Food and Drink Articles (Sorted by date)

For a small pudding use one pint of milk, two tablespoonfuls and a half of cornstarch, one ounce of Walter Baker & Co.'s Chocolate, two eggs, five tablespoonfuls of powdered sugar, one-fourth of a teaspoonful of salt, and half a teaspoonful of...

Reserve one gill of milk from a quart, and put the remainder on the fire in a double-boiler. Mix three tablespoonfuls of cornstarch with the cold milk. Beat two eggs with half a cupful of powdered sugar and half a teaspoonful of salt.

For five small custards use one pint of milk, two eggs, one ounce of Walter Baker & Co.'s Premium No. 1 Chocolate, one-fourth of a teaspoonful of salt, and a piece of stick cinnamon about an inch long.

The common denominator with these easy fish recipes is taste. A fish chili recipe is great tasting food and easy to prepare. This recipe is lightly fried prawns in a hot and spicy sauce. Garnish with lemon wedges, sesame seeds, and cilantro.

This is a vegetarian dish. Okra is slimy. Some folks don't object to this characteristic and stewed okra with tomatoes and squash is popular with some Southerners.

This week I received a parcel in my mail! It was from my dear friend Linda of Out of the Garden. Linda had so kindly sent me a package with the starter for the Amish Friendship Bread.

Heat sufficient oil in a wok. Divide the cooked noodles into four to six equal portions, form into a nest and deep fry in hot oil till light brown and crisp. Remove and drain onto an absorbent kitchen towel. Deep fry tofu strips and keep aside.

With Thai Kitchen Lemongrass & Chili Rice Noodle Soup, we bring you Tom Yum, the classic tangy citrus Thai soup you enjoy at your favorite Thai restaurant.

Suggest going out for Szechuan cuisine, and many people immediately envision platters of hot, spicy food - the kind that has you gulping down copious amounts of water all evening in an attempt to soothe your burning tastebuds.

Break the eggs into a bowl, add the salt and pepper and gently mix with a fork. Heat a wok or frying pan and add 2 tablespoons of oil. When the oil is hot, add the eggs. Cook, stirring, until they are lightly scrambled but not dry.