The Gazette and Messenger: May 19, 1878

Church Directory

Presbyterian Church

Rev. L.G. Gray, Pastor. Services at 10:50 a.m. and 7:00 p.m. Sunday school at 12:15 p.m., W.H. Johnston, Superintendent. Prayer meeting Thursday evenings at 8 o’clock.

Methodist Episcopal Church

Rev. L. Hartsough, Presiding Elder; Rev. I.N. Pardoe, Pastor. Services at 10:30 a.m. and 7:30 p.m. Class meeting on Sabbath at 9:00 a.m. Prayer meetings on Thursday evening at 7:30 p.m. Sabbath school at 3:00 p.m. R.E. Carpenter, Superintendent. (Editor’s note: I’m not sure if the pastor is Pardoe or Pardee – my copy is fuzzy.)

Baptist Church

Rev. G.W. Freeman, Pastor. Services at 10:30 a.m. and 7 p.m. Sunday school at 12 p.m.  Theo Hawley Superintendent. Prayer meeting on Thursday evening.

Congregational Church

Rev. Mr. Brekenridge, Pastor. Services at 10:30 a.m. and 7:00 p.m. Prayer meeting Thursday evening. Sabbath school immediately after morning services.

Episcopal Church

Rev. Mr. Mills, Pastor. Services at 10:30 a.m. and 7:00 p.m. Sabbath school at 12:00 p.m. Beth Vincent, Superintendent.

Catholic Church

Rev. T.M. Lenehen, Pastor. Services at 10:30 a.m. Sabbath school at 2:00 p.m.

Evangelical Lutheran – German

Rev. J.L. Cramer, Pastor. Services at 10 a.m. Catechising the children at 1:30 p.m.

German Evangelical Association

Revs. G. Youngblood and F.W. Fisher, Pastors. Services at 10 a.m. and 7 p.m. Sunday school at 11:30 a.m. Prayer meeting Wednesday evenings.

Swede Lutheran Church

Rev. P.A. Pihlgren, Pastor. Services at 10:30 a.m. and 7:30 p.m. Sunday school at 3 p.m. Prayer meeting on Thursday evenings.

Bible Depository

At Vincent and Meservey’s. Bibles and testaments published by the American Bible Society sold at cost.

The Seventh Day Adventist

Of Fort Dodge will hold meetings weekly on their Sabbath (Saturday) at the house of J.T. Reaser on Williams street. Time of meeting 2 p.m. An interest community cordially invited.

The Childrens’ Progressive Lyceum

Meets at Gue’s Hall every Sunday morning at 11 o’clock. Mrs. J. Swain, Conductor.

Tags: 1878, Brekenridge, Carpenter, Cramer, Fisher, Freeman, Gray, Gue, Hartsough, Hawley, Johnson, Lenehen, Merservey, Mills, Pardee, Pardoe, Pihlgren, Reaser, Swain, Vincent, Youngblood

The Webster County Gazette: May 10, 1878

Bible Society

We would call the attention of all friends of the bible in this county, that the Rev. A. Pilbeam has been employed by the Webster County Bible Society to canvas the county for the purpose of distributing the bible and for soliciting subscriptions in aid of this society. We ask for Mr. Pilbeam a kind recption (sic) and a hearty response to his solicitations. No collections will be taken in the Churches this year for the cause, the society having adopted this plan in place of the annual church collections. Each donator will please give the name of the church he wishes his contribution credited.

Wolsey Welles, President.
Theo. Hawley, Vice President.
E.H. Rich, Secretary.

Tags: 1878, Hawley, Pilbeam, Rich, Welles

The Webster County Gazette: May 10, 1878

Married.

Farrell-Smith – At the residence of M.D. O’Connell, Saturday evening May 4th, 1878, Rev. Wm. C. Mills officiating, Frank Farrell, and Ida M. Smith, both of this city. No cards.

Tags: 1878, Farrell, Mills, O'Connell, Smith

The Webster County Gazette: May 10, 1878

A Family Affair

That’s what that pleasant little happening over at the Catholic church Wednesday evening was to us. The groom, Mr. Anton Rank, is the binder of the Gazette & Messenger office, and an industrious upright young man whom we and all who know him, are glad to see on the way to a bright and prosperous future. Miss Kate Laufersweiler, the bride is the sister of one of our substantial business men, and a girl whose worthy qualities have made her beloved by a large circle of friends. The young couple settle down to life at once, having made all preparations to go to housekeeping.

Tags: 1878, Laufersweiler, Rank

The Webster County Gazette: May 9, 1878

Household Recipes

Rice Pudding. – To each quart of milk one tablespoon of rice, sugar to taste; bake three hours. Frequent stirring makes the pudding creamy.

Boiled Batter Pudding. – One pint of milk, two eggs, one ounce of butter, one teaspoonful salt, eight heaping tablespoonfuls flour; boil one and a quarter hours.

