla, one-quarter teaspoonful of
almond extract. When thick add two and a half cups of thick cream. Cool
and freeze. Line the bottom of a mold with Sultana raisins which have
been soaked in sherry wine twenty-four hours. Put a layer of frozen
cream, then raisins, continuing until all is used. Pack in ice and salt
two hours and serve with caramel sauce.

Recipes - World Famous Recipes

Serves 4-6

DRUMSTICKS WITH HERB GRAVY

10 roaster drumsticks

1 empty coffee can (12-16-ounces) with ends removed and outside greased

Kitchen twine

1/3 cup olive oil

Salt and ground pepper to taste

1 1/2 teaspoons minced, fresh oregano or 3/4 teaspoon dried, divided

1 1/2 teaspoons minced, fresh thyme, or 3/4 teaspoon dried

1/4 cup flour

1 clove garlic, minced

2 cups chicken broth or water

4 hard-cooked eggs, dyed red, optional garnish

Fresh bay leaves, thyme, oregano and marjoram, optional garnish

Chicken Recipes - The Perdue Chicken Cookbook

Copyright (C) by Mitzi Perdue - Used with Permission

Eggscape

Chicken Recipes

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Serves 6-8

I don’t think I can count the number of times my son Carlos made this

as a teenager. He’s also served it to Frank. Carlos and I laugh over the idea of serving Frank’s Franks to Frank.

8 chicken franks

1 package (8-ounces) crescent roll dough

2 tablespoons Dijon mustard

2 slices Swiss cheese, 7×4-inches

1 egg beaten with 1 tablespoon water

1-1/2 teaspoons poppy seeds (optional)

Preheat oven to 375oF. Pierce franks all over with tines of fork. Divide crescent rolls and place on lightly floured surface. Working with one piece of dough at a time, fold tips of long side of triangle in to meet at center. Then stretch triangle lightly up toward point. Cut cheese slices in half, then diagonally to form four triangular pieces. Brush dough with thin layer of mustard, top with cheese, brush with mustard again. Roll franks in the dough, starting at the bottom and rolling toward the point. Place on ungreased baking sheet so they are not touching. Brush lightly with egg wash and sprinkle with poppy seeds. Place in the middle of the oven for 15 to 20 minutes or until dough is golden brown.

Chicken Recipes - The Perdue Chicken Cookbook

Copyright (C) by Mitzi Perdue - Used with Permission

Eggscape

Chicken Recipes

Obsidian Wings