THE COLUMBIAN COOK BOOK
| Peel carefully the requisite quantity of potatoes cut in very thin slices and keep in cold water [all] night; drain thoroughly and rub the potatoes between napkins or towels till dry. Throw a handful at a time in a kettle of boiling lard, stirring constantly so they may not adhere to the kettle or to each other. As soon as they become brown and crisp remove with a skimmer, drop on light brown paper and sprinkle with fine salt.|
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| Peel potatoes and cut into pieces. Cook them in just enough water to keep them from burning and add salt and butter when they are placed on the fire. When potatoes are done add sweet cream and pepper, boil up and serve.|
Small new potatoes are nice cooked in the same manner.
Use the same recipe for potato soup except that for soup the potatoes should be sliced and a large quantity of milk added before serving instead of the cream.
|MRS. J. H. MOSHIER.|
| One quart of navy beans, soaked over night. In the morning put in kettle with a pinch of soda and boil about twenty minutes or till the skin will break when blown on. Drain and put in bean pot, add salt and pepper to taste, one-third cup molasses, small piece of bacon, cover over with water and add as necessary. Cover closely and bake till well browned -- about three hours. A very small pinch of celery seed will give an additional flavor prefered by many.|
|MRS. E. C. RICE.|
| Cut cabbage very fine with a slaw cutter, season well with salt, pepper and butter; cook about fifteen minutes, sprinkle tablespoon of flour over. Stir in carefully with a fork. When tender add two-thirds cup of sweet cream. When ready for the table add half cup of vinegar. Try it.|
|MRS. H. M. TALBOT.|
A Substantial Dish For Supper.
| Place in a well buttered baking pan, alternate layers of sliced cold potatoes and chopped meat, using the potatoes for first layer; upon each layer sprinkle salt, pepper, bread crumbs and generous lumps of butter. Pour over the whole a cup of rich milk and two well beaten eggs. Bake thirty minutes.|
|MRS. R. M. CARPENTER.|
Macaroni With Tomato Sauce.
| Half pound macaroni, one tablespoon flour, one large tablespoon butter, half pint stewed tomatoes, salt and pepper to taste. Take a handful of long sticks, put the ends into boiling, salted water; as they soften bend and coil in the water without breaking. Boil rapidly twenty minutes. When done, put in a colander to drain. Then stand the colander in a pan of cold water fifteen minutes. Put butter in frying pan to melt; add flour, mix until smooth. Add the tomatoes strained, stir constantly until it boils. Now carefully add the macaroni; let it boil up once. Serve without cutting.|
|MRS. W. W. SMITH.|
Macaroni and Cheese.
| One package of macaroni, broken into pieces, put into boiling water and boiled twenty minutes rapidly. Lift the macaroni out into cold water; let stand a few minutes and then drain. Take a baking dish or pan and cover with the macaroni; then slice cheese over it, another layer of macaroni, and anothe rof cheese, season plentifully with butter. Pour milk over the whole, enough to cover, salt and pepper to taste and bake in a hot over for fifteen or twenty minutes.|
|MRS. W. W. SMITH.|
Transcribed by Cheryl Siebrass, August, 2016 from page 23, 25 and 27 of The Columbian Club Cookbook, originally published at Audubon, Iowa: 1898 and republished in its entirety in Recipes & Reflections: A Celebration of 100 Years of Good Cooking, Audubon, Iowa: 1991. [NOTE: Pages 24 and 26 contain advertisements, which will be added separately in the future.]