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Recipes Tried and True
Presbyterian Ladies' Aid
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With roast turkey, cranberry sauce, currant jelly.
With boiled turkey, oyster sauce.
With wild ducks, cucumber sauce, currant jelly, or cranberry sauce.
With roast goose or venison, grape jelly, or cranberry sauce.
A GOOD WAY TO COOK CHICKEN. MRS. R. H. JOHNSON.Fricassee your chicken, taking care to brown the skin nicely; season to taste. When done set by to cool; then remove all the bones; put back into the liquor in which it was cooked; chop fine, leaving in all the oil of the fowl. If not enough of the oil, add a piece of butter; then pack closely in a dish as you wish it to go to the table.
DROP DUMPLINGS FOR VEAL OR CHICKEN. MRS. R. H. JOHNSON.One full pint of sifted flour, two even teaspoonfuls of yeast powder, and a little salt. Wet this with enough milk or water to drop from spoon in a ball; remove your meat or c. . . Read More
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Community Reviews
more of an anthology rather than a cookbook
Interesting very old cookbook
I like to collect old cook books. Baking directions are not for modern cooks. From the days of " bake in a hot oven until done."
Many of these recipes look good. I'll check a more modern cookbook for a similar recipe if I want to try to make one of the cakes.
Some of the
It is so great. I love reading how the cooked back then, there is even a recipe for whooping cough syrup!