Mrs Ingenhutt, now one hundred years old, for ninety years has made "Apfel Kuchen," "Fist Cheese" and wine as follows:
Apfel Kuchen—Mix a rich dough using plenty of butter and rich milk. Line a pan with this, cut in squares and cover with apples sprinkled thick with sugar and cinnamon. Bake until apples are thoroughly cooked.
Fist Cheese—Take a pan of clabbered milk. Set over a slow fire. When the whey comes to the top, strain off and shape in balls. Let stand in warm place until it is ripe—that is, until it is strong.
Wine—Grape, currant, rhubarb and gooseberry wine: Mash home grown fruit with a home made potato masher, squeeze it through a coarse cloth, add sugar and place in warm spot to ferment. Draw off in kegs and allow to stand at least two years.
I used to love to go to the picnics in the early days. Everyone had such a good time, and was trying to have everyone else have one, too. Then, all were equal. Nowadays, each one is trying to be prouder than the next one.
Captain L. L. McCormack.
Georgetown on the Red River was the Hudson Bay post. After the railroad was built to St. Cloud the Red River carts crossed there on a ferry and then on the Dakota side went from point to point on the river in the timber to camp. The river is very crooked. A days journey with one of these carts was twelve miles. The first stop was at Elk River, now Dalyrimple, then to Goose River, the present site of Caledonia and then to Frog Point and from there to what is now Grand Forks. The freight was teamed to and from St. Cloud and Benson.
Mr. Charles M. Loring—1860.
On the 20th day of September 1860, I reached Minneapolis with my wife and little son, and went to the Nicollet Hotel where I made arrangements for board for the winter. The hotel was kept by Eustis & Hill. They fixed the price at $6.00 a week including fire and laundry for the family, i. e. $2.00 a week for each person. Mr Loren Fletcher occupied the rooms adjoining and paid the same price that I paid, notwithstanding there were but two in his family, but his rooms were considered to be more favorably located being on the corner of Hennepin and Washington Avenues.
The cook at the hotel was a Mrs. Tibbets from New England who was an expert in preparing the famous dishes of that section of our country, and in the many years that have elapsed since that time, I have never been in a hotel where cooking was so appetizing.