Kingsbury County independent. (DeSmet, Kingsbury County, S.D.) 1894-1929, 1906-07-20
Mrs. Grover cIeveland's Celebrated
Recipe for Brown Bread.

tIlOul, III DONl oCbl Ailiihr S'~
molasses, one t~easpoonful soda, n tea
spoonful salt. The whole must De
! mixed thoroughly and steamed W and
, one-half hours, then baked from twenty
| minutes to a half hour, depending upon
the heat of the oven.
Janice Meredith's Maize Bread.
Contributed by Mrs. Mary G., B. Alex
ander, Philadelphia.
One-half pint cornmeal, scald with
one-half cup OF boiling water, one tea
spoon salt, two eggs, n cup mix
one large teaspoon baking powder. MIX
thoroughly, bak in a pudding dish
and serve with a spoon.
Thomas Jefferson's lapland Cakes.
Contributed by Mrs. Edward ~Jacquelin
Smith, OF Fredericksburg, Va, MS
Three eggs beaten very light and
stirred In a pint of cream then mix III
one pint Of flour, beating until perfectly
smooth. Crease your shapes, pour IN
the batter and bake very quickly.
Waffles.
Mrs. Joseph Patterson, Philadelphia.
One quart milk. two eggs. one-half
teacup rice flour, two tablespoons yeast
powder, and enough flour to make bat
ter.
Clermont Mullins.
MIS-. ROBERT N. LIVINGSTON NC" i"h'
I775.
Two eggs, two tablespoons butter, one
large teacup cream, sweet or sour, one
saltspoon OF salt, -four enough for a
very soft dough. Mix we'll, shape into
small balls the size of an English wal
nut. Roll out in thin cakes, each one
about the size of a dessert plate, not
much thicker than paper. Bake in a
pan in front Of a hot fire.
Popovers.
Mrs. Governor Ogden, New York.
One egg well beaten, l cup sweet
milk, / u sifted -four. salt to taste,
Drop in hot gem tins and bake quickly,
Fish a la Creme.
Contributed by Mrs. Allen Maury. Is
land, Va.
Take 4 pounds haiibut, whitetish, rock
or shad II boil in salt and water.
When done take off the skin, remove
bones and shred fine. To ! quart of
cream mix well 8 tablespoons flour, u
pound butter, 70 onion, l bunch parsley
and a little cayenne pepper. Put into a
deep dish, q layer first of fish then
of sauce until dish is filled. Put on TOP
bread crumbs and bake one-half hour
Spice Cake.
From Mrs. Theodore Roosevelt.
One cup butter, two cups sugar, one
cup llllAhy Aobi S5oS I"NA SNPS 1890
two t~easpoonfuls Royal baking powder
one t~easpoonful ground cinnamon, one
half t~easpoonful nutmeg.
Stuffed Crabs.
Contributed by Mrs. Meredith Bailey.
Cook the crabs 70 minutes. Wner
cold, cut them n two parts, clean The
shells we'll and keep. Take out anC
hash the meat. Make bechamel sauce
with cream, not too thick; add l onior
hashed fine, and fry in butter. Spice
strongly with cayenne pepper, mustard
spices and nutmeg. Cook crabs In thi.
sauce 10 minutes, add crumbs, ant
thicken with yolks of eggs. Bechame
Sauce-Mix cold and we'll together In
saucepan 2 ounces of butter, / table
spoonful flour, add / pint of milk, Sc
| on fire, stir constantly. When turning
rather thick, take off. Beat a yolk o.
| egg with teaspoon of water. Turn i
into the sauce; season.
Dreamed Lobster.
Mrs. General William b. Franklin, Hart
ford, Conn.
Mince lobster or crab fine. Boil n
| quart milk and stir in slowly w large
| tablespoons flour. mixed smooth with 9
little cold milk. Season with black AND
red p p chopped parsley and a BIZ
of onion. Fill dish with alternate
layers of lobster n cream. Sprinkle
bread crumbs on top and brown II
oven.
Terrapin Brown Stew.
| Mr.. Joe McAllister, Savannah, Ga. Con
tributed by Mrs. Gulielma Harri-
son. Brandon. Va.
Have the terrapins boiled with onion
cloves and and celery seed. Ado
bread and black pepper and salt. Wher
nearly done, put them into a chatting
dish into which you have mashed TIVE
large spoonfuls of Drowned flour, tive
of butter, and a teaspoon of powdered
! allspice. Boil until quite thick, add G
glass OF wine. Eat with lemon juice.
Brunswick Stew.
BY Mrs. Junius b. Mosby, Richmond.
Six quarts OF water in an iron pot,
medium sized chickens, 2 slices bacon
, Boil until meat is falling to pieces
Take out and chop fine. putting meaf
and bones back in pot. Add 6 large
/ tomatoes, 1 pint butter beans, 6 medium
size onions, season with salt, red ant
black pepper to taste. After this ha.
cooked for one hour, add 6 Irish pota
toes cut in slices. One-half hour before
serving add 6 ears corn with grain spill
and u pound Of butter. Best to cook IL
thick iron pot and constantly stir L
prevent burning.
Calves Head Soup.
Mrs. Julia Breckenridge, Va.
Put lei in water TO soak, then II
salt water to boil (take brains out ant
tie in bag to boiD Strain liquor. cut al
meat and brains in dice. 8 potatoe.
cut small. dumplings made of flour
! water and lard; small; add red pepper
3 punches pot herbs. tablespoon swee,
marjoram 4 hard boiled eggs cut fine
Meat balls (meat chopped fine with
salt pepper and fourl fried In huttar
sherry to taste.
Bean Soup.
BY Mrs. George Newbold Lawrence. q,
New York.
Put one pint Of kinney beans into
: two quarts of water. boil them three
hours, then pour Off the water, mash
| the beans through a colandsr, thor
with a wooden masher, then throw then
back into the water in which they were
boiled; add q piece of butter the size
! Of an egg. . iittla salt and red pepper