Part 1
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M. C. CONNER, Jeweler and Diamond Merchant, BURLINGTON, IOWA.
When you buy JEWELRY, SILVERWARE, DIAMONDS, or other PRECIOUS STONES, you want something upon which you can rely, with a name and reputation behind it. By purchasing of M. C. CONNER, the leading dealer in high-grade and fashionable Jewelry, you will get not only Full Value, but articles of the Finest Quality, in Beautiful and Artistic Designs, many patterns being made expressly for his trade, and not to be found elsewhere.
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Don’t Forget
That you cannot get every thing you want out of the Cook Book, you must go to
E. H. Carpenter’s
for Hawk’s Cut Glass, the finest in the World.
He also has a fine line of Sterling Silver Tableware in the newest patterns.
Ivory and Pearl Handle Knives, Carving Sets, Etc.
CHAFEING DISHES.
* * * * *
FLINT HILLS
COOK BOOK,
Compiled by Women
——OF——
Christ Church Parish,
BURLINGTON, IOWA.
1895
* * * * *
CONRAD LUTZ,
PRINTING, BINDING
BURLINGTON, IOWA.
* * * * *
PREFACE.
There is a custom, hoary with the accumulated dust of ages, originating many a long century ago, in a certain, but now extinct “garden,” of which we all know more or less, viz: That man will and must eat.
Out of the helplessness of man there has grown another custom, equally old, (some say even older) that women shall set before him that which shall satisfy man’s hunger.
From that day to this women have vied with one another for pre-eminence in culinary art. Now any man will tell you that in this art, there has been vouchsafed to some a greater measure of perfection than to others. With this thought in mind, it has been the effort of the compilers to gather together and set forth in the pages of this book the proudest achievements of the best cooks to be found among the women of Christ Church Parish and others of the city of Burlington, Iowa.
This being such a laudable object, it seems to the writer, that no apology for this book can be necessary. It is, therefore, put forth with the utmost confidence that it will receive a hearty welcome.
Like all things done in haste, it will no doubt, show defects to the critical eye; but such as it is, we cast it like “bread” “upon the waters,” trusting that it may return in another form, ere many days are past.
BURLINGTON, IOWA.
INDEX TO RECIPES.
PAGE.
Breads 7
Soups 15
Fish and Oysters 21
Eggs 25
Meats and Entrees 27
Vegetables 37
Salads 43
Pickles and Relishes 47
Pastry and Puddings 52
Ices 69
Cake and Cookies 71
Jellies and Jams 81
Beverages 85
Confectionery 86
Miscellaneous 93
INDEX TO ADVERTISEMENTS.
PAGE.
M. C. Conner Inside Front Cover
E. H. Carpenter ” ” ”
Hotel Delano 6
Hawkeye Laundry Co. 6
Biklen, Winzer Grocer Co. 6
Churchill Drug Co. 14
O. M. Burrus 14
Grand Union Tea Co. 14
Paul H. Phillips 14
D. D. Robinson 20
Stewart & Hayden 20
Harrington & Salter 20
George W. Turner 20
Kaut & Kriechbaum 24
Kriechbaum & Dewein 24
Mrs. G. Moard 24
John Renner 26
Mauro & Wilson 36
Henry’s Drug Store 36
Burlington Electric 41 Lighting Co.
Frank Kupper (estate) 41
R. M. Raab & Bro. 42
Burlington Tent and 42 Awning Factory
Theo. W. Niemann 42
I. Prugh & Sons 42
Xano Manufacturing Co. 42
Boeck’s Leaf Lard 42
Burlington Gas Light Co. 51
Sterling & Son 51
Wyman & Rand 51
Rankin & Dodge 51
H. A. Brown & Co. 51
Schier Tailoring Co. 68
John Boesch 68
J. J. Curran & Co. 68
Gnahn’s Bookstore 68
Drake Hardware Co. 70
H. Ranke 80
Burlington Hawk-Eye 80
Jas. W. Smither 80
Wm. Ihrer & Son 83
P. F. Unterkircher & Son 83
E. S. Phelps 84
W. J. Donahue 84
M A. Frawley 84
M. H. Davis 84
Robinson Drug Co. 92
H. Zaiser & Son 92
S. & S. Bakery 92
Joseph Bock 95
Jas. Bentz & Sons 95
The Journal Co. 95
S. R. & I. C. McConnell 95
J. S. Schramm Inside Back Cover
* * * * *
Hotel Delano, BURLINGTON, IOWA.
_THOROUGHLY RENOVATED_ _FREE BUS._ _STEAM HEAT._
O. W. DELANO, Proprietor.
* * * * *
THE HAWKEYE LAUNDRY CO., 407 NORTH MAIN STREET.
