Awesome Dessert Recipes From Scratch

In Blog, Custards Creams & Desserts by DougG0 Comments

PEACH MERINGUE Pare and quarter (removing stones) a quart of sound, ripe peaches; place them all in a dish that it will not injure to set in the oven and yet be suitable to place on the table. Sprinkle the peaches with sugar, and cover them well with the beaten whites of three eggs. Stand the dish in the oven …

Sauces For Puddings

In Blog, Dumplings & Puddings by DougG

BRANDY SAUCE, COLD Two cupfuls of powdered sugar, half a cupful of butter, one wine-glassful of brandy, cinnamon and nutmeg, a teaspoonful of each. Warm the butter slightly and work it to a light cream with the sugar, then add the brandy and spices; beat it hard and set aside until wanted. Should be put into a mold to look …

Pudding Recipes From Scratch

In Blog, Dumplings & Puddings by DougG

ALMOND PUDDING Turn boiling water on to three-fourths of a pound of sweet almonds, let it remain until the skin comes off easily; rub with a dry cloth; when dry, pound fine with one large spoonful of rose-water; beat six eggs to a stiff froth with three spoonfuls of fine white sugar; mix with one quart of milk, three spoonfuls …

Old Fashioned Salad Recipes

In Blog, Salads by DougG

MAYONNAISE DRESSING Put the yolks of four fresh raw eggs, with two hard-boiled ones, into a cold bowl. Rub these as smooth as possible before introducing the oil; a good measure of oil is a tablespoonful to each yolk of raw egg. All the art consists in introducing the oil by degrees, a few drops at a time. You can …

Tart Recipes From Scratch

In Blog, Pastry Pies & Tarts by DougG

FRUIT TURNOVERS Make a nice puff paste; roll it out the usual thickness, as for pies; then cut it out into circular pieces about the size of a small tea saucer; pile the fruit on half of the paste, sprinkle over some sugar, wet the edges and turn the paste over. Press the edges together, ornament them and brush the …

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Old Fashioned Pie Recipes From Scratch

In Blog, Pastry Pies & Tarts by DougG

GREEN APPLE PIE Peel, core and slice tart apples enough for a pie; sprinkle over about three tablespoonfuls of sugar, a teaspoonful of cinnamon, a small level tablespoonful of sifted flour, two tablespoonfuls of water, a few bits of butter, stir all together with a spoon; put it into a pie-tin lined with pie paste; cover with a top crust …

Mutton Recipes

In Blog, Mutton & Lamb by DougG

ROAST MUTTON. The pieces mostly used for roasting are the hind-quarter of the sheep, called the loin and leg, the fore-quarter, the shoulder, also the chine or saddle, which is the two loins together. Every part should be trimmed off that cannot be eaten; then wash well and dry with a clean cloth; lay it in your dripping-pan and put …

Jelly Recipes For Canning

In Blog, Preserves & Jellies by DougG

FRUIT JELLIES Take a stone jar and put in the fruit, place this in a kettle of tepid water and set on the fire; let it boil, closely covered, until the fruit is broken to pieces; strain, pressing the bag, a stout, coarse one, hard, putting in a few handfuls each time, and between each squeezing turning it inside out …

Homemade Preserves Recipes

In Blog, Preserves & Jellies by DougG

These are old fashioned, homemade preserves recipes the way your great-grandmother would have prepared. Give it a try and enjoy! PRESERVED CHERRIES. Take large, ripe Morello cherries; weigh them and to each pound allow a pound of loaf sugar. Stone the cherries (opening them with a sharp quill) and save the juice that comes from them in the process. As …

Fresh Mushroom Recipes

In Blog, Mushrooms by DougG

BAKED MUSHROOMS. Prepare them the same as for stewing. Place them in a baking-pan in a moderate oven. Season with salt, pepper, lemon juice and chopped parsley. Cook in the oven fifteen minutes, baste with butter. Arrange on a dish and pour the gravy over them. Serve with sauce made by heating a cup of cream, two ounces of butter, …