iT. PATRICK’S PARISH, O’NEILL
History of the Parish With Cut of
New Church Building.
Holt County Independent, Oct. 21, 1910
In the early seventies, General John
O’Neill, of Irish and American
national fame as a military hero and
benefactor of his race, conceived the
idea of locating one hundred or more
Irish Catholic colonies on the fertile
prairies of the Ivest, in the region
bounded by the Missouri river and the
more elevated pleateaus of the Rocky
mountain slope, and lying between
the 40th and 43rd parallels of north
latitude. His object was the amelio
ration of the domestic condition of his
poorer countrymen and co-religionists,
of both the new country and the old.
With that laudable end in view
General O’Neill at once commenced
the agitation of the Irish immigra
tion to the west, throughout the
manufacturing and mining districts
of the eastern and northern states.
“Now, why have I gone to the
trouble and expense, and why have
I taken such an interest in Irish immi
gration to the west?”, he asks, and
as tersely answers: “Simply and
solely, because I have always be
lieve that the next best thing to
giving the Irish people their freedom
at home, is to assist and encourage
such as are here, or who may come
here of their own free will, in pro
curing homes for themselves and their
children in this free land of their
adoption. And having tried to do the
best I could to give them freedom at
home, and for the time being, at
least, failed, I am now engaged in
doing what I believe to be the next
best thing. Some of the ablest Irish
men of America, from Thomas D’Arcy
McGee, in his day down to the
present time have written and spoken
and resolved on this subject, and
now, I am simply putting into prac
tice what these men have talked
about, and I am happy to sny, with
gratifying success. Without money
or organization, and but few friends
to assist me, with confidence in my
self and justness of my cause, and a
firm reliance in God, I claim to have
accomplished a great deal already,
and have every confidence in the final
triumph and success of this project.”
Imbued with such benign purposes,
General O’Neill, in the year 1874,
collected together in the east twenty
five families of his countrymen and
co-religionists, and proceeding with
them, in person, to the west, crossed
the Missouri river at Omaha and
thence continuing to the northwest
dp the beautiful valley of the Elk
horn, established them on the govern
ment domain at O’Neill, Holt county,
Nebraska, the nucleus of his first
colony.
This community prospered and
flourished from the start, and con
tinued to receive new acessions of
Irish Catholic immigrants each year,
until in the year 1888, it contained no
less than two hundred Catholic
families.
Such, in brief, is the history of the
settlement, the environments of which
are now comprised within the bound
ries of St. Patrick’s Parish. The
early history of the colony is practi
cally the history of the parish, it
being a geographical part thereof.
St. Patrick’s Parish embraces all that
part of Holt county bounded on the
east by the county line, on the north
by the Niobrara river, on the south,
by the county line, and on the west,
by a line commencing at the Nio
brara river on the north and thence
running south through the middle
of range thirteen to the south
boundary line of the county. That
KNIGHTS OF COLUMBUS HALL AND OPERA HOUSE.
part of Holt county lying just west j
of St. Patrick’s Parish, was tem- j
porarily attached as a mission, and
church services was held at Atkinson.
The first divine services by a
Catholic priest in the parish, were
held by Father Bedard, at the resi
dence of John Hannigan, in the O’Neill
colony in the summer of 1875.
Father Bedard was pastor of a
Franch-Canadian colony at Frenchtown
udjaeent to the church building.
Temporary official organization of
the parish was effected in the year
1877, and two trustees were selected
and appointed.
Inj the summer of 1880, Bishop
O’Connor visited the parish for the
first time and administered the
Sacrament of Confirmation to ninety
one persons.
The old church used up to the
which located at that place about
two years before General O’Neill es
tablished his Irish colony in Holt
county. This good priest continued
his visits at widely separated inter
vals to this parish, celebrating mass
in the log houses and dugouts of the
settlers, until the year 1877, when a
small frame church, 18 by 3G feet, was
built at a cost of ?1,200; building
material was then very high, owing to
long haul by ox team, the nearest
railroad station being one hundred
and twenty-five miles distant from
O’Neill, in the Elkhorn Valley. This
church was without pews or seats of
any kind and had no bell. It was
erected on the southeast corner of
block four City of O’Neill.