WORK CARED FOR AND DELIVERED IN ANY PART OF THE CITY.
C. M. MATHEWS, Manager.
* * * * *
YOU MAKE NO MISTAKE IN BUYING Uncle Sam Baking Powder,
IT IS HEALTHY. ECONOMICAL. NUTRITIOUS.
BIKLEN, WINZER GROCER CO.
* * * * *
BREADS.
Sally Lunn.
1 scant cup of sugar, 3 cups of flour, 1 cup of milk, 2 eggs, 1 tablespoonful of butter, 2 heaping teaspoonsful of baking powder, mixed with the flour. Mix eggs, sugar and butter, then add with flour, stir quickly, put in shallow biscuit tins and bake 20 or 30 minutes.
Mrs. C. P. Squires.
Cheese Straws.
1 quart of flour, 1 pint cheese (grated), ½ teaspoonful of salt, 4 tablespoonfuls of lard, use water to make it just stiff enough to roll on the board, ¼ inch in thickness, cut in narrow—not too long—strips, and bake a light brown in a quick oven.
Mrs. E. L. Stone.
Coffee Cake.
1 coffee cup of butter, 1 coffee cup (heaping) of white sugar, 1 quart of milk (boiled), 1½ pints potato sponge, 4 eggs, flour enough to knead it well, let it get very light, then roll it out one-half inch in thickness and let it rise again; then just before putting into the oven spread butter or thick cream over it and sprinkle thickly with powdered sugar and ground cinnamon, well mixed.
Mrs. E. L. Stone.
Indian Bannock.
Scald 1 pint corn meal very carefully, 1 quart of milk, 4 eggs, a little sugar and salt. Bake.
S. S. G.
Corn Meal Muffins.
4 tablespoons corn meal well scalded. Add 1 cup of flour, 1 tablespoon of butter (put into the meal while hot), 1 egg, 1 cup of milk, a little salt. Bake in muffin cups.
S. S. G.
Corn Meal Muffins.
2 eggs, 1 tablespoon of butter, 1 tablespoon of sugar, nearly 1 glassful of milk, 1 glassful of flour, ½ glassful corn meal, 1 heaping teaspoon baking powder. Bake in quick oven.
M. G. M.
Muffins.
½ pint sweet milk, 3 eggs, butter size of an egg, tablespoonful of sugar, ½ teaspoonful of salt, 3 teaspoons of baking powder. Flour to thicken.
Mrs. H. W. Perkins.
Muffins.
Put a pinch of salt and a teaspoon of sugar in a bowl, separate 1 egg and mix the yolk with this, stir well; then add 1 pint of milk, butter the size of a walnut, melted, 1 teaspoonful of baking powder in flour enough to make a batter as for “pan cakes,” last add the beaten white of egg. Bake in muffin tins that have been warmed. Bake in a hot oven.
Bertha B——.
Rice and Corn Meal Cakes or Muffins.
At night boil two cups of rice, add a lump of butter the size of an egg, and stir in 1 pint of milk. In the morning beat four eggs separately and stir into the rice, and beat well together. Add 2 cups or more of corn meal, mix well and bake; have the batter not too thick. This batter can be used for thin cakes cooked slowly on a griddle, or baked in gem pans and served as muffins.
S. S. G.
Plain Waffles.
1 pint of flour, 1 pint of sweet milk, 1 egg, 1 teaspoonful of baking powder, 1 tablespoonful of butter. Mix into a smooth batter, and bake in hot waffle iron. Serve hot with butter and sugar, or syrup.
A. N. Duffy.
Waffles.
3 eggs, beat yoke and white separate, mix sweet milk with yolks of eggs, stir flour in gradually, tablespoon warm butter, 2 level teaspoons of baking powder, a pinch of sugar and salt, then ready to bake put in whites of eggs. Have waffle iron very hot.
Mr. John Gregg.
Graham Bread.
1 pint bread sponge, 1 cup molasses, 1 quart Graham flour. Put a teaspoon of soda and one of salt, also a teaspoonful of lard in a cup and fill it up with hot water—mix all with the sponge and let it stand two hours—then make into two loaves put in pans and let it stand one hour, then bake.
Mrs. E. L. Stone.
Graham Tea Cake.
1 egg, ½ cup of sugar, 1 cup Graham flour, 1 cup white flour, 1 cup milk, 2 heaping teaspoonsful of baking powder. Mix as you would a cake. Bake in cake tins in a quick oven, and serve hot.
C. S. C.
Boston Brown Bread.
