Traditional Recipes and Ideas for Meals

Parboil the sweet breads; cut in small squares; add to them a coffee cup of cream, pepper, salt, and a tablespoon of butter. Cook the peas tender, and add them to the sweet breads.

Moisten a tablespoonful of flour with a little milk; add, and boil up once or twice just before serving.

A PICKLE FOR BEEF, PORK, TONGUE, OR HUNG BEEF

Mix in four gallons of water a pound and a half of sugar or molasses, and two ounces of saltpetre. If it is to last a month or two, use six pounds of salt. If you wish to keep it through the summer, use nine pounds of salt.

Boil all together; skim and let cool. Put meat in the vessel in which it is to stand; pour the pickle over the meat until it is covered.

Once in two months, boil and skim the pickle and throw in two or three ounces of sugar, and one-half pound of salt. In very hot weather rub meat well with salt; let it stand a few hours before putting into the brine. This draws the blood out.

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.