The Washburn leader. [volume] (Washburn, McLean County, N.D.) 1890-1986, 1914-02-13
Recipe
Notes
Some Recipes From a Recently issues
Cookbook.

Cookbook.
The latest addition to culinary lit
! crature contains a recipe for brown
bread, contributed by the former
Mrs. Cleveland: ''Take one bowlful
Of Indian meal, one bowlful of rye
flour and one bowlful of Soul milk, one
large cupful Of molasses, one teaspoon
full of salt. Steam for two and a half
hours and bake from twenty minutes
to half an hour, depending upon the
heat Of the oven.
Mrs. William Jennings Bryan gives
a recipe for strawberry conserve that
sounds very good. -Four boxes of
strawberries and onespineapple are re-
quired. Crush the berries a little. Put
pineapple through a meat grinder, us
ing coarsest wheel. Place pineapple
over slow fire until juice comes out;
add berries. If there does not seem
to be juice enough to keep fruit from
burning add Il little water. When the
fruit is tender add sugar to taste. Boil
1.down to the thickness desired. Stir
constantly.
Mrs. Albert Sidney Burleson, wife of
the postmaster general, is a native of
Texas. and she has given a recipe for
genuine Texas corn bread. She says:
"The best corn bread in the world
is made Of simple cornmeal, scalded
with a little boiling water and thin
ned with cold water: salt and melted
lard, two tablespoonful to a cupful of
meal. Bake in a shallow pan inside
the oven OF on a griddle on top of the
stove. We eat corn bread made
in any other way"
Very quaint are the recipes furnish
ed by Mrs. Champ Clark. wife Of the
speaker of the house of representa-
tives, for some of them date back to
revolutionary days. Here is one: ITO
dress beef sufficient for two gentle
men, with a fire made of two news
papers.
LET the beef he cut in slices and
put on II pewter platter. Pour on wa
ter sufficient to the slices. salt
and pepper to taste and v with
another platter. inverted. Place the
dish upon 81 stool. bottom upward. the
ICSS VI StlSl IL ICuSJu as ~ tN1SC CHC
platter several inches from the board.
Cut the newspapers into strips. light
with a candle and apply them gradual
ly. so as to keep a low fire under the
whole dish. When the paper is all
done the steak will be done. Butter
may be applied SO as to make it CRATE.
full" s. ~
Mrs. Clark is also the happy posses
sor of Martha Washington's recipe for
pear preserves:
Eye pears should be very freshe
Washe and put yhem into boiling lye
for a minute. Remove and place yhem
in cold water. Next put ye fruit into a
prepared sirupe of sugar and water.
Use half a pound of sugar for everie
pound Of We fruit; water to dissolve
Now cook for a quarter Of an hour.
Remove and put On plates to cool.
Boyle sugar down to one-half its orig
inal quantetie. Put ye sirupe and pears
into Jars and add brandy. Seal while
hottie" j..
Mrs. Jos,eplthau plus Daniels, wife of the
secretary Of the navy, is a native Of
North Carolina. and she gives the
recipe for the famous North Carolina
white fruit cake. 1t is as follows:
Cream together one pound of butter
and one. pound Of sugar. Add the
beaten yolks Of ten eggs. two grated
cocoanuts, two pounds Of citron, sliced
thin and cut in little pieces; one pound
Of, almonds, blanched and broken in1
small pieces. Dredge fruit with -four
Flavor with mace and nutmeg and al
wineglassful Of brandy. Fold in the
we'll beaten whites of the eggs. Mix
as for pound cake.