Anchovy Fritters Lamb's Tongues, Tremont Style (?) and Anchovy Fritters. The fritters are probably pretty strong in flavor - would likely be good with a tannic red wine. Have a great day! Source: A Calendar of Dinners with 615 Recipes, by Marion Harris, 1912.
The flour for cakes should be dried and sifted. The currants must be washed and dried before they are used, and dropped a few at a time on a plate, to discover if there are any stones amongst them. Sultanas should be rubbed inn flour and the stalks picked off. When the whites of eggs... Continue Reading →
I've pulled out some recipes from my grandmothers old cookbook binder. It's filled with newspaper clippings, jotted notes, sauce splatters and love. Here's a fun one that I can see being popular of hungry household. Date unknown. I would personally replace the biscuit dough with mashed potatoes in each cup to keep things gluten free... Continue Reading →
Some advice is timeless. Anyone planning on doing a little grocery shopping this weekend? Take heed! Explore More
Croutes, a la Marie Another inspired daily menu from our friendly Crisco Cookbook. Again, we have cooked vegetables in the form of baked cucumbers - not so sure about this one, but will hold out on passing judgement until I've heard from my wise and worldly readers. Overall, this menu seems more suitable for a... Continue Reading →
Best Materials Requisite for Cake Making. In cake-making it is absolutely essential that the best materials be employed. Stale eggs, strong butter, must flour, or common sugar are not so much as to be thought of in this connection. The idea that such refuse “will do for cooking” is most unworthy. When a luxury, such... Continue Reading →
Today's recipe once again comes from the New England Cook Book, by Marion Harland, Miss M. Parloa, Mrs. D.A. Lincoln, ad Thomas J. Murrey, 1905. This Chocolate recipe includes mention of Bensdorp's Chocolate, which, come to find out, has been around since 1840 - and is still around today! We're doing chocolate today instead of... Continue Reading →