General O’Neill, the founder of the
colony having contracted a fatal
disease in the winter of 1877-78, died
at Omaha, Nebraska, fortified by the
rites of mother church, and was buried
in that city. May his soul rest in
peace. In the death of General
O’Neill, the Irish race lost a true,
valiant, and noble hearted champion
present time in the parish at O'Neill,
was erected during the administration
of Father Smith, in 1883, and cost
about $5,000.00. It is forty by one
hundred feet and had a seating
capacity of four hundred, and heated
by a hot air furnace. During the
progress of construction, a violent
storm occurred which razed the
building to the ground, partially des
troyed the work which had been ac
complished and inflicted considerable
damage generally. A short time
after its completion, it was again
wrenched and twisted from its foun
dation, during the visit of another
furious hurricane.
During the administration of the
parish by Father Smith, Reverends
Thomas Cullen and P. Brophy were
associated with him, part of the time
in general work as regular assistants,
and resided with him at the parochial
residence.
At the termination of Father Smith’s
administration, the parish was in a
flourishing condition, it being pos
sessed of a large commodious church
THE FRONTIER COOK-BOOK.
Butterscotch Pie.
Three cups brown sugar, % cup but
ter. Place on stove and when butter
is melted add 1 cup water and 1 cup
milk; stir until well mixed and while
yet cool, stir in 3 tablespoons flour,
dissolve with a little milk and the
beaten yolk of 1 egg, well mixed with
flour and milk. Flavor with vanilla.
This iriakes enough for two pies.
Mrs. Pearl Bruce.
Cream Puffs.
Boil together: 1 cup of water and 1
cup of butter. While boiling add 1 cup
of flour. Stir until smooth, then cool.
Add 3 eggs not beaten. Stir smooth.
Drop on a pan and bake 25 minutes.
Filling: % cup of sugar, 1 egg and
2 heaping teaspoons of flour. Pour
into % cup of boiling milk and flavor
to taste. When cold, pen the puffs and
fill. Mrs. W. P. Curtis.
Ginger Cake.
Mix in the order given: 1 egg, 2
*
ST. PATRICK’S CATHOLIC CHURCH.
of the freedom of the Irish people
from English domination in Ireland,
and his countrymen and co-religion
ists in America, a counselor and bene
factor, who ever held in view the
broadening and elevating of the
national character and aspirations,
and the betterment of the social and
religious condition, and material wel
fare of his countrymen. The colonists
sadly deplored the loss of the General,
and keenly felt the sorrowful be
reavement, with which his unexpected
and untimely demise, while in his
fullest powers of manhood, had visited
them.
In October, 1877, Rev. John T. Smith
was installed as the first resident
pastor of St. Patrick’s Parish, and he
took up his abode at the farm house
of Mrs. John Cronin, likewise resid
ing at the residences of Mr. Dennis
Daly and Mr. John P. O’Donnell in
O’Neill.
During the year 1879, the first
parochial residence in the parish was
built by Father Smith. It was a
frame building, 18 by 30 feet, one
and a half stories high, and cost
$1,400. It was erected on block four,
City of O’Neill, a little west of and
building, a handsome parochal resi
dence; a fine organ for the church
services had been purchased and paid
for, and an excellent choir, which had
been organized among the members
of the parish, had been in existence
for a considerable time. The parish
was entirely out of debt, in fact had a
balance of $430 to its credit in the
treasury. There were one hundred
and sixty-five families enrolled upon
the parish register, and a large Sun
day school was organized and in good
working order, showing a good average
attendance of pupils.
In the month of July, 1880, Father
Smith was transferred to Cheyenne,
Wyoming, and Reverned M. F. Cas
sidy, then pastor at Rawlins, Wyoming,
was assigned to this jurisdiction to
succeed him.
