Cass County Illinois family history Cass County Illinois ancestors Cass County Illinois ancestors


Mrs. E. H. Kloker

     1 pound ground beef steak, 1 cup ground suet, 2 large onions, 3 potatoes cut fine, 1 can kidney beans, 1 quart can tomatoes, 1 tablespoon chili powder. Season with salt and pepper and let boil for an hour or more.

Mrs. Wm. Haberman, Browning, IL

     Thirty cents worth of round steak and 10 cents suet ground together with 3 big onions. Cook one hour. 1 can kidney beans mashed up, and 1 can whoe kidney beans, 1 can tomatoes. Cook one hour. Put all together and cook 2 hours, adding chili pepper to taste.

Mrs. Wm. Vette, Bluff Springs, Ill.

     Two cups chili beans, cook till done. Add 1 onion, 1 pint tomatoes rubbed through a colander, 1 pound hamburger, 1/2 cup suet, chopped fine. Add salt and chili powder to taste and all together.

Mrs. C. E. Stringham, Beardstown, Ill.

     1 1/2 pounds round of beef diced; brown in hot fat until a rich brown; add about 3 pints of water and simmer about two hours, salt to taste and add two or three small red sweet peppers that have been dropped in boiling water for a few minutes, cut fine, add 1/2 cup brown flour to thicken. Serve with mashed potatoes. (Brown the flour in the oven.)

Mrs. C. N. Noeker

     25 cents worth of hamburger, and 2 large potatoes, 2 onions; fry in suet till brown. When brown add 1 quart water, 1 pint tomatoes. Cook all slowly for 1 or 2 hours then add beans and chili pepper.

Mrs. Charles Wubker, Beardstown, Ill.

    25 cents worth of ground hamburger, 2 cans of small brown beans, 1 quart of tomatoes rubbed through a colander. First put 1 large tablespoon of lard in skillet with 2 large or 3 small dry onions chopped fine and fry the onions till tender, put the hamburger in, stirring often till hamburger is well done. Now have beans and tomatoes in a kettle, pour hamburger into them, add a tablespoon of salt and chili pepper to suit taste. Fill up kettle with water to make about 5 quarts of chili when done.

Miss Mayme Speaker, Beardstown, Ill.

    Two tablespoons of hot lard in an iron kettle, add a large onion, fry brown, then add a quart of water, 25 cents worth of ground hamburger steak and 2 cans red kidney beans. Mash part of them, add your salt and pepper to taste. Lastly, add another quart of water. Boil slowly for several hours.

Mrs. Floyd M. Condit, Beardstown, Ill.

     One can peas, 2 tablespoons butter, 1 1/2 tablespoons of flour, 1 quart milk, pinch of salt. Melt butter, add flour, stirring until well blended. Stir in heated milk, and peas which have been previously heated and rub through seive. Add pinch of salt last and serve hot.

Cecile Pond

     1 can corn, 1 pint water, 1 tablespoon scraped onion, 1/4 cup butter, 1/4 cup flour, 2 teaspoons salt, 1/4 teaspoon white pepper. 1 quart milk, 2 egg yolks. Cook corn with water 20 minutes; cook onion in butter until light brown, add flour, seasonings and milk gradually, then add corn; strain and reheat. Beat yolk of eggs; pour soup slowly over them; mix and serve hot.

Mrs. John Doerr, Virginia, Ill.

     2 1/2 quarts of water, 1 1/4 cups rolled oats, 5 potatoes cut in small pieces, 2 onions sliced, 2 tablespoons flour, 2 tablespoons fat. Boil the water and add the oatmeal, potatoes and onions, 1/2 teaspoon pepper, 1/2 tablespoon salt; cook for 1 hour. Brown the flour with the fat, add to the soup, cook until thick. One cup of tomatoes adds to the flavor. This serves 5 people.

Mrs. Cecile Pond

     1 can tomatoes, 1/4 teaspoon soda, 1/4 cup butter, 1-3 cup flour, 3 teaspoons salt, 1/4 teaspoon white pepper, 1 quart milk (heated). Cover and stew the tomatoes slowly one-half to one hour, rub them through a strainer and while hot add soda. Make a tomato sauce with butter, flour, seasonings, and strained tomatoes, and add milk just before serving.

C. P.

     One cup split peas, 2 1/2 quarts water, 2 tablespoons of onion, 3 tablespoons butter, 3 tablespoons flour, 1 1/2 teaspoon salt, 1/8 teaspoon pepper, 1 pint milk. Wash the peas and soak them over night in cold water, drain, and rinse. Add 2 1/2 quarts of cold water and the onion; cook slowly until soft, rub through a strainer and add the remainder of the liquid; melt butter, add flour and seasonings, then hot milk with the liquid from the peas and cook until it is like thick cream. Cooking a ham bone with the soup improves the flavor.

Mrs. A. S. Coil

     1 pound hamburger steak, 1 can tomatoes, 1 can peas, 1 stalk celery, 1 package spaghetti, 3 medium sized onions, 1/4 pound butter. Put butter in skillet and cut up onions in it and fry until tender, but not brown; then add steak, and stir until separated. Put tomatoes, peas and celery (cut fine) in a kettle to cook. Add the cooked onion and steak. Have a kettle of boiling salted water into which put the spaghetti and cook for twenty minutes, then drain and add to the other mixture. Season well with salt, cayenne or chili powder to suit the taste. Cook down until quite thick. Keep stirring so as not to burn.

Cecile Pond

     3 eggs, flour enough to knead well; roll very thin; lay out to dry. Then fold and cut. Have boiling water, salt and cook 10 minutes.
     TO FRY: Have a skillet hot and melt two tablespoons butter. Add the noodles after they have been cut but not cooked. Add small quantity of water and cook slowly until done.

Mrs. C. E. Stringham

     Heat to boiling 1 pint milk, add pinch of salt and teaspoon butter, stir in flour about 1 pint and stir until stiff or it will leave the side of the pan; let cool and beat an egg and add working it in thoroughly. Then form in balls bout the size of a walnut. This is easily done by dipping the hands in cold water. Occasionaly drop in boiling broth and cook a few minutes.

Kloker Family, Arenzville, Ill.

     2 cups sugar, 3 eggs, 1 cup sour milk (1 tblsp. vinegar in 1 c. milk), 1 cup lard or shortening, 1 tsp. baking soda, 1 tsp. baking powder, 1 tsp. vanilla, flour to make soft dough (abt. 2 cups). Flat or drop cookies. 350 degrees for 10-12 minutes.

Cass County Illinois ancestry