Forest City press. (Forest City, Potter County, D.T. [S.D.]) 1883-19??, 1906-07-26

ICOOk Book OF
Fash
To turn over the pages OF MS newest
of DOL books is like turning over tne
leaves OF the social register. one IS
knowing in the very best society. Az
every turn one encounters the most
aristocratic names in the social history
of Observation-Disclosures, PURITAN
and the +. l.. N.s-the finest flowers OF
the good old colonial era. ~ COOK pooh
becomes Il thing of much olstiilctioii
when 1t contains within Its covers
! recipes that have been trie! and tested
and loved and handed down over u
hundred years in a single fanny. Here
you have Thomas Jetferson's cakes
along with Famous old John pahneys
rum punch OF the days that We're,
mingliug heirs with the aromatic
spices of Mrs. Theodore Eoosevelt'e or
fetal cake and the aroma OF MIS-.
Cleveland's brown bread.
The cooking like the contributors, IS
rich and a"ristocratic and of the best
flavor. There are L~lvingstons. anu
Duers and S%chuylers from old Ne"
York: Dabneys and Maurys, and Har-
risons from the south. mixed in Win
the old Brahinin caste of Boston; the
! Biddles and Cadwnladers of Philadel-
phia. and not n few of the formal ana
! modern 600" Tie fair women ON this
page are all contributors or their FAM
flies or connections are-tO this cook
book de luxe. There are many. many
others Just as notable. Its editors are
! Mrs. .JacGueiine Harrison Smith and
Mrs. Sue Mason Maury lIalsey.
Mrs. Grover CleveIand's Celebrated
Recipe for Brown Bread.
one bowl Indian meal, one bowl rye
-four. ore bowl sour milk. one large cup
rnplasses, one teasIsonful soda, n tea
spoonful salt. The whole u be
mixed thoroughly and steamed two n
one-haif hours, hen baked from twenty
minutes to n half hour, depending upon
the heat of the oven.
Janice M%eredith's Maize Bread.
Contributed by Mrs. Mary c, y. Alex
ander. Philadelphia.
One-half pint cornmeal. scald with
one-half cup of boiling water, one tea
spoon salt. two eggs. n cup milk.
oue large teaspoon baking powder. Mix
thoroughly. bake IN a pudding dish
and serve with a spoon.
Thomas Jeffcrson's LapIand Cakes.
Contributed by Mrs. Edward J%acquclin
Smith. OF fredericksburg, Va. his
Grcat-great-great- granddaughter.
Three Eggs beaten very light and
stirred in a pint of cream. then mix in
n pint of hour. beating until perfectly
smooth. Grease your shapes. pour in
the batter and bake very quickly.
Waftfcs.
Mrs. Joseph Patterson, Philadelphia.
One quart milk. two eggs. one-haif
teacup rice flour. two tablespoons. yeast
DOWlnr and annIlph fppr to mako inn T.
ter.
Clermont Mullins.
Mrs. Robert *. Livingstone, New York,
ITO.
Two eggs. two tablespoons butter. one
large teacup cream. sweet or sour, II
saltsnoon or salt. lot enough for 81
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 Q.
a in front of a hot fire.
Popovers.
Mrs. Gouverneur Ogden. New York.
One esq we'll beaten, l cup sweet
milk. l cup sifted flour. salt to taste.
Drop In hot gem tins n bake quickly.
Fish a la Creme.
Contributed by Mrs. Allen Maury. Ash
land, Va.
Take pounds halibut, whitefish, rock
or shad and boil in salt and water.
When done take Off the skin. remove
one II shred fine. To l quart of
mix we'll 3 tablespoons flour. u
pound butter. " onion, l bunch parsley
and a little cayenne pepper. Put into u
deep dish. 4 layer first of fish and then
of sauce until dish is filed. Put on top
bread crumbs and bake one-half hour.
Spice Cake.
From Mrs. Theodore Roosevelt.
One cup butter, We cups sugar one
cup milk. four eggs. four cups -four,
w teaspoonfulS Royal baking powder,
oneyteaspoonful ground cinnamon, one
half teaspoonful nutmeg.
Stuffed Grabs.
Contributed by Mrs. Meredith Bailey.
Cook the crabs ~ minutes. Wnpn
cold. cut them into two parts. clean the
shells we'll and keep. Take out and
hash the meat Make bechamel sauce
with cream. not too thick; add l onion
hashed fine. ~ fry in butter. Spice
strongly with cayenne pepper. mustard,
spices and nutmeg. Cook crabs in this
auc 10 minutes. ada crumbs. IN
thicken with yolks OF eggs. Bechalnel
Sauce-Mlx cold and we'll together in n
saucepan 3 ounces Of butter, l table
spoonful flour. add / pint of milk. set
on fire. stir constantly. When turning
rather thick, TAXI off. Beat a yelk of
egg with teaspoon of water Turn 1t
into the sauce; season.
Dreamed Lobster.
Mrs. General Wfaam B. Franklin, Hart
ford, Conn.
Mtnce lobster or Na fine. Boil one
quart milk and stir in slowly two large
tablespoons flour. mixed smooth with n
little cold milk. Season with black and
red pepper. chopped parsley and a bit
of onion. Fill dish with alternate
layers of lobster and cream. Sprinkle
bread crumbs or top and brown in
oven.
Terrapin Brown Stew.
Mr.. Jee McAlhster, Savannah, Ga. Con-
tributed by Mrs Gulielma Harri-
son. Brandon. Va.
Have the terrapins boiled with onion,
cloves p and celery seed. AID
bread and black pepper and salt. When
nearly done. put them into a chatting
dish into which you have mashed two
large spoonfuls of Drowned flour, two
OF butter, and a teaspoon of powdered
allspice. Boil until quite thick, add a
glass OF wine. BAT with lemon Juice.
Brunswick Stew.
By Mrs. Junius B. Mosby, Richmond.
Six quarts II water in an iron pot.
sized chickens, 2 Slices bacon.
Boil until meot is falling to pieces.
Take out and chop fine, putting meat
and bones back in pot. Add 6 large
tomatoes. / pint butter beans. 6 medium
size onions. season with salt, red and
black. pepper to taste. After this has
cooked for one hour, add 6 Irish pota-
fOoa c,,f IN cR~oo Opo-hole ho,,r A.rora