Upon assuming charge of this
parish, he at once sat about to in
crease the seating capacity of the
church, by adding ten new pews, and
thereby eilllarging it to a seating
capacity of five hundred (500). The
church being without a tower, or other
receptacle fr a bell, he caused to
be erected in the fall of 1886, in the
center of the front of the church, a
substantial tower, 12 by 12 feet at the
base, and ninety (90) feet in height
to the top of the large gilded cross by
which it is surmounted. This ad
dition gave the church a decidedly
handsome and improved appearance,
in conjunction with the utilitarin pur
poses it was intended to serve. A bell
was then purchased and placed in this
tower. The new bell with the iron
frame in which it is set weighs four
thousand (4000) pounds, and was
tolled for the first time for the early
mass of Christmas, 1886. This same
bell was lately transferred to the new
St. Patrick’s Church.
The parochial residence then in use, j
proving inadequate for the decent ac- j
eommodation of the pastor and;
assistant, and the numerous visiting
clergy, it was decided to remove and
sell the same, and'replaco it with one
which would comport more fully with
the importance and dignity of the
parish, and adequately meet the ac
commodation and requirements of a
modern residence. Accordingly, in the
summer of 1888, the old residence
was removed, and later in 1890 was
sold for ($900) dollars, and the present
residence, a frame building, 45x54
feet, two stories high with attic, was
erected on the site formerly occupied
by the old one, at a cost of $3500.
Notice.
All persons who covered water me
ters to prevent freezing during cold
.veather are requested to remove cover
ing at once so that meter can be read
this week for first quarter, 1914.
O’NEILL LIGHT & POWER CO.
tablespoons of butter, 1 cup of sugar,
Ms cup of molasses. To % cup of
sour milk, add 1 teaspoon of soda. To
1% cup of flour add 1 teaspoon of
ginger and sift. Alternate the milk
and flour mixtures in adding to the
first mixture. Beat this 3 minutes,
bake 40 minutes in a moderate oven.
Serve hot with whipped cream. De
licious for a heavy dessert.
Lottie May Robertson,
(Domestic Science Teacher, O’Neill
High School, 1914.)
Snow Budding.
Three tablespoons of cornstarch, dis
solved in a little cold water. 3 whites
of eggs beaten stiff. Steam ten min
utes in individual cups. Serve with
this sauce: To the beaten yolks of
3 eggs add 1 sup of sugar, 1 cup of
milk, 1 tablespoon of butter. Boil
until it creams, add % teaspoon of
vanilla. Mrs. F. B. Fine.
Devil’s Food Cake.
White Part: Ms cup of butter, 1 and
1-3 cup of sugar, 3 egg yolks and Ms
cup of sweet milk. Dark Part: !4
cake of chocolate and M cup sweet
milk. Boil chocolate and milk to
gether and add Ms teaspoon of soda
and 1 teaspoon of baking powder.
Mix the dark part with white part and
add 2 cups of flour and the beaten
whites of the three eggs. Bake in
layers and put together with any good
icing, or it is also nice baked in a loaf.
Ethel Conklin.
Fried Cakes.
One cup of sugar, 1 egg, 2 cups of
flour, 1 cup of sweet milk, 1% tea
spoon of baking powder and nutmeg to
taste. Drop from spoon in hot fat and
roll in cinnamon and sugar.
Mrs. W. M. Gordon.
Creamed Oysters.
One cup of milk, 1 tablespoon of
butter, teaspoon of salt, 1 teaspoon
o*' pepper, 1 pint of oysters (or 2 10
cent cans of cove oysters), 1 cup
of cooked celery and 1 Ms tablespoon
of flour. Heat the oysters in their
own liquor till plump. Scald milk,
cream butter with flour and salt; pour
milk over this and cook till it thickens;
add celery and seasoning and serve on
crackers or toast.
Mrs. L. B. Messaear, Omaha, Neb.
Velvet Cream.
