Search Results for: Fresh offal of fowls of the species Gallus domesticus not cut in pieces
teaspoonful of salt, three tablespoonsful of meal, three eggs dropped in one at a time whole, one tablespoonful of lard (melted). mix in the order given and cook in baking dish in mod- erate oven. cinnamon toast cut stale bread into thin slices, remove crusts, and cut in halves; toast evenly, and spread
hot potatoes mashed fine. one quart of flour, one tablespoonful of lard, one teaspoonful of salt. put yeast mixed in. the order given in a bucket to rise. let it rise for about forty-five minutes or longer. then when risen, put it into the flour, which has been mixed with the salt and lard. do not knead...
http://www.archive.org/stream/auntcarolinesdix00mckirich/auntcarolinesdix00mckirich_djvu.txt
again branches freely. the leaves are dull, darkish green in colour and of unequal size, to inches long, the lower leaves solitary, the upper ones in pairs alternately from opposite sides of the stem, one leaf of each pair much larger than the other, oval in shape, acute at the apex, entire and attenuated
the sixteenth century, for lyte says, in the niewe herball, : 'this herbe is found in some places of this countrie, in woods and hedges and in the gardens of some herboristes.' though not, however, much cultivated, it was evidently growing wild in many parts of the country when our great herbals were...
https://botanical.com/botanical/mgmh/n/nighde05.html