1 cup corn meal, 2 cups rye meal, 1 cup molasses, 1¾ cups buttermilk, 1 teaspoonful soda dissolved in a little boiling water, little salt. Steam 8 hours in a well buttered mould which should be but half full.
Mrs. H. T. Cook.
Boston Brown Bread.
1 cup molasses (New Orleans), 1 teaspoonful soda dissolved in molasses, 3 cups of corn meal, 2 cups rye meal, 1 egg, a little salt, 1 cup cold water or milk. Bake or steam three hours, (steaming preferred).
S. S. G.
Hominy Balls.
2½ cups of fine hominy to 3 quarts of water, boil one hour, or until thoroughly cooked, then take 5 cups of boiled hominy, 1 cup milk, 3 eggs, 4 tablespoonsful of sugar, 1 pint of flour, 1 pint cracker crumbs. Mix all together putting in only a part of the rolled crumbs, reserving the remainder to roll the balls in. Fry like doughnuts.
S. S. G.
Corn Bread.
1 pint corn meal, 1½ pint sweet milk, 3 eggs, salt, a little baking powder.
Miss Rhein.
Rice Corn Bread.
¾ tea cup of boiled rice, 3 eggs, the yolks beaten light and added to rice while warm, stirring all the time to keep eggs from cooking, add a pint or little more of sour milk, 1 teaspoonful salt, meal enough to make a thin batter, add the well beaten whites, a lump of butter size of an egg, a small teaspoonful soda dissolved in warm water. Bake in a deep pan in a very hot oven.
K. T. R.
Jolly Boys.
Scald 2 cups of corn meal, when cool add 1 egg well beaten, 1 cup flour, 1 tablespoonful sugar, 1½ teaspoonful soda, a little salt. Bake in small cakes on griddle, split when hot and butter.
K. T. R.
Rice Corn Bread.
1 quart buttermilk, ¾ cup rice, 1 cup white corn meal, 3 eggs, 1 teaspoonful soda, cook the rice till tender and dry, pour over it 1 pint buttermilk, let stand till cool, then add the rest of the buttermilk. The eggs beaten repeatedly, a pinch of salt, the corn meal, and lastly the soda dissolved in a little water. Pour into a hot buttered cathem dish and bake one hour in a hot oven.
Mrs. H. C. Schramm.
Corn Bread.
Take 4 ounces yellow corn meal, 6 ounces pure flour, 4 ounces sugar and mix well together, add 3 whole well beaten eggs, 1 ounce baking powder, a pinch of salt, mix with cold milk into light dough, roll out quickly, and bake in quick oven about fifteen or 20 minutes.
Mrs. John Gregg.
Corn Cakes.
Soak 1½ cup corn meal in milk, add one cup flour, 2 teaspoonsful baking powder, ½ teaspoonful salt, 2 eggs beaten separately and cream or rich milk enough to make thin. Fry on soapstone or iron griddle.
S. M. W.
Bread.
To make four small loaves—Take three tablespoonsful of flour and scald with two teacups of sour or butter milk, curd and whey, add a pinch of sugar and salt, when cool add one cake of yeast. Let it stand in a warm place four or five hours, or over night. From this set a sponge, which should be light in two hours. In your bread pan dissolve half a tea cup of sugar, two tablespoonsful of lard, one tablespoonful of salt, a pinch of soda, with one quart of hot water; when cool add sponge and mix well. Sift and add flour as for cake and knead until smooth, not too stiff; rub a little lard over the top and set it in a warm place until light, make into loaves and bake one hour. The secret is to keep it in a warm place from the start. It has never been known to fail.
N. Priestman.
Corn Dodgers or Pone Bread.
1 quart of corn meal, sifted, 1 teaspoonful of salt, 1 tablespoonful of lard, thoroughly worked into the meal. Enough scalding water to make a stiff batter, so it can be moulded into pans, in the hands. Bake half an hour in a quick oven.
E. J. Robertson.
Old Fashioned Plain Corn Bread or “Hoe Cake.”
1 quart sifted corn meal (white), one teaspoonful of salt. Enough butter milk to make a thick batter. Dissolve in a cup of butter milk just enough soda to sweeten the milk, and no more. Beat thoroughly and bake on a griddle in cakes about ¼ inch thick. When brown place in a hot oven and when dry and crisp serve at once very hot.
E. J. Robertson.
Beaten Biscuit.
1 quart flour, sifted, 1 teaspoonful of salt, 1 tablespoonful of cold lard. Work the lard thoroughly into the flour, then add, a little at a time, half sweet milk and half water, until you have a stiff dough. Place on board and work through a biscuit machine, or beat twenty minutes, until smooth and light, and the dough blisters. Roll out quite thin, cut into shape and prick the top with a fork. Bake in a quick oven twenty minutes.