Two cups of milk, 2 eggs, 1 round
ing tablespoon of plain gelatine and 5
tablespoons of sugar. Place milk and
half of the sugar and the gelatine in
a double boiler until the gelatin is dis
olved. Then add the beaten yolks of]
two eggs with the rest of the sugar1
ind stir for a moment. Then add and j
?olor one portion pink. Set the white j
portion to cool and when hardened,
pour over it the pink mixture, thus
making a two-layer cream which can
be sliced like brick ice-cream. In
making this, use any desired flavor.
Mrs. Pearl Bruce.
Paradise Pudding.
One coffee cup of bread crumbs, 4
heaping tablespoons of sugar, 3 heap
ing tablespoons of currants, grated
rind of half a lemon, the juice of one,
mixed with two tablespoons of water, 3
eggs, 1 cup of chopped apples, small
teaspoon of cinamon, small teaspoon
of nutmeg. Mix thoroughly and at
last whisk in a small teaspoon of
soda disolved in 1 tablespoon of water.
Place in butter mold and boil steadily
2 hours. Sauce: Put 1 coffee cup of
milk on to boil. Add a generous
lump of butter. Mix 1 small cup of
sugar, 1 large teaspoon (heaping) of
flour, the yolks of 2 eggs with a tea
spoon or two of milk and stir into the
boiling milk, being careful to only let
it boil up, or it will curdle. Pour onto
the beaten whites of the two eggs, to
which has been added V2 teaspoon of
lemon extract, a dash of salt and 2
teaspoons of sugar. Set the sauce in
the oven for two or three minutes,
and your “Foam Sauce” will be ready.
Mrs. F. B. Pine.
“A Good Cake.”
One cup of sugar, Vs cup of butter,
Vs cup of milk, Vs cup of nuts chopped
fine, 2 eggs, 3 level tablespoons of
cocoa, 2 teaspoons of baking powder.
Cream the butter, add sugar and cocoa
gradually; add the unbeaten eggs,
then the milk. Do not stir but add
the baking powder. Let stand while
buttering the tins, then add the flour
necessary, stir in the nuts and beat.
For the frosting: lVs tablespoon of
butter, Vs cup of cocoa, (scant), 1(4
cup of sugar, Vs teaspoon of salt and
(4 cup of milk. Melt the butter, add
the cocoa and sugar, salt and milk.
Heat to boiling point, stirring con
stantly; let boil about 3 minutes. Re
move from fire and beat until creamy.
Add Vs teaspoon of vanilla. Put be
tween layers and on top of cake.
Mrs. Will Mather.
Apple Salad.
One quart of apples, chopped, 4
banannas sliced, 1 quart of pineapple,
Vs cup of walnuts chopped. For the
dressing: The yolks of 2 eggs, well
beaten, 1 tablespoon of vinegar, 2
tablespoon of sugar, 1 teaspoon of
butter. Cook in a double boiler. Whey
like custard, remove from fire and
Vs cup of sweet cream.
Mrs. Harley Wolfe.
Almond Cream.
One pint of milk boiling hot, 2 table
spoons of cornstarch, small handful
almonds, blanched and chopped fine
and 1 cup of sugar. When quite thick,
take from fire and pour over it the
beaten whites of 3 eggs. Set on ice
and serve with whipped cream. Note:
If almonds are not attainable or handy,
use either English walnuts or black
walnuts, with almond flavoring ex
tract. Mrs. Pearl Bruce.
Hamberger And Tomatoes.
One quart of cooked tomatoes in
bottom of deep dish. Put over these a
layer of bread crumbs (coarse), and
on top of the crumbs enough ham
burger to cover. And seasoning and
2 minced onions. Bake % hour.
Mrs. L. B. Messecar, Omaha, Neb.
Mock Angel Food.
One cup of milk, 1 cup of flour,
pinch of salt, 1 cup of sugar, 2 tea
spoons of baking powder and whites
of 2 eggs, beaten stiff. Heat milk to
boiling point, sift the other ingre
dients together three or four times and
stir in the hot milk gradually. Then
fold in the whites of eggs. Do not flour
milk; add baking powder to the flour
and mix with the potato. Fry in deep
hot fat. The potato keeps the dough
nuts from soaking up the fat as they
fry. Mrs. Nat B. Nesbitt.
