Results 1 - 10 of 4,180 for old from 1800s

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Stir baking soda into hot water until dissolved; add molasses. Cream shortening with sugar until light; beat in egg. Stir together flour, salt and ...

Cook onion and celery in butter in skillet until tender. Add mixture to bread cubes which have been placed in a large pan. Sprinkle with seasonings ...

Combine butter and sugar, stirring to make a smooth batter. Add eggs, cream, baking soda, nutmeg, and lastly the flour. Roll out the dough, cut ...

Cream together sugar and shortening (butter may be used but cookies will spread out more when baked), add molasses, vanilla, sour cream or yogurt, ...

Pour 1 cup ... removing the pan from the stove -- ... with the egg yolk. This recipe is adapted from E.C.'s Salad Dressing, 50 Salads by Thomas J. Murrey.

Cream shortening and ... cookie sheet 2" apart and bake at 375 degrees for 12 to 15 minutes. Cool slightly before removing from cookie sheet. Yield: 5 dozen.

In a saucepan, ... Top with remaining crumbs. Bake in a preheated 350F oven for 30 minutes. Remove from oven and cool for 5 minutes. Cut into squares.

Have all ingredients at room temperature. In choosing lard or shortening, be sure to use non-hydrogenated products. Butter may be substituted. ...

In a medium saucepan, combine vinegar, sugar, and salt, to taste. Bring to a boil and continue cooking until sugar is dissolved. Cool and mix with an ...

Have eggs at ... Separate egg whites from yolks. Beat egg ... whites gently into mixture so as not to deflate. Bake at 325F for 60 minutes or until done.

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