Ingredients for Creamed Walnuts White 1 egg ¾ teaspoon vanilla ½ tablespoon cold water 1 lb. confectioners’ sugar English walnuts Instructions Put egg, water, and vanilla in a bowl, and beat until well blended. Add sugar gradually until stiff enough to knead. Shape in balls, flatten, and place halves of walnuts opposite each other on [...]

Instructions Scald the walnuts, which must be used for pickling before they have a hard shell. This scalding will enable you easily to rub off the skin. Put them into a brine of salt and water strong enough to float an egg. Let them stand three days, then shift them into fresh brine, and let [...]

Boil a cup of sugar, a few grains of cream of tartar and half a cup of boiling water over a hot fire. Do not stir after the boiling has begun. Remove from the fire as soon as there is a suspicion of a faint yellow tinge to the syrup, dip the halved nuts separately [...]

Instructions Wash, chop up fine, and boil several vegetables, a potato, some spinach, a carrot, and a small beet, etc., then boil them again in a saucepan with some stock; then add a half a cup of cream or milk, stir well together, take them off the stove, and let them cool. When cool add [...]

Ingredients for Scotch Shortbread Recipe 1 ¾ cup corn oil ¾ teaspoon salt ½ cup sugar, powdered or brown 1-½ cups flour ½ cup cornstarch ½ teaspoon nutmeg Instructions Sift the dry ingredients and rub in the corn oil with the hands. Work until the dough is smooth and fine grained. Lightly grease a layercake [...]

Instructions Beat 1/2 pint cream until stiff and gradually beat in 1/4 cup powdered sugar, Few grains salt and 1 teaspoon vanilla or 5 drops essence of violet. Fold in 1 cup meringues or kisses broken in pieces. Put in refrigerator pan or in paper cases, garnish if desired with Candied violets and bits of [...]

When found in tarts, buried under meringue, in a pie, or paired with a shortbread to make lemon bars, lemon curd is a great base for lots of desserts. If Life Gives You Lemons… Then you might as well make a curd. This recipe will fill an 8-inch tart shell, or several small tart shells. [...]

Ingredients for Lemon Meringue Pie Recipe 4 tablespoons lemon juice 2 tablespoons flour 1 cup sugar Pinch of salt 1 teaspoon grated lemon rind 2 tablespoons cornstarch 2 cups water, boiling 1/2 cup cold water 3 eggs, separated 3 tablespoons sugar Pastry pie crust Instructions Line pie plate with pie crust and bake for 10 [...]

Instructions Prepare artichokes as for a vegetable. Strip off the outside leaves, saving some of the best for garnishing. Lay the hearts in a chopping bowl and chop fine. For every four hearts add one hardcooked egg, which is also chopped, and five or six sweet cucumber pickles, according to size and taste, with salt [...]

Instructions The artichoke consists of three parts; The bottom, the leaves and the choke. The choke is not eaten and may be removed or not, as preferred. If it is to be removed, cut out the stem and save it; then with the point of a sharp knife cut around the base of the choke [...]

Instructions Free a pint of any cold cooked fish of skin and bone, and shred fine. Put into a saucepan and add 1 quart of milk, 2 well-beaten eggs, 1/4 of a cup of flour mixed well with a little of the milk. Season with a little salt, pepper, and nutmeg. Stir until it is [...]

When setting up your table with Meze, it’s always a good idea to include vegetarian stuffed grape leaves. What a Meze You’ve Made In the Mediterranean area, it’s traditional to set up a table with a lot of small plates filled with delicious food that all gathered can share. In Spain, these plates are called [...]