Macaroons. – One and one-quarter pounds powdered sugar, one pound sweet almonds bleached and pounded to a paste, whites of six eggs, grated peel of two lemons.

Imperial Cake. – One pound of flour, one of sugar, one of butter, one of raisins, blanched almonds, split, ten eggs, three-quarters of a ound of citron, one wine-glass of brandy, and one of rose-water.

Snow Sponge Cake. – One cupful of flour, a little heated, one and one-half cupfuls sugar, two teaspoonfuls cream tartar, mixed with flour (no soda), whites of ten eggs. This makes a very white, beautiful cake.

Dried Apple Jelly. – To one quart of apples put four quarts of water; let them stand all night; boil till the goodness is out of hte apples; add a pint of sugar to every quart of juice, and boil till it comes to a jelly.

Indian Pudding. – One flat cup yellow Indian meal, one quart boiling milk poured upon it; allow it to cool; add two eggs, well beaten, and one teaspoon baking powder; a metingue (sic) top, if liked, bake twenty minutes.

Baked Suet Pudding. – One-half pound beef suet, chopped fine; one pint milk, three eggs; salt to taste, flour enough to make thin batter. Bake half an hour and serve hot. Sauce: One and a half cups powdered sugar; tablespoonful butter, white of one egg, one teaspoonful vanilla.

Molasses Fruit Cake. – One large cup sugar, one of molasses, one small cup sour milk, one teaspoonful soda dissolved in the milk, one-half pound butter, three eggs, one and a half pounds raising and currants, one-quarter pound citron, one nutmeg, one tablespoonful cloves.

Blanc Mange. – One package gelatin, two quarts of milk poured boiling hot on the gelatine (sic), which must previously have been soaked one hour in a pint of water; add twelve teaspoonfuls crushed sugar. Stir all until quite dissolved; then pour into molds and stand in a cool place.

Yorkshire Pudding. – One quart of milk, six eggs, a little salt, and as much flour as will make a stiff batter; pour into a dripping pan (meat pan), putting a few pieces of dripping on it here and there; bake for an hour. In Yorkshire, where the meat turns on a spit in front of the fire, the pudding is placed underneath the beef and receives the gravy as it drips.

Beef Sandwich. – Scrape a little raw beef from a tender, juicy piece, and spread it on a thin slice of buttered bread; season with pepper and salt, and cover it with another slice of buttered bread; divide it into small pieces of equal shape and size, and strip off the crust. Raw beef is very nutritious, and easily digested, and if scraped very fine, is exceedingly nutritious.

Tags: 1878

The Webster County Gazette: April 26, 1878

Household Recipes

Lemon Jelly Cake

Two cups sugar, two thirds cup butter, half cup of water cold, three and a half cups flour, two teaspoonsful baking powder, whites of seven eggs. For jelly between each layer, two eggs, two grated lemons, one cup sugar, small piece of butter. If the rind of your lemon is bitter, do not use the rind. Cook and stir.

To Prepare Lard to Keep Through the Summer

To one gallon of lard put one ounce of sal soda dissolved in a gill of water. Do not fill your kettles more than half full, for it will foam and perhaps boil over. No other water is required than what the soda is dissolved in. When it is done it will be very clear, and will keep two years. Strain through a coarse cloth and set away.

A Cheap Pudding

Select two deep earthen dishes, fill one with tart apples cut fine and half a pint of water or less. Cover the apples with a tender crust, then turn the empty dish over it and cook fifteen or twenty minutes in a hot oven. Do not remove the cover until the moment the pudding is to be eaten, and have it done at the right time. Serve with cream and sugar, or other sauce.

Baked Ham

Make a thick paste of flour and water (not boiled) and cover the entire ham with it, bone and all, put in a pan, on a spider or two muffin rings or anything that will keep it an inch from the bottom and bake in a hot oven. If a small ham, fifteen minutes to a pound, if large twenty minutes. The oven should be hot when put in. The paste forms a hard crust around the ham, and the skin comes off with it. Try this and you will never cook a ham in any other way. (Editor’s note: The words in italics are my best guess, as the copy was obscured.)

To Boil Rice

Rice to be used as a vegetable, should never be served mushy. The grains should be separate. Wash the rice in two or three waters until it is perfectly white and clean. To every cupful of rice add one and one half cupsful of water and a little salt. Boil until you see little dimples on the top; take off the cover and push the pipkin (in which it should be boiled) one side on the range or stove, where it will keep hot but not cook, until the moisture evaporates. Don’t stir it unless you wish to use it as a poultice.

Selecting Flour

First look to the color; if it is white, with a yellowish colored tint, buy it; If it is white with a bluish cast, or with white specs in it, refuse it. Second examine its adhesiveness – wet and knead a little of it between your fingers – it is works soft an sticky it is poor. Third, throw a little lump of dried flour against a smooth surface; if it falls like powder it is bad. Fourth, squeeze some of the flour tightly in your hand, if it retains the shape given by the pressure, that, too, is a good sign. It is safe to buy flour that will stand these tests.