E. J. Robertson.
Graham Gems.
2 eggs well beaten, a large spoonful of dark molasses, a tablespoonful of shortening, one cup of sweet milk, one small cup of wheat flour, and two of Graham flour, two teaspoonsful of baking powder, one teaspoonful of salt. Grease your gem pans, warm well, drop in your dough, bake in a hot oven. This will make a dozen gems.
Mrs. L. L. Arnold.
Baking Powder Biscuits.
Sift one quart of flour, two rounding teaspoonsful of baking powder and one teaspoonful of salt into a bowl, add three teaspoonsful of cottolene and rub together until thoroughly mixed, then add sufficient milk to make a soft dough, knead slightly, roll out about half an inch thick and cut with a small biscuit cutter. Place a little apart in a greased pan and bake quickly in hot oven for fifteen or twenty minutes. These biscuits should be a delicate brown, top and bottom, light on the sides and snowy white when broken open.
Mrs. L. L. Arnold.
Cheese Balls.
Whites of 2 eggs beaten, 1 cup of grated cheese, crackers enough to roll into balls. Roll in crackers and fry in hot lard.
Frances H. Potter.
Cheese Sticks.
1½ cups of grated cheese, 1 cup of flour, 1 teaspoonful of baking powder, 1 tablespoonful of salt. Mix with ice water and roll thin, and cut in long thin sticks and place in the pan so they will not touch and bake in quick oven.
L. R. B.
Corn Bread.
2 eggs, ¾ cup milk and water mixed, ½ cup of flour, ½ cup of corn meal, 1 medium spoon of lard, 1 teaspoon of sugar, salt, 2 level teaspoons of baking powder.
Katherine Stevens.
Pop-Overs.
Required: 2 eggs, 2 cups of flour, 2 cups of milk. 1 teaspoonful of salt, 1 tablespoonful of melted butter. Mix carefully as follows: Break and beat the two eggs; add teaspoonful salt; add two cups sifted flour, and little by little the two cups milk, rubbing smooth with spoon. The butter should be placed to melt as the mixing begins and is ready to add last, beating into the very soft batter. It should not have a lump in it. Bake for fifteen or twenty minutes in a crisp oven. Allow them to stand for a few moments after browning with the door ajar, and they will not fall.
Minette Slayback Carper.
* * * * *
CHURCHILL DRUG CO., IMPORTERS AND Wholesale Druggists,
BURLINGTON, IOWA.
* * * * *
SEE O. M. BURRUS FOR Granite and Marble Monuments, and Head Stones, STONE WORK OF ALL DESCRIPTIONS.
Stone Steps and Coping, Stone Walks and Carriage Steps, the Best Building Stone, Cistern Tops, and all styles of Hitching Posts.
* * * * *
GRAND UNION TEA CO., CARRY THE FINEST LINE OF Tea, Coffee and Spices _IN THE CITY_.
GIVE THEM A CALL, IT WILL PAY YOU.
* * * * *
PAUL H. PHILLIPS, HOLIDAY NOVELTIES IN Neckwear, Handkerchiefs, Mufflers, Umbrellas, WALKING STICKS, GLOVES, ETC.
* * * * *
SOUPS.
Meat for soup should be boiled long and slowly. People usually hurry soups too much, but in this case “haste certainly makes waste.” The water should be cold when the meat is put in, and it should be thoroughly skimmed as soon as it boils, kept closely covered and carefully strained when done.
Mock Turtle Soup.
Put a knuckle of veal in the stock pot and boil for two hours, add a pint and a half of black beans, boil five hours more, pepper and salt to taste, remove from fire, strain and whip smooth. Have ready three chopped hard boiled eggs, one-half of sliced lemon and a small glass of wine. Pour in soup and serve.
K. T. R.
Celery Soup.
Cut up six stalks of celery into half inch pieces, put them in pot with one onion, one black mace, salt and two small peppers, add a quart of veal broth and boil one hour. Rub the ingredients through a sieve, put the pulp into a sauce pan, add one quart more of stock, boil, then set on one side of stove, add a pint of cream to the soup and serve with toast.
K. T. R.
Rich Stock or Grand Bouillon.
