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+The Project Gutenberg EBook of Favorite Dishes, by Carrie V. Shuman
+
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+**eBooks Readable By Both Humans and By Computers, Since 1971**
+
+*****These eBooks Were Prepared By Thousands of Volunteers!*****
+
+
+Title: Favorite Dishes
+
+Author: Carrie V. Shuman
+
+Release Date: October, 2004 [EBook #6703]
+[Yes, we are more than one year ahead of schedule]
+[This file was first posted on January 17, 2003]
+
+Most Recently Updated: 10/28/2003
+
+Edition: 11
+
+Language: English
+
+Character set encoding: ASCII, with some ISO-8859-1 characters
+
+*** START OF THE PROJECT GUTENBERG EBOOK FAVORITE DISHES ***
+
+
+
+
+Produced by Steve Schulze, Charles Franks
+and the Online Distributed Proofreading Team.
+This file was produced from images generously made available
+by the CWRU Preservation Department Digital Library
+
+
+
+
+
+
+FAVORITE DISHES
+
+
+A COLUMBIAN AUTOGRAPH SOUVENIR COOKERY BOOK.
+
+OVER THREE HUNDRED AUTOGRAPH RECIPES, AND TWENTY-THREE PORTRAITS,
+CONTRIBUTED SPECIALLY BY THE BOARD OF LADY MANAGERS OF THE WORLD'S
+COLUMBIAN EXPOSITION
+
+
+COMPILED BY CARRIE V. SHUMAN, CHICAGO, 1893
+
+
+Favorite Dishes is due to the fact that the noble women who have
+labored for the best interests of mankind and womankind, in the
+development of the Women's Department of the World's Columbian
+Exposition, found time to contribute this collection of recipes, as a
+means of enabling the compiler to open an additional avenue for women
+to provide the necessary funds to pay the expenses of a visit to the
+Exposition.
+
+The compiler is most happy to congratulate the Lady Managers and Lady
+Alternates of every State and Territory of the United States,
+including Alaska, upon the fact that their prompt responses to the
+statement of the object of this publication bring them together in
+this place as the exponents of the Art of Cookery, at this stage of
+its best development in this country, and as cheerful assistants of
+women who need the encouragement and blessings of their more fortunate
+sisters.
+
+It is to be regretted that all of the letters of commendation cannot
+be published, but as they would alone constitute a fair sized volume,
+only a few have been inserted.
+
+
+
+
+TEA
+
+
+Tastes differ as to which of the many kinds of tea is the best, and
+yet the general use of English Breakfast and Oolong warrants the
+recommending of these two teas as standard. The Chinese have taught us
+the correct idea of tea drinking; to have it always freshly made, with
+the water boiling, and to steep the leaves at table.
+
+The tea table can be easily equipped now with a boiler in silver or
+brass, with alcohol lamp underneath; a tea caddy in china or silver,
+with teapot and cups before the hostess.
+
+No set formula can be prescribed for quantity to each cup, but it
+averages one-half teaspoon of tea leaves.
+
+Heat teapot by pouring in some hot water, let it stand a few moments
+and empty in a bowl for hot water on the table. Place tea leaves
+required in the pot, pour in boiling water, instantly replace the lid
+and let it steep a few minutes. It is then ready to serve. Use a small
+amount of sugar and no cream, as both cream and sugar detract from the
+correct flavor of tea.
+
+For "Five O'clock Tea" a "teaball" is recommended. The teaball is
+convenient at all times, but especially upon an occasion when guests
+are coming and going. Keep the water on tea table constantly boiling
+and the teaball partly filled with tea leaves. A cup of tea can then
+be brewed quickly by dropping the ball into the cup, pouring boiling
+water over it, holding it in the cup (slightly moving the teaball
+around through the water), until the color is satisfactory to the
+drinker's taste. In this way three or four cups of tea can be served
+quickly and the flavor of the tea leaves preserved. If agreeable to
+the taste, a slice of lemon can be added to each cup and a few drops
+of arrack to make tea _à la Russe_.
+
+
+
+
+CHOCOLATE
+
+
+To make good Chocolate is not easy. One's own taste must be the guide
+regarding strength. Soften and smooth the chocolate with cold water in
+a jar on the range; pour in boiling water, then add milk, stirring
+constantly. Serve as soon as it boils. When each cup is filled with
+the chocolate, place two tablespoons of whipped cream on top.
+
+
+
+
+COCOA
+
+
+Cocoa has the same flavor as chocolate, but it is richer and more
+oily.
+
+When made from the ground it can be prepared at the table, but it is
+better boiled a short time in water and thinned with hot milk.
+
+Made from the shells it requires a longer boiling. First wet two
+ounces of the cocoa shells with a little cold water and pour over them
+one quart of boiling water. Boil for one hour and a half; strain and
+add one quart of milk, also a few drops of the essence of vanilla.
+
+When it comes to a boil take immediately from the fire and serve.
+
+
+
+
+COFFEE
+
+
+The standard mixture of coffee is Java and Mocha; two-thirds Java and
+one-third Mocha, the former giving the strength, the latter the
+flavor. After roasting it should be kept in an air-tight can. Grind
+only so much each time as may be required. To one cupful of ground
+coffee add one beaten egg and four tablespoons of cold water; mix
+thoroughly in coffee pot and pour in one quart of boiling water. Stir
+the coffee until it boils, then place it on the back of the stove
+where it will simmer for ten minutes. Add a dash of cold water; wait a
+moment, then pour off carefully into silver coffee pot, which has been
+standing with hot water in it. Filippini's recipe for Black Coffee is
+as follows: "Take six scant tablespoonfuls of coffee beans and grind
+them in a mill. Have a well cleaned French coffee pot; put the coffee
+on the filter with the small strainer over, then pour on a pint and a
+half of boiling water, little by little, recollecting at the same time
+that too much care cannot be taken to have the water boiling
+thoroughly. When all the water is consumed, put on the cover and let
+it infuse slightly, but on no account must it boil. Serve in six
+after-dinner  cups. Coffee should never be prepared more than five
+minutes  before the time to serve."
+
+
+
+
+BREAD
+
+
+STEAMED BROWN BREAD. (A LA OAKLAND FARM.)
+
+From MRS. VIRGINIA C. MEREDITH, of Indiana, Vice Chairman Executive
+Committee, and Lady Manager.
+
+_It gives me great pleasure to send you an excellent recipe for
+steamed brown bread for your Colombian Autograph Cook Book.
+
+I have great sympathy with your plan, and sincerely hope that the
+ladies of our Board will respond cheerfully to your requests. Very
+sincerely,_
+
+One cupful of sweet milk; one cupful of sour milk; two cupfuls of corn
+meal; one cupful of wheat flour; one-half cupