The Mitchell capital. (Mitchell, Dakota [S.D.]) 1879-1918, 1906-07-20
Cook Book of the
Fashionable ''4OO''
1900

AxOx OO
Let 1T boil a quarter of an hour. Add
q wine glass OF white wine.
General Burnside's Clam Soup.
| Contributed by Miss Annie Hammond.
Providence, II. 1.
Two quarts clans. two onions. three
quarts water. Boil two hours and then
strain. Scald one quart milk thickened
| with Il spoonful of t1our, seasoned to
taste. Chop the CLAIMS fine and remove
the black out of the stomachs.
A Virginia Pudding.
BY Miss Cary Randolph, OF "Edgehill,''
Virginia. A Great-great-grand
daughter of Thomas Jefferson.
One pint of bread rumbs one quart
of cream, one teacup of white sugar.
yolks of four eggs grated rind of one
lemon: beat yclks, and lemon to-
| gether and stir In the crumbs. bake a
light brown. When 1t is lone spread
over tho top currant jelly or any mall
preserve: beat the whites of the eggs
to a stiff froth, spread on top: servo
either hot or cold.
Dolly Madison's Whim.
This is Mrs. Dolly's own fa|orite cake, and
was taken from the original book.
Contributed by Mrs. James L.
Halscy, Philadelphia.
One pound of flour, one pound of
sugar, one pound of butter. one pound
of %raisins, stoned and chopped; six
eggs and a wine glass of brandy, one
nutmeg, a tablespoon of mace, one des-
scrtspoon of o d dissolved In a wine
glass of hot water; beat the butter to
a cream: rub the yolks of the egg
and the sugar together. add the but
ter, whip the whites to a stiff. frost,
add alternately with the flour. then the
brandy and the nutmeg. and lastly the
soda. Stir the whole mixture lightly
and quickly and bake In a deep pan
with the same heat required for pound
cake.
A Large omelet.
Contributed by Mr.. and Mrs: John Cad
walader, Philadelphia.
Beat twelve eggs, yolks and whites,
to a froth: add two middling sized on
ions. andfu OF fresh parsley, chop
very fine and mince. Beat these ingre-
dents into the eggs, pepper and salt to
taste. Fry it in boiling hot butter
five minutes is long enough-over a
brisk fire. The eggs will form into a
pancake in the frying PAM; when done
double 1t lightly in half and dish it up
hot to your table. (The French fire.
quently add a little garlic, or fresh
leeks.)
Lemon Pie.
Mrs. Nicholas Roosevelt, New York.
One lemon, CRATE the rind and
squeeze the juice: one tablespoonful of
flour. one cup Of one cup of wa
ter. yolks of three eggs: boil all until
aatAS oSAI NACI VIC PIC I'D IN q
light brown, cover with the whites of
the eggs to a froth with sugar. brown
again in the oven.
French Plum Pudding.
Contributed by Mrs. Charles Brinton Coke,
Philadelphia.
One-fourth pound sitted flour. u
pound bread crumbs, u pound cur.
rants. VI pound raisins, 2 chopped
apples. a little citron, Y pound suet,
la pound of sugar. of which half must
be Drowned to caramel; l small glass
of brandy. Boil 31s hours in mold and
eat with wine sauce.
Charlotte Russo.
Mrs. Nicholas Roosevelt, New York.
CaSe-Three eggs. pinch of salt. one
cup of sugar, one and th%ree-quarter
cups of flour, half a lemon, one tea
spoonful of cream of tartar, one-half
spoonful of soda dissolved. in , warm
milk. Russc-Three-fourths pint OF
cream we'll whipped, W. cups of
whites of three eggs beaten light, one
half glass of wine, vanilla, tablespoon
Of gelatine dissolved in warm water.
Pumpkin Pie.
Miss Schuyler, New York. .N=
One pumpkin prepared. l pint OF
milk boiling. 2 tablespoons of butter,
2 cups of brown sugar. 1tlarge cup OF
dark molasses, pinch OF salt and mace.
8 tablespoons OF ginger. 2 tablespoons
OF cinnqmon; mix ginger and cinna-
lllC NIlI d. lltllc VI lIle pullghlIl uI-
til smooth; add the boiling milk, then
the pumpkin, and boil fifteen minutes;
then beat 4 eggs light and stir in, not
boil as for custard. Put in paste while
hot. This makes three large pies.
Still-Frozen'Ice Cream.
Mrs. Cadwalader Jones, Bar Harbor QSs5).
One quart strawberries Cor any fruit),
1 pint sugar, mash Well together. Put
through a strainer and add / guar
thick cream, mixing it Well with a
wooden spoon. Put in a mould and
wrap the mould An IL towel and bury
in ice and salt for five hours,
John Dabney's Mint Julep.
General Dasney II. Maury, Richmond, Va.
Crushed ice, as much as you can pack
In. and sugar, mint bruised and put in
With the ice, then your. good whisky.
and the top surmounted by more mint.
a strawberry. a cherry, a slice of pine
apple, or, as John expressed it, Amy
other t1xings you like" -
Robert e. Lee Punch.
Coulter Bryan Carmichael, Virginia.
One and a half gallons (six uuarts)
Jamaica rum, eight quarts apollinaris,
two pounds sugar, one jar or can OF
Maraschino cherries, one and a half
dozen lemons. one can sliced pineap-
pie. one small tumbler raspberry cor
dial. Reserve three quarts of apollin-
arts: just before serving add. to pro-
duce an effervescent effect. 1t is best
to place the bow of punch on a block
Of ice for some time before serving,
instead of putting ice in the punch.
Then look out for the nearest lamp
| post.
Rhine Wine Cup.
Contributed by DR.. S. Naudain Duer. OF
Philadelphia.
One quart Rhine. wine, one w%ineglass
gin (the best), one curacao. Mix in
large mouthed pitcher with one large
piece Of ice. Just before serving en-
liven with two short "squirts'' from a
| siphon of plain soda. The cup may be
improved by a small piece Of cucum-
Der rind, left in for a few minutes only,
as more han the faintest- taste of Gu
cumber will spoil it. Serve in apollin-
arts glasses with a few sprigs Of mint
Sherbet.
Contributed by Mrs. setn Barton French.
One gallon of water, twelve lemons
six oranges, one cup Of cream, whites
of eight eggs, and sweeten to your
taste.
Tea Pinch.