The citizen-Republican. (Scotland, Bon Homme County, S.D.) 1???-19??, 1906-07-19

Recipe for Brown Bread.
One bowl Indian meal, one bowl rye
flour, one bowl sou milk, one large cup
molasses, one teaspoonful soda, n tea
spoonful salt. The whole must be
! mixed thoroughly and steamed two and
one-half hours, then baked from twenty
minutes to q half hour, depending upon
the heat OF the wen.
Janice Meredith's Maize Bread.
Contributed by Mrs. Mary c, B. Alex
ander, Philadelphia.
One-half pint cornmeal, scald with
one-half cup Of Boiling water, one tea
spoon salt, two eggs, n cup milk.
one large teaspoon baking powder. Mix
thoroughly, bake in a pudding dish
and serve with a spoon.
Thomas Jefferson's Lapland Cakes.
Contributed by Mrs. Edward %Jacquelin
Smith. Of Fr~edericksburgi Va; his
Three eggs beaten very light and
stirred in a pint Of cream, then mix in
one pint Of flour. beating until perfectly
srlooth. Grease our shapes, pour in
the batter and bake very quickly.
WaffIes.
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.
Mrs. Robert X. Livingstone, New York,
ITO.
Two eggs two tablespoons butter, one
large teacup cream, sweet or sour, one
~saltsnoon of salt, flour enough for a.
very soft dough. Mix well, 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 thai paper. Bake in a
a in front Of a hot fire.
Popovers.
Mrs. Gouverncur Ogden, New York.
One egg well beaten, l cup sweet
milk, l cup sifted flour, salt to taste.
Drop in hot gem tins and bake quickly.
Fish a la Creme.
Contributed by Mrs. Allen Maury, Ash
land, Va.
Take 4 pounds halibut, Whitefish, rock
or shad and boil in salt and water.
When done take off the skin. remove
bones and shred fine. To 1 quart Of
cream mix we'll 8 tablespoons flour, II
pound butter, u onion, l bunch parsley
and a little cayenne pepper. Put into a
deep dish, a layer first Of fish and then
of sauce until dish is filled. Put on top
bread crumbs and bake one-half hour.
Spice Cake.
From Mrs. Theodore Roosevelt.
oliS cup butISi, wv cups sugar. one
cup milk, fou eggs. four cups flour,
two ~teaspoonfuls Royal baking powder,
one t~easpoonful ground cinnamon, one
half ~teaspoonful nutmeg.
Stuffed Crabs.
Contributed by Mrs. Meredith Bailey.
Cook the crabs 20 minutes. When
cold, cut them into two parts, clean the
shells well and keep. Take out and
ash the meat. Make bechamel sauce
with cream, not too thick; add / onion
hashed fine, and fry in butter. Spice
strongly with cayenne pepper, mustard,
spices and nutmeg. Cook crabs in this
u 10 minutes, ada crumbs, and
thicken with yolks of eggs. Bechamel
Sauce-Mix cold and we'll together in a
saucepan 2 ounces of butter, l table
spoonful flour. add l pint of milk, set
on fire, stir constantly. When turning
rather thick, take off. Beat a yolk of
egg with teaspoon of water. Turn it
into the sauce; season.
Dreamed Lobster.
Mrs. General William B. Franklin, Hart
ford, Conn.
Mince lobster or crab fine. Boil one
quart milk and stir in slowly two large
tablespoons flour, mixed smooth with a
little cold milk. Season with black and
red pepper, chopped parsley and a bit
Of onion. Fill dish with alternate
layNlS u lODSlcl dllu CISdII. sprinkle
bread crumbs on top and brown in
oven.
Terrapin Brown Stew.
Mr.. Joe McAllister, Savannah, Ga. Con-
tributed by Mrs. Gulielma Harri-
son, Brandon. Va.
Have the terrapins boiled with onion,
Glove and mace and celery seed. Add
nearly done, put them into a chatting
dish into which o have mashed two
large spoonfuls Of Drowned flour, two
or butter, n a teaspoon of powdered
allspice. Boil until quite thick, add a
glass Of wine. Eat with lemon Juice.
Brunswick Stew.
By Mrs. Junius B. Mosby, Richmond.
Six quarts OF water in an iron pot, Q
medium sized chickens, 2 slices bacon.
Boil until meat is falling to pieces.
Take out and chop fine, putting meat
and bones back in pot. Add 6 large
tomatoes, 1 pint butter beans, 6 medium
size onions, season with salt, red and
black pepper to taste. after this has
cooked for one hour, add 8 Irish pota-
toes cut in slices. One-half hour before
serving add 6 ears corn with grain split
and n pound Of butter. Best to cook in
thick iron pot and constantly stir to
prevent burning.
Calves Head Soup.
Mrs. Julia Breckenridge, Va.
Put head III water to soak, uhen in
salt water to boil (take brains out and
tie in bag to boil) Strain liquor, cut ell
meat and brains in dice. 6 potatoes
cut small, dumplings made Of flour,
water and lard; small; add red pepper,
8 punches pot herbs, tablespoon sweet
marjoram A hard boiled eggs cut fine.
Meat balls (meat chopped fine with
salt, pepper and four) fried in butter;
sherry to taste.
Bean Soup.
By Mrs. George Newbold Lawrence. Of
New York.
Put one pint of kinney beans INTO
two quarts OF water, boil them three
hours, hen pour off the water, mash
the beans through a colander. then
with a wooden masher, then,throw them
back into the water In which they were
boiled; add a piece of butter the size
OF an egg a little salt and red pepper.