Easy Devil’s Food Cake.
Cream 2 cups of brown sugar with
2-3 cup of butter (or crisco). Add 3
egg yolks, % cup of sour milk or
cream, 1 level teaspoon of soda dis
olved in a little boiling water; 2 cups
of flour, 1 cup of chopped nuts (or
raisins), then at the last add the
beaten whites of the 3 eggs and U bar
of chocolate which has been shaved
and melted. Flavor with cinamoti and
vanilla. Bake in layers. Put together
with any good icing.
Mrs. A. P. Nesbitt.
Corn Salad.
Ten quarts of very young and tender
green corn, 7 quarts of cabbage chop
ped fine, 3 cups of granulated sugar,
2 cups of good vinegar, 1 teaspoon of
celery seeds, 5 sweet green peppers
chopped fine, 14 pound of ground
mustard, 3 tablespoons of salt. Sim
mer all together fifteen or twenty
minutes, seal hot; fine in winter to
open and always ready.
Mrs. H. G. Frey.
Lemon Pie.
Mix 2 heaping tablespoons of flour
with 2 cups of sugar, G eggs (saving
whites of 4), 2% cups of boiling
water, the grated rind and juice of 2
Unions, a little salt. Boil till thick,
stirring all the time. Pour into baked
crusts. Beat whites of eggs stiff and
add V2 cup of sugar. Pour over pies
and set in oven to Drown. This makes
2 pies. Mrs. George E. Burge.
Cheese Sticks.
Take 4 ounces of grated cheese, V2
pound of flour, 2 ounces of butter, and
mix with water to make a paste,
seasoning with a dash of cayenne
pepper. Roll very thin and cut in
narrow strips, say six inches long.
Bake to a light brown.
Mrs. Mary Thompsn. 4*.
Cookies With Raisin Filling.
Beat to a cream 1 cup of sugar, Vs
cup of shortening, add % cup of cream,
1 beaten egg, 3V: \l\ips of flour, 3 tea
spoons of baking powder; Mix in the
3 cups 'A flour and use the V2 cup to
roll with. For the filling: % cups of
sugar, 1 tablespoon of flour, 1 cup of
boiling water, 1 cup of chopped rais
ins, a little lemon extract and a small
piece of butter. Roll cookies very
thin, place in pan with 1 teaspoon of
filling on each piece, then cover with
another cookie and press edges to
gether. Mrs. Augusta Martin.
Bread Sponge Cake.
Four cups of sponge, 2 cups of
whitesugar, 1 cup of butter and lard
mixed, 4 eggs, 1 teaspoon of nutmeg,
1 teaspoon of cinamon, 1 teaspoon of
allspice, 2 cups of raisins, 1 cup of
chopped nuts. Stir in enough flour to
make dough stiff enough for loaf cake.
At the last add 1 teaspoon of soda
dissolved in a little hot water. Set
to raise like bread and bake when
light. Mrs. Harry G. Jordan.
Presbyterian Church.
George Longstaff, Pastor.
There will be regular preaching ser
vices in the above church on Sunday
morning and evening. Morning
services: Preaching at 10:30. At the
close of the preaching service the
sacrament of the Lord’s Supper will
be administered. Sunday school at
11:30.
Evening services: Christian En
deavour at 7 o’clock. Preaching at
S o’clock.
All are cordially invited. Our
people are wide-awake, enterprising
THE GOLDEN HOTEL
or grease pan.
Mrs. A. P. Nesbitt.
Doughnuts.
One cup of sugar, 2 cups of milk, 1
medium sized potato mashed fine (Y2
cup of left-over mashed potato is just
as well), 2 eggs, 2 rounding teaspoons
of baking powder and a pinch of salt.
Beat sugar and egg to a cream, add
and sociable and will give you a warm
welcome.
For Sale.
My Residence Property all new and
modern and a number of lots in the
best part of the city. Also a good
farm to sell or exchange for residence
property. W. H. Bedford,
42-1. O’Neill, Neb.
