Margaret Brown's French Cookery Book

Boil 2 good-sized sweet potatoes, weighing about a pound; strain and mash through a sieve; 1 tablespoonful of butter must be put in them; sweeten to taste; 1 pint of boiling mil...

Take 5 pounds of salmon, cut it down the back, and take out the fillets. Lard it very close with thin strips of lard, put on with larding-needle. Put on gridiron, broil it; put...

Mix 4 cups flour, 2 of sugar, 1 of butter, 2 teaspoonfuls cream tartar, all together; dissolve 1 teaspoonful of carbonate of soda in a cup of milk and mix this with the first. A...

Two young chickens, cut up in joints; place in stewpan a small piece of butter, a little piece of onion and parsley, 1 pint of water. Let stew slowly. When most done take 1 teac...

Press sufficient raspberries through a hair sieve to give 3 pints of juice. Add 1 pound pulverized white sugar and the juice of 1 lemon. Place in freezer and freeze.

Asparagus Soup, 18 Apple Chocolate, 99 Apple Omelette, 76 Apple Cake, 77 Apple Stuffing, 78 Apple Jam, 78 Apple and Rice, 98 Apple (red) in Jelly, 99 Apple Charlotte, 37 Apple J...

Tongue requires more cooking than a ham. One that has been salted and dried should be put to soak 24 hours before wanted, in plenty of water; a green one from the pickle needs s...