The Bon Homme County independent. [volume] (Tabor, S.D.) 1904-1913, 1906-08-02
RECIPES FROM AN
OLD COOK BOOK

pounds OF best mixed tripc. Doll them
well covered with water IN scpArais
large pots three hours ut least. When
cold skim all grease of and put the two
liquors In one large pot. Cut the tripc
up In pieces the size OF n large dice,
$50 some OF the yea. Take six large
white potatoes and four onions. Make
n dough rolled out as for shortening
and make little balls OF u In The hand
the size OF n large pea. When the soup
l. ooilinE. drop them In. n couple - q
time. Thicker the soup n little with
-four paste. season To taste with salt,
pepper and pot herbs. half a box Of
sweet marJoram and half n box OF
thyme. The soup. when all cooked,
should be very full OF the above things.
Famous Virginia Yeast Rolls-This
recipe has been IN the Herndon family
Of Virginia sinns l66s. and handed down
from generation TO generation. For bat
ter take one pint lukewnrm water. two
henping tablespoonful OF white sugar.
one small teaspoonful salt. n and one
half teacups fresh yeast or three
fourths yeast cake dissolved In luke
warm water To- make cupful. Mix with
Hour to make stir batter. Put the
yeast I'm last. after making batter. Mix
at 2 y. m. and set In warm place 10
rise. rendy to make into dough nj \ y.
m. For dough take two and one-hnlf
pints OF Hour. two round tablespoon
fuls lard and n Little salt. Work lard
and Hour together and put In the batter.
which has been cooled. Make n stin
dough and work twenty minutes. Set
aside In "A warm place To rise over
night. Before breakfast take out and
work for i've minutes. Set to rise again
and make into rolls for breakfast. Put
n little melted butter on top OF each
roll and place In hot oven.
Cornbrcad CAS- prepared at -. Charles
hotel. New OricansD-Two eggs beaten
very light. Mix with them n pint
sour milk or buttermilk and n pint
meal. Melt one large tablespoonful
butter and add To the mixture. DIS
solve one Tablespoonful soda In n por-
ton OF the milk and add TO the mix
ture, thcn beat very hard and bake IN
pan In "A quick oven.
Bread Munns-(Mrs. W. Hinckle
smith. phIladclphia)-One pint broken
bread. one pint milk. two eggs. one
Tablespoonful OF butter melted. n
tablespoonful salt. q the bread In
the milk for half an hour. add butter.
yolks of eggs beaten light. with salt
md one and one-half cups Hour. Lastly
fold In the whites OF eggs beaten stin
md the baking powder. and bake In
small pans.
A Large Omelet-(For Mrs. Burd
from Her Arcctionate Eliza Powell.
October IL. isiO-Beat twelve eggs
yolks and whites. O. "A froth. Il two
mihdling sized onions. handful fresh
parsley: chop very line and mince. Beat
these ingredients into the eggs: pepper
and salt To your taste. Fry II In boil
ing hot butter. Ave minutes IL long
enough. owes "A brisk fire. The Eggs viii
form into "A pancake In the frying pan.
When done double lightly I'm half and
dish IL up hot to your table. CThc
French frequently add "A little garlic or
fresh lccks.D
To Make n Lctils Tart-(From Mrs.
washington's Book Of Cookery"
owned by the Pennsylvania Historical
society of Philadelphia. Pa, used by
Martha Washington and her descend
ants from i~506-NVhcn you have raised
yc crust lay In all over the bottom
some butter. and strow I'm some sugar.
cinnamon and "A little ginger. Then
boyle yc cabbage lct:is in "A little wa
ter and salt. and when sc water IN
drawcd from Il lay In u In sc coffin
with some dar!ask prucns. some mar
row u some seasoning. rs YOU laycd
ON ye bottom. Yc ciOsc II up and sc
bake II.
Corned Beef Hnsh-CNew England.
l1J0)-Take one cup meat chopped fine
With "A meat chopper In "A oodcn bowl.
two cups potatoes. cold boiled. also
chopped fine. Melt a good tablespoonful
butter In "A frying pan u put la the
meat n potatoes after carefully mix
ing with ~ fork. Sprinkle with red
pepper. Pour over this "a cup OF milk
into which "A ;enspoonful Of Hour has
been beaten. Cover and sct over the
fire until brown. inVcrt on "A platter
and serve Immediately.
Piccadcllo-CMrs. Bradley r. John
son. Baltimorc)-Tnkc any cold scraps
uf meat you may have and chop very
fine. Mix with them three slices Of
ham or one-third of bacon Ia the
quantity OF fresh neat. Put one quart
Of tomatoes In "A stew pan and boil un-
I'll done. Remove the cover and put
through, the potato mashcr. season
with salt and pepper and "a tcaspoonful
mustard mashed with "A tablespoonful
butter. Put meat IN "a saucepan and
pour sauce over IL. stir up whites and
yolks OF four eggs. and then stir until
0:e scrambled. When done. serve
On toa-t III "a MOI ulhN.
Cheese Cake-CA very old recipe
used by Mrs. George ID. wethcrill with
success)-Take onc-quarter pound Of
butter. onc-quartcr pound sugar, and
beat To a cream with one wine glass
OF wine and one 81 brandy and the
yolks of four eggs beaten light. To "A
small dipperful OF cottage cheese take
ms tumblcr Of crcam and beat to-
gcthcr. then add the latter. stir In
onc-half pound stale cake crumbs
tspongc, pound or any good cake. the
richer the better your pie VIII be-. the
whites Of four Eggs beaten To- "A snow.
1nc small nutmeg. little cinnamon. and
grated lemon rlnd To taste. Spread
very thick on "A single crust. and this
will be enough for two pies or one
cheese cake. The whites of the eggs
are Ia go into the cheese cake and not
on top.
Aunt Samantha's Baked Chicken with
rarsnips-Wash. paTboil and scrape
a quart 81 tender parsnips. Split "A
spring chicken down the back and lay
In the dripping pan skin side up. Ar
n the sliced parsnips around tho
chicken. sprinkle with salt and pep
per. dot with bits 81 butter until a half
cup "A been used. ana top with two
ur three hin slices of fat salt pork. Put
enough hot water In the pan To pre-
mi burning. and bake. basting often
until chicken ana parsnips are done To
a delicate brown. Put the chicken on
"A hot platter n arrang the parsnips
around IL. Make n cream gravy from
the %drippings In the pan and serve
with mashed potatoes. currant jelly
and beet greens.