Kingsbury County independent. (DeSmet, Kingsbury County, S.D.) 1894-1929, 1906-07-20
Cook Book of the
Fashionable "4OO'

/ ~ lphl'A w.
Providence, X. l.
Two quarts clans, two onions tnreo
quarts water. Boil two hours ana theit
strain. Scald one quart milk thickened
with a spoonful of flour, seasoned 10
taste. Chop the CLAIMS fine and remove
the black out Of the stomachs.
A Virginia Pudding.
By Miss Cary Randolph, Of "Edgehin,'
Virginia. A Great-great-grand
daughter of Thomas Jefferson.
One pint of bread crumbs, n quart
of cream, n teacup or Whlte uSa
yolks OF four Eggs, grated rlnd or one
lemon; beat yclks, sugar and lemon to-
gether and stir in the crumbs; bake q
light brown. When 1T is done spread
over the top currant jelly or any sman
preserve; beat the whites of the eggs
to a stiff froth, spread on top; serve
either hot or cold.
Dolly Madison's Whim.
This is Mrs. Dolly's own fayorite cake, and
was taken from the original book.
Contributed by Mrs. James 1.
Halsey, Philadelphia.
One pound of -four, one pound OF
sugar, one pound of butter, one pound
Of raisins, STONED n chopped; SIX
eggs and a wine glass of brandy, one
nutmeg, a tablespoon Of mace, n des-
]sertspoon of soda dissolved in a wine
glass of hot water; beat the butter to
a cream; rub the yolkS of the eggs
and the sugar together, add the but
ter, whip the whites to a stiff frost;
add alternately with the -four. then the
brandy and the nutmeg, n 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.
Reat twelve eggs, YOlkS and whites,
to a froth; add two middling sized on
ions, handful 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 pan: when done
double it lightly in half and dish 1t up
hot to your table. (The French fire.
quently d 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
-four, n cup of sugar, one cup or wa
ter, yolks of three gigs boil all until
quite stiff. When the pie is baked a
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 sifted flour, "a
pound bread crumbs, II pound cur
rants, IA pound ~raisins, 2 chopped
apples, a little citron, " pound suetr
" pound of sugar, of which half must
be Drowned to caramel; l small glass
of brandy. Boil 3h hours in mold and
eat with wine sauce.
Charlotte Russo.
Mrs. Nicholas Roosevelt, New York.
Cake-Three eggs pinch of salt, ON
cup of sugar, one and three-quarter
cups of flour, half a lemon, n tea
spoonful of cream of tartar, one-hah
spoonful of soda dissolved in warm
milk. Russe-Three-fourths pint of
cream well whipped, two cups of sugar,
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.
One pumpkin prepared, ! pint OF
milk boiling, 2 tablespoons OF butter,
2 cups of brown sugar, l large cup of
dark molasses, pinch of salt and mace.
5 tablespoons of ginger, 2 tablespoons
of cinnamon: mix ginger and CHINA
mon with a little of the pumpkin UNI
til smooth; add the boiling milk, then
the pumpkin, and boil fifteen minutes;
then beat 4 eggs light n stir in, not
boil as for custard. Put in paste while
hot. This makes three large pies.
StilI-Frozen Ice Cream.
Mrs. Cadwalader Jones, Bar Harbor QSS5).
One quart strawberries Cor any fruit.
/ pint sugar, mash well together. Put
through a strainer and add ! quart
thick cream, mixing 1T well with a
wooden spoon. Put in a mould and
wrap the mould in a towel and bury
in ice and salt for five hours.
John Dabney's Mint Julep.
General DaBney H. 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 1t, ANY
other fiXings you like"
Robert &. Lee Punch.
Coulter Bryan Carmichael, Virginia.
One and a half gallons (six quarts)
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. II Is best
to place the bowl of punch on a block
of ice for some time before serving.
instead of putting ice I'm 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 wineglass
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 Tind, left in for a few minutes only,
as more than the faintest taste of Gu
cumber will spoil it. Serve In apollin-
arts glasses with a few sprigs of mint.
Sherbet.
Contributed by Mrs. Seth Barton French.
One gallon OF water, twelve lemons,
six oranges, one cup of cream, whites
Of eight & and sweeten to your
taste.
Tea Punch.
Contributed by Mrs. Francis T. Boykin.
Richmond, Va.
Three cups OF strong green tea, into
which put the rind of six mons pared
very thin, one and a half pounds of
sugar, with the juice of six lemons.
Stir together q few moments and then
let the rind OF the lemon remain sew
eral hours in the mixture to give fla
vor: then strain off and add one quart
of the best rum. or three pints Of good
sherry. Fill glasses with crushed ice