The Mitchell capital. (Mitchell, Dakota [S.D.]) 1879-1918, 1906-07-20
Mrs. Grover Cleveland's Celebrated
Recine for Brown Bread.

Mrs. Grover CIeveland'S Celebrated
Recipe for Brown Bread.
One bow Indian meal, n bowl rye
flour, one BOWL sour milk, large cup
nlolasses, one ~teaspoonful soda, one tea
! spoonful salt. The whole must be
mixed thoroughly and steamed two and
one-haif hours, then baked from twenty
minutes to a half hour, depending upon
the heat of the oven.
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, n tea
spoon salt. TWO eggs. one cup milk.
one large teaspoon baking powder. Mix
thoroughly. sake in a pudding dish
and serve with a spoon.
Thomas Jeffersen's Lapland Cakes.
Contributed by Mrs. Edward J%acquelin
Smith. of fredericksburg, Va, his
Three eggs beaten very light and
stirred in a pint Of cream, then mix in
one pint OF flour. beating until perfectly
the batter and bake very quickly.
Waf1es.
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,
1910.
Two eggs, two tablespoons butter, one
large teacup cream, sweet or sour, II
saltsroon OF salt, flour enough for Il
very soft dough. Mix we'll, shape into
small balls the size of an English wall
about the size of a dessert plate, not
much thicker than paper. Bake in a
pan in front of a hot fire.
Popovers.
Mrs. Gouverncur Ogden, New York.
One egg we'll benton, / cup sweet
milk. l cup sifted -four. salt to taste.
Drop in hot gen tins and bake quickly.
Fish a la Creme.
Contributed by Mrs. Allen Maury, Ash
Take 4 pounds halibut, whiteflsh. rock
or shad and boil in selt and water.
When lone take off the skin, remove
bones and shred fine, To / quart of
cream mix we'll 3 tablespoons flour, n
pound butter, u onion, l n parsley
and a little cayenne epper 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-llalf hour.
Spice Cake.
From Mrs. Theodore Roosevelt.
One cup butter, two cups sugar, one
cup milk, four eggs. four cups flour,
two teaspoonfuls Royal baking powder,
tablespoonful ground cinnamon, one
half teaspoonful nutmeg.
Stuffed Crabs.
Contributed by Mrs. Meredith Bailey.
Cook the crabs 70 minutes. When
cold, cut them into two parts, clean the
shells we'll n keep. Take out and
hash the meat. Make bechamel sauce
with cream, not too thick; add l onion
mashed fine. and fry in butter. Spice
strongly with cayenne pepper, mustard,
spices and nutmeg. Cook crabs in this
sauce 10 minutes, ada crumbs, and
Sauce-Mix cold and well together in a
saucepan 2 ounces Of butter, l table
spoonful .neur. add 1 pint Of milk. set
on fire, stir constantly. When turning
rather thick, take off. Beat a yslk of
egg with teaspoon of water. Turn it
into the sauce; season.
Dreamed Lobster.
Mrs. General William 3. 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
layers of lobster and cream. Sprinkle
III eau u 1 VA lOp ~ OlOWll VI
oven
Terrapin Brown Stew.
Mr.. Joe McAllister. Savannah. Ga. Con-
trlbuted by Mrs. Gulielma Harri-
son, Brandon. Va.
Have the terrapins boiled with onion,
cloves and mace n celery seed. Add
bread INT black pepper and salt. When
nearly done, put them into a chatting
dis into which you rave 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. Eat with lemon juice.
Brunswick Stew.
BY Mrs. Junius B. Mosby, Richmond.
Six quarts OF water in an iron pot, 2
Boil until meat is falling to pieces.
Take out and chop fine, putting meat
and bones back in pot. Add 6 large
tomatoes, l pint butter beans, s medium
size onions, season with salt, red and
black pepper to taste. After this has
cooked for one hour, add 6 Irish pota-
toes cut in slices. One-half hour before
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 in water to soak, then in
salt water to boil (take brains out and
tie in bag to boil) Strain liquor, cut all
meat and brains in dice. 6 potatoes
cut small. dumplings made of flour,
water and lard; small; add red pepper,
3 unche pot herbs, tablespoon sweet
marjoram 4 hard boiled eggs cut fine.
Meat balls Cneat chopped fine with
salt, pepper INT hour) fried in butter;
sherry to taste.
Eean Soup.
By Mrs. George Newbold Lawrence, OF
New York.
Put one pint of kidney beans into
hours, then pour off the water, mash
the beans through a cclander, Their
with a wooden masher, then throw then,
back into the water in which they were
boiled; d a piece of butter the size
of an esq. a little salt and rcd pepper.