Recipe for Preserving Eggs

Take of good salt one half pint; unslacked (sic) lime a piece the size of a tea cup; put both in a jar or tub; pour into the vessel two gallons of boiling water; let it stand  till perfectly cool then put in your eggs. Be sure they are  fresh and clean. Care must be taken not to crack any of them in putting them in, as they will spoil immediately, and spoil the others. Keep the eggs entirely covered with the brine and keep in a cool place, the cooler the better, if they don’t freeze. Two much salt will harden the yolkes. I have heard of eggs being kept good for two years in this way, by a commission merchant. – Mrs. G.A.D.

(Editor’s note:

• Sal soda is sodium carbonite.
• A gill is about 4 ounces.
• According to Wikipedia, a pipkin is an earthenware cooking pot used for cooking over direct heat from coals or a wood fire. It has a handle and three feet.
• I don’t recommend using the four methods for testing flour before buying – it won’t make  you popular in the local grocery stores.
• Unslaked lime is calcium oxide.)

Tags: 1878

The Webster County Gazette: April 19, 1878

Household Recipes

For Scotch cake, take one pound brown sugar, one pound flour, half pound butter, two eggs, one teaspoonful cinnamon; roll very thing, and bake.

“Apaquinimies” are made as follows: Yolks of two eggs, one pint flour, one-half pint milk, two teaspoonfuls butter, a little salt; roll very thin, like wafers, and bake.

Sauces should possess decided character and whether sharp or sweet, savory or plain, they should carry out their (indecipherable word) in a distinct manner, although, of course, not so much flavored as to make them too piquant on the one hand, or too mawkish on the other.

brown sauces, generally speaking, should scarcely be so thick as white sauces; and it is well to bear in mind that all those which are intended to mask the various dishes of poultry or meat should be of a sufficient consistency to slightly adhere to to (sic) the fowls or joints over which they are poured. for browning and thickening sauces, etc., browned flour nay (sic) be properly employed.

To use up cold meat: I. Prepare your meat as for has; fill a deep dish with maccaroni (sic); on top of that place the hash; cover it with tomatoes, over which sprinkle with bread crumbs, with a little butter; bake until nicely browned. II. Prepare meat as for hash; make it in rolls (like a sausage) by binding it with raw egg; tie each roll carefully in cabbage leaf, and boil one-half to three-quarters of an hour in weak stock.

Eggs form an important article of food among all known races. The English, the great egg eaters, receive annually from Ireland one hundred and thirty millions of eggs, and from France over one hundred and thirty millions. The great object is to get fresh ones, and many modes are resorted to, to ascertain this important point. some dealers place them in water, when, if fresh, they will lie on their sides; if bad, they will stand on one end.

Gravies and sauces should be sent to table very hot, and there is all the more necessity for the cook to see to this point, as, from their being usually serve din small quantities, they are more liable to cool quickly than if they were in a larger body. Those sauces of which cream or eggs form a component part, should be well stirred as soon as these ingredients are added to them, and must never be allowed to boil, as in that case they would instantly curdle.

If coffee, after roasting, were made as fine as flour by pounding in a mortar, it could be extracted so much better as to require no more than two-fifths as much as if it were only coarsely ground. An equally strong extract can be made by allowing water to stand on the grounds, as by giving it a boil or by filtering through it. The latter method is the true one for retaining all of the aroma. When coffee beans are roasted, an empyreumatic oil is produced, which being very volatile, is expelled if the coffee extract be boiled. It is better to make the grounds as fine as flour, and to extract by filtration, and never to boil.

(Editor’s note: I have no idea what “apaquinimies” were. Google was useless in this case. Empyreumatic oil is “oils obtained by distilling various organic substances at high temperatures.” I also thought it was interesting to describe sauces as being potentially “mawkish.”)

Tags: 1878

The Webster County Gazette: April 19, 1878

Loss by Fire

The Brick block in Rear of Fort Dodge House Burned.

Last Saturday night, about 12 o’clock, a fire was discovered in the brick block on Walnut street, in the rear of the Fort Dodge House. The fire bell was jingled – what for nobody can tell, as there isn’t a possibility of its disturbing or alarming anybody. The night had been very rainy and the adjoining buildings were wet which aided in confining the flames. The brick walls were good ones, and though a frame building stood against it the fire did not spread.

Mr. Dunning moved his livery stock, expecting nothing but that it would take his quarters. The west wall of the burning building fell upon the frame adjoining it on the west, and crushed it flat. It was vacant, however. The fire company’s ladders were upon the roof and were buried under the rubbish.

The building burned and the one ruined by the falling wall, were owned by Thomas Cahill, and there was not a cent of insurance upon either. Messrs Ferguson and Markle had rented the brick for a saloon, and had just removed their stock into it. They were insured to the amount of $500 in the Imperial & Northern Company. No one seems to know how the fire caught. The loss is severe upon Mr. Cahill.

Tags: 1878, Cahill