The Mdewakantonwan were so called from their former habitat, Mdewakan, or Mysterious lake, commonly called Spirit lake, one of the Mille Lacs in Minnesota. The whole name means Mysterious Lake village, and the term was used by De l'Isle as ea... Read more of The Mdewakantonwan at Siouan.caInformational Site Network Informational
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(Eggs) - (The International Jewish Cook Book)

Set to boil the following mixture: Pour into the kettle water to the
depth of about one inch, adding a little salt and half a cup of vinegar.
When this boils, break in as many fresh eggs, one at a time, as you
desire to have. Do this carefully so as not to break the yolks. As soon
as the whites of the eggs are boiled, take up carefully with a
perforated skimmer and lay in cold water. Then remove to a large platter
and pour over the following sauce: Strain the sauce the eggs were boiled
in and set away until you have rubbed or grated two hard-boiled eggs,
yolks only. Add a tablespoon of butter rubbed very hard and add also
some sugar and part of the strained sauce. Boil up once and pour over
the eggs. Garnish with parsley.

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