The citizen-Republican. (Scotland, Bon Homme County, S.D.) 1???-19??, 1906-07-19
Cook Book of the
Fashionable 400,

Contributed by Miss Annie Hammond
Providence, r. 1.
Two quarts clans, two onions, three
quarts water. Boil two hours and then
strain. Scald one quart milk %thickened
with a spoonful Of flour, 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 crumbs, one quart
Of cream n teacup Of white sugar
yolks of four eggs, grated rind Of one
lemon; beat yclks, sugar and lemon to-
gether and stir in the crumbs; bake a.
light brown. When it is lone spread
over the top currant jelly or any small
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 %favorite cake, and
was taken from the original book.
Contributed by Mrs. James T..
Halsey, Philadelphia.
One pound of flour one pound Of
sugar, II pound Of butter, one pound
of r%aisins, stoned and chopped; six
eggs and a wine glass Of brandy, one
nutmeg, a tablespoon Of mace, one 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
d alternately with the flour, Their the
brandy n the nutmeg, and lastly the
soda. Stir the whole mixture lightly
and quickly n bake in a deep pan
with he's 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. handful Of fresh parsley, chop
very fine and mince. Beat these ingre-
dents into the eggs, pepper n sal to
taste. Fry 1t in boiling hot butter
five minutes is long enough-over q
brisk fire. h eggs will form into a
pancake in the frying pan; when done
double it lightly in half and dish it up
hot TO your table. (The French fire.
quent!y add a little garlic, or fresh
leekS.)
Lemon Pie.
Mrs. Nicholas Roosevelt, New York.
one lemon, CRATE he rind and
squeeze the juice: one tablespoonful of
flour, Ole cup Of sugar, one cup Of wa
ter, yolks Of three eggs; 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, u
pound bread crumbs, n pound cur
rants. Il pound ~raisins, 2 chopped
apples, a little citron. u pound suet,
12 pound Of sugar, of which half must
be Drowned to caramel; l small glass
of brandy. Boil 3Ha hours in mold and
eat with wine sauce.
Charlotte Russo.
Mrs. Nicholas Roosevelt, New York.
Cake-Three eggs, pinch Of salt, one
cup OF sugar, one and three-quarter
of flour, half a lemon, one tea
spoonful of cream Of tartar, one-half
spoonful Of soda dissolved in warm
milk. Russe-Three-fourths pint Of
cream we'll whipped, two cups Of sugar,
whites Of three egg beaten light, one
half glass Of wine, vanilla, tablespoon
OF gelatine dissolved in warm water.
Pumpkin Pie.
Miss Schuyler, New York.
n pumpkin prepared, l pint OF
milk boiling, 2 tablespoons of butter.
2 cups of brown sugar, 1 large cup OF
dark molasses, pinch OF salt and mace
5 tablespoons Of ginger. 2 tablespoons
OF cinnamon; mix ginger and cinna-
with a little of the pumpkin I'M
til smooth; add the boiling milk, then
the pumpkin, and boil fifteen minutes;
lllS1A SdI 7 CSSo 5ill clll SILL LII lOl wv
boil as for custard. Put in paste while
hot. This makes three large pies.
Stiil-Frozen Ice Cream.
Mrs. Cadwalader Jones, Bar Harbor OsS5).
One quart strawberries Cor n fruit).
1 pint sugar, mash we'll together. Put
through q s%trainer and d l quart
thick cream, mixing it 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.
Dabney II. Maury. Richmond, Va.
Crushed ice, as much as Q can pack
in, and sugar. mint bruised and put in
with the ice, then your. good whisky.
and the top surmounted by more mint.
or, as John expressed 1t, ANY
other fXings you like"
Robert E. Lee Punch.
Coulter Bryan Carmichael, Virginia.
One and a half gallons (six quarts)
Jamaica rum, eight quarts apollinaris,
W 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
Reserve three quarts Of apollin-
aris; just before serving add, to pro-
duce an effervescent effect. It is best
to place the bowl 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 wineglass
gin (the best), one curacoa. 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 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 eggs, and sweeten to your
taste.
Tea Punch.
Contributed by Mrs. Francis T.. Bovlin,
Richmond, Va.
Three cups OF strong green tea, into
which put the rind of six lemons pared
very thin, n and a half pounds OF
sugar, with the juice of six lemons.
Stir together a few moments and then
Inf fLa ,;,l "a ~.