The Birmingham age-herald. [volume] (Birmingham, Ala.) 1902-1950, 1905-07-30

the ground that she was partly insane.
Litsey. vino was once chef at the Wind
sor, hut now In the army in the Philip
pines sends on his views in the case.
"She was not crazy" he writes. she
was simply a slave to her stomach and
was daffy about the New England cook
ing of that Mcdonald woman.
~ can prcve this by a stack of docu-
ments in Mrs Dodges own handwriting
sent To rio while in the kitchen of the
Windsor hotel She would go to the
preachers house for dinner and would in
vaiiably return with a cooking recipe
written out in full and followed by quo
tation about cooking or eating. She
would send these to me and order mo to
prepare such food for her. The first re-
epe was:
Boiled dinner-Put meat on, after
washing well, In enough water to Just
cover the meat. as soon as 1t boils set
kettle on the stove where 1t will simmer
or boil very slowly; boil until almost
tender; put in vegetables In this order:
'Quartered cabbage. medium sized
turnips halved; whole potatoes. Peel
potatoes and turnps and allow to lie in
cold water for half an hour before using.
Skim meat well before adding vegetables.
Boil together until thoroughly done, adj
ding a little salt before taking out of
kettle, where there should DC left only
just enough water to prevent burning:
take up vegetables in separate dishes,
and lastly the meat. If there is any
juice In the kettle pour 1t over cabbage.
Boil cabbage an hour. turnips and POI
tatoes half an hour. Soup plate or sau-
Ger, upside down. or a few iron table,
spoons should be placed In bottom Of
kettle to keep meat from burning
"This was followed by a quotation,
written on the foot of a sheet of the
Union Congregational church paper,
which led me to believe that she was OBJ
tanning the recipes from Mr.. Mcdonald.
Here is the quotation: Dad dinners go
hand in hand with total depravity, while
properly fed person is already half
saved
But next time she visited the Nc
nonalds she had evidently enjoyed pork
and for she came home with this recipe,
which she promptly sent to mo, ordering
the dish for next days dinner:
" Bangor pork and beans-Piok quart
of Yankee beans carefully. Soak over
night; In the morning wash and drain in
another water; put on TO boil in cold
water with half teaspoonful of soda; boil
thirty minutes (when done skin of beans
will crack II taken ont and blown upon !;
drain and then put in earthen pot first a
slice of pork and then the beans, with
two or three tablespoonfuls of New Or
leans molasses.
When beans are In pot put in center
half pound of wel1-washed salt pork,
with rind scored in slices or squares, and
don't fail to season with pepper and salt
cover all with hot water; bake six hours
In moderate oven, adding hot water as
needed.
Keep covered. or will burn on top,
but remove cover an hour or two before
serving. to brown the top and crisp the
pork Serve in the dish in which they are
cooked. and roast a fresh sparerib to
serve with them
Knowing this to be the New England
dish for Sunday breakfast, / prepared 1t
with all the care l commanded, but 1t did
not give satisfaction. Mrs. Dodge wrote
me note saying / should know the lux