La cuisine creole

“La Cuisine Creole” (Creole cookery) partakes of the nature of its birthplace--New Orleans--which is cosmopolitan in its nature, blending the characteristics of the American, Fr...

In cutting up the turtle great care should be taken of the fat, which should be separated, cut up neatly, and stewed till tender in a little of the liquor, and put into the ture...

Take six nice fat crabs, wash them, and while _alive_ chop off the claws; then clean the rest of the crabs carefully and lay them in a dish. Chop up two onions fine, fry them in...

To a gallon of whisky add four pounds of brown sugar, a cup of yeast, and seven gallons of water. Put it into a demijohn or keg. If you set the vinegar in April, it will be good...

Take a young, fat chicken, cut it up, pepper and salt it, dredge it over with flour, and set it by while you mix a cup of lard, and some slices of fat bacon in a frying pan. Let...

Very nice potato puffs may be made by mashing seven or eight potatoes smoothly, and mixing in with them two well-beaten eggs, two tablespoonfuls of melted butter, also well-beat...

Lay fresh mushrooms in a deep dish, strew a little salt over them, then a fresh layer of mushrooms and salt, till you get in all the mushrooms. Let them stay in this brine three...

Take ripe, sound, cling-stone peaches; remove the down with a brush like a clothes brush; make a gallon of good vinegar hot; add to it four pounds of brown sugar; boil and skim...

Take two pints of milk, four eggs, and a small teacupful of yeast, or a yeast cake; melt a piece of butter (the size of an egg) in a little of the milk, add a teaspoonful of sal...

Two cups of butter, four cups of sugar, sixteen eggs, six cups of sifted flour, two teaspoonfuls of yeast powder. Cream the butter and sugar together; add the beaten yolks, then...

This can be made with maizena, corn starch, or potato flour, but maizena is preferable. Take a quarter of a pound of maizena and three pints of milk. Put two and a half pints of...

Take three quarts of water, one pint of white wine, six teaspoonfuls of brandy, six lemons, juice and peel, six eggs, the whites slightly beaten, the shells crushed--the yolks n...

Take half a package of gelatine, using a little more than half the quantity of water given in the recipe for making jelly; in all other respects use the same proportions. When r...

This is the best of all apple jellies. Wash the apples, cut them up, remove all defects, remove the seeds and the blossom end; but do not pare them. Lay them in your preserving-...

Beat one hour the yolks of five eggs with half a pound of sugar; add half a pound of blanched almonds pounded fine, the yellow part of one lemon grated. Mix well; add half a pou...

Dress fourteen snipe, stuff them with a little browned stuffing, to which add two hashed truffles. Bend the skin back carefully while stuffing, and then replace it so the birds...

Pie-crust, 187 Pie-crust, Buttermilk, 188 Pie-crust, Family, Short, 186 Pork and Apple Pie, 193 Pudding, Baked Suet, 198 Pudding, Bird’s Nest, 201 Pudding, Delicious Bread, 204...