Make a basket by taking inside out of orange and fill with
any kind of icing you prefer✪ Orange Baskets. Makes one nice course.
BRANDY PEACHES,
Four pounds of fruit, four pounds of sugar, one pint of
white brandy✪ Brandy Peaches. Make syrup of sugar with enough water to
dissolve sugar, put fruit in and let boil five minutes. Remove
fruit and boil syrup fifteen minutes, then add brandy. Put
fruit in cans and fill with syrup. Miss Ella Wilson.
FRENCH PICKLE.
One peck green tomatoes, eight large onions sliced,
sprinkle one cup of salt through them. Let stand over night.
Drain in the morning and boil in one quart of water, and
four quarts of vinegar until tender.
After boiling strain again through cloander, then take one
gallon vinegar, two pounds brown sugar, one pound white
mustard seed, two tablespoons grated allspice, two of cloves,
two of cinnamon, two of ginger, two of mustard, one-half of
cayenne pepper✪ French Pickle. Put all together and boil one hour.
Miss Ella Wilson.
MAYONNAISE DRESSING.
Yolks of three eggs, one tablespoonful of mustard, one
tablespoonful of sugar, one-tenth teaspoonful cayenne pepper,
one teaspoonful salt, small half-cup vinegar, one pint of oil.
Beat yolks and dry ingredients until light. Add a few drops
of oil at a time until thick, then add more rapidly. Then add
vinegar, when done should be very thick. Place on ice for a
few hours. Just before serving add one cup of cream✪ Mayonnaise Dressing.
Miss Ella Wilson.
A nice way to dispose of pieces of roast turkey, pork, veal,
etc., is to cut fine, mix with celery, and use Mayonnaise
dressing.
Page 36 · 5 recipe records on this page
Presented as published in 1887. Historical recipes may not meet modern food-safety standards. Cook from the modern interpretation, not the original instructions.
AI-modernized reading of the original text
Make a basket by taking inside out of orange and fill with any kind of icing you prefer. Makes one nice course.
BRANDY PEACHES,
Four pounds of fruit, four pounds of sugar, one pint of white brandy. Make syrup of sugar with enough water to dissolve sugar, put fruit in and let boil five minutes. Remove fruit and boil syrup fifteen minutes, then add brandy. Put fruit in cans and fill with syrup. Miss Ella Wilson.
FRENCH PICKLE.
One peck green tomatoes, eight large onions sliced, sprinkle one cup of salt through them. Let stand over night. Drain in the morning and boil in one quart of water, and four quarts of vinegar until tender.
After boiling strain again through colander, then take one gallon vinegar, two pounds brown sugar, one pound white mustard seed, two tablespoons grated allspice, two of cloves, two of cinnamon, two of ginger, two of mustard, one-half of cayenne pepper. Put all together and boil one hour.
Miss Ella Wilson.
MAYONNAISE DRESSING.
Yolks of three eggs, one tablespoonful of mustard, one tablespoonful of sugar, one-tenth teaspoonful cayenne pepper, one teaspoonful salt, small half-cup vinegar, one pint of oil. Beat yolks and dry ingredients until light. Add a few drops of oil at a time until thick, then add more rapidly. Then add vinegar, when done should be very thick. Place on ice for a few hours. Just before serving add one cup of cream.
Miss Ella Wilson.
A nice way to dispose of pieces of roast turkey, pork, veal, etc., is to cut fine, mix with celery, and use Mayonnaise dressing.
Records on this page
Orange BasketsBrandy PeachesFrench PicklePickling MixtureMayonnaise Dressing