Homemade Cake Donuts

Making homemade donuts are quick and easy. Moms can also make some not only for snacks but also for an additional income .Only a few utensils are needed to make dough and icing. Some materials are available at the supermarket.  For the recipe click he...

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DIFFERENT WAYS TO COOK RICE

Rice needs to be thoroughly washed. A good way to do this is to put it into a colander,  in a deep pan of water. Rub the rice well with the hands, lifting the  colander in and out the water, and changing the water until it is clear; then drain. In this way the grit is deposited in the water, and the rice left thoroughly clean.The best...

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SIX SALMON RECIPES

1. Boiled salmon Ingredients:- 6 oz. of salt to each gallon of water, sufficient water to cover the fish. Mode:- Scale and clean the fish, and be particular that no blood is left inside; lay it in the fish-kettle with sufficient cold water to cover it, adding salt in the above proportion. Bring it...

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Adobong Kangkong

Ingredients: * 1 big bowl of kangkong (river spinach) * 1/4 kilo of pork, cut into small pieces * 1/4 cup of vinegar * 1/4 cup soy sauce * 5 cloves of garlic, minced * 1 onion, diced * 2 laurel leaves (bay leaves) * 1/2 teaspoon of monosodium glutamate (MSG) * 1 cup pork stock (broth) or bouillon...

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MOUTH-WATERING LOBSTER RECIPES

few slices of cucumber. For dressing, equal quantities of oil and vinegar, 1 teaspoonful of made mustard, the yolks of 2 eggs; cayenne and salt to taste; 3 teaspoonful of anchovy sauce. These ingredients should be mixed perfectly smooth, and form a creamy-looking sauce. Mode:- Wash the salad, and...

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ABC OF SOUP MAKING

Lean, juicy beef, mutton, and veal, form the basis of all good soups; therefore it is advisable to procure those pieces which afford the richest succulence, and such as are fresh-killed. Stale meat renders them bad, and fat is not so well adapted for making them. The principal art in composing good...

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THE CHEMISTRY AND ECONOMY OF SOUP-MAKING

Stock being the basis of all meat soups, and, also, of all the principal sauces, it is essential to the success of these culinary operations, to know the most complete and economical method of extracting, from a certain quantity of meat, the best possible stock or broth. The theory and philosophy...

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