4 pounds shin of beef, 4 pounds knuckles of veal, ½ pound lean ham, any poultry trimmings in pantry, 2 onions, 3 carrots, 3 turnips, 1 head of celery, 2 tomatoes or 4 tablespoons of canned, a bunch of herbs with parsley, salt to taste, 3 lumps of sugar, 6 cloves, 2 small blades of mace, 6 quarts of cold water. Simmer in stock pot for 8 hours, the first 4 on back of stove. Do not let boil quickly that the stock be not wasted and preserve its color. Strain through a fine hair sieve or cloth and set away until cold, then remove the fat that has formed on top and it will be ready for use.
K. T. R.
Split Pea Soup.
A quart of peas, about two quarts of water and an onion, boiled together until soft. Put through a colander, add a little salt and cayenne pepper. Fry bread in butter, cut it in small pieces and lay in the tureen. Pour soup on. If too thick add water. When ready to serve put in a cup of cream or lump of butter. Of course it is better made with stocks instead of water.
K. T. R.
Tomato Soup.
One quart of tomatoes, one quart of water, one quart of sweet milk. Boil water and tomatoes together for twenty minutes. Put in large tablespoon of butter, same of flour rubbed well together, a little nutmeg, salt and pepper to taste. Then add a dessert spoonful of soda; as soon as it has foamed up put in the milk and some rolled cracker, let it boil up and serve at once.
Mrs. A.
Tomato Soup.
To enough beef stock for six persons, take a can of tomatoes. Fry a medium sized onion in butter, add this to the tomatoes. Stew until soft. Then strain and add the stock. Boil a little and season with salt and red pepper.
Mrs. Wallace Campbell.
Cream of Rice Soup.
2 quarts of chicken stock (the water in which fowl have been boiled will answer), 1 teacup of rice, a small onion, 1 quart of cream or milk, a stalk of celery, salt and pepper to taste. Wash rice, carefully add to stock, onion and celery, cook very slowly 2 hours. Put through a sieve, add seasoning and the milk or cream, which has been allowed to come to a boil. If milk is used, add one tablespoonful of butter.
K. T. R.
Clear Stock.
Any parts of chicken left over, 1 pound can beef, ½ pound ham, 3 ounces butter, 3 carrots, 2 quarts of plain beef stock, some herbs, pepper and salt. Chop up the chicken and toss them with onion, cut in slices with the butter in the sauce pan, let them get cold then add beef and vegetables, herbs, and seasoning, let the whole simmer for three hours, strain and let get cold, remove fat, and it will be ready for use.
K. T. R.
Veal Broth with Dumplings.
Put in stock pot two pounds of chopped knuckle of veal, and two quarts of cold water, let it come to a boil slowly, then set on back of range, add a stalk of celery, a small pepper, one onion quartered, heaping teaspoonful of salt, simmer four hours, strain and remove all fat, have ready some small dumplings, add them to broth, return to fire and boil fifteen minutes. The dumplings are made as follows: ½ pound sifted flour, add scant teaspoonful salt, a teaspoonful baking powder and ½ pint of milk. Work into dough and make into little balls.
K. T. R.
Barley Soup.
2 pounds shin of beef, ¼ pound Pearl barley, a bunch of parsley, 4 onions, 6 potatoes, salt and pepper to taste, 4 quarts cold water, cut meat and vegetables in slices, put in all the ingredients and simmer gently for four hours, strain and serve.
K. T. R.
Bouillon.
Put 4 pounds of chopped meat and 2 pounds of bone in stock pot, add 2 quarts of cold water, heat slowly, add one tablespoonful salt, four cloves, tablespoonful mixed herbs, simmer five hours, boil down to three pints, strain, let get cold and remove fat. Heat when needed and serve with small squares of toast.
K. T. R.
Cream of Celery.
1 pint of milk, 1 tablespoonful of flour, 1 tablespoonful of butter, 1 slice of onion, 1 pint of water, 1 cup whipped cream, 6 heads of celery, salt and pepper. Boil celery in water for one half hour, boil milk and onion together, thicken with flour and butter rubbed to a cream, mash the celery in the water in which it was cooked and stir into the milk, season to taste, add whipped cream after the soup is in tureen.
K. T. R.
Corn Soup.
1 quart stock, veal or mutton, 1 quart rich milk or cream, 1 can of best corn, cream, 1 tablespoonful flour with 1 tablespoonful butter, add milk and cream, boil until it thickens. Boil the corn with the stock for ten minutes, strain, and add to milk and cream. Salt and cayenne pepper to taste.
M. A. S.
White Soup.
Boil a knuckle of veal or two chickens until the skin breaks, skim, add a cup of vermicelli, which has been boiled in other water until tender. Just before serving add one pint of cream, a little mace, yolks of four eggs beaten light. The soup should be boiling when these are added, and stand long enough to boil up again or else it will curdle.
E. G. R.
Corn Soup.