Traditional Recipes and Ideas for Meals

Boil the fowl until the meat will slip easily from the bones; reduce the water to one pint. Pick the meat from the bones in good-sized pieces; leave out all the fat and gristle, and place in a wet mold.

Skim all the fat from the liquor; add one-half box of gelatine, a little butter, pepper and salt. When the gelatine is dissolved, pour all over the chicken while hot. Season well. Serve cold, cut in slices.

FRIED CHICKEN.

Kill the fowls the night before; clean, cut and set on ice until
needed the next day. Flour and sprinkle with salt and pepper; pour boiling water over it, and stew three-quarters of an hour. Add sufficient butter to fry a light brown.

These traditional recipes in this section date back a hundred years or more and we hope that you can adapt them to your modern needs. However we also have recipes for refreshments suitable if you’re hosting a a baby shower, party, a weddding shower or a barbeque or would just like an idea for drinks for a get-together with family and friends we have a selection of beverages suitable for any occasion.
Everyday snacks for parties and special occasions. The recipes in this section range from being easy to make.