Forest City press. (Forest City, Potter County, D.T. [S.D.]) 1883-19??, 1906-07-26
Cook Book of the
Fashionable $1,000

lionable O
Let 1t boil a quarter of an hour. Ada
a wine glass of white wine.
General Burnsidc's Clam Scum.
Contributed by Miss Annie Hammo,s
Providence, Il. l..
Two quarts CLAIMS, two onions, three
quarts water. Boil two hours and then
strain. Scald n 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 "Edgehiu-
Fifsinia. a Great-great-grand
daughter of Thomas Jefferson.
One pint OF bread crumbs. one quart
Of cream, one teacup of white sugar.
yolks of four & grated rind of nna
leinon; beat ycllSs. sugar and lemon ia.
sether aud stir in the crumbs; bake a
light brown. When it is done snread
over the top currant jelly or any small
preserve; beat the whites of the egg,
to n stiff froth. spread on top; serve
either hot or cold.
Dolly Madison's Whim.
This is Ny. Dolly's own favorite cake. and
was taken from the original book.
Contributed by Mrs. james T..
iIa!sey. Philadelphia.
One pound OF flour, one pound OF
sugar. one pound of butter, one pound
of raisins. stoned and chopped; six
eggs and a wine glass of brandy. one
nutmeg. u tablespoon of mace. one dcs-
scrtspoon of soda dissolved in a wine
glass of hot water; beat the butter To
a cream, rub the yollls OF the eggs
and the sugar together, add the but
ter. whip the whites to "A stiff frost,
add alternately with the flour, then the
brandy and the nlttna.r and tDStlr W.,
soda. Stir tho whole mixture lightly
and quickly and bake I'm "a deep pan
with the same heat required for pound
cake.
A Large omelet.
Contributed by Mr.. and Mrs. John Cad
walader, Philadelphia.
Beat twelve gigs, yoiks and whites.
to "a froth; add two middling sized on
ions. handful of fresh parsley, chop
very fine and mince. Beat these ingre-
dfents into the ggs pepper and salt to
taste. Fry it in boiling hot butter
five mute is long enough-over a
brisk fire. The eggs Will form into u
pancake in the frying pan: when dome
double 1T lightly In half and dish it up
hot Ia your table. (The "rvncn fire.
quently add a little garlic. or fresh
leeks.)
Mrs. Nicholas Roosevelt. New York.
One lemon, CRATE the rind and
squeeze the juice; one tablespoonful OF
flour. n 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. CROWN
again in the oven.
French Plum Pudding.
Contributed by Mrs. Charles Irinton Coke.
Philadelphia.
One-fourth pound sifted -four, "a
pound bread crumbs. II pound cur
rants. Ii pound r~aisins. 2 chopped
apples. a little citron. y pound suet.
Il pound of sugar, Of which half must
be Drowned to caramel; ! small glass
OF brandy. Boil 81. hours in mold and
eat with wine sauce.
Charlotte Russe.
Mrs. Nicholas Roosevelt, New York.
Cake-Three esss. pinch OF salt, n
cup OF sugar. one and three-Quarter
cups of flour, half a lemon. one tea
spoonful of cream of tartar, one-halt
spoonful of soda dissolved in warm
milk. Observation-Disclosures pint Of
cream we'll whipped, two cups of sugar,
whites of three eggs beaten light, one
half glass OF wine, vanilla. tablespoon
OF Se!atine dissolved in warm water.
Pumpkin Pie.
Miss Schuyler, New York.
One pumpkin prepared, / pint OF
milk boiling. ? tablespoons OF butter,
, cups Of brown sugar, ! large cup of
clark molassos. pinch of salt and mace.
. tablespoons of ginger. . tablespoons
or clnnamon; mix ginger and cinna-
mon with Il little of the pumpkin UNI
til smooth; d the boiling milk. then
the pumpkin, and boil fifteen minutes;
then beat 4 eggs light and stir in. not
boil as for custard Put in paste while
hot. This makes three large pies.
~Still-Frozen Ice Cream.
Mrs. Cadwaiader Jones. Bar Harbor GSs5).
one quart strawberries Cor amy fruit),
pint 6 mash we'll together. Put
through a strainer and add l quart
thick cream. mixing it we'll with a
wooden spoon. Put in a mould and
wrap the mould in Il towel and bury
In ice and salt for five hours.
John Dabney's Mint Jutep.
General Dabney III. Maury. Richmond. Va.
crushed ice, as much as you can pack
IN. and sugar. min bruised and put in
with the ice. then you good whisky.
and III top -Surmounted by more mint,
"a strawberry. a cherry, a slice Of pine
apple. or. as John expressed it, ANY
other fxings you like"
Robert e. Lee Punch.
Coulter Bryan Carmichael, Virginia.
one II a half gallons (six quartsJ
Jamaica rum, eight quarts apollinaris.
two 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
dial. Reserve three quarts of apollin-
arts: just before serving add. to pro-
duce AN effervescent effect. It is best
to place the bowl of punch on a block
or 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 DIR. s. Naudain Duer. of
Philadelphia.
One quart Rhine wine, one wineglass
gin (the best). one curacao. Mix in
large mouthed pitcher with one large
piece of ice. Just before serving en-
ltven 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 aintest taste of GU
cumber will spoil 1t. 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, n cup Of cream, whites
of eight eggs. and sweeten to your
taste.
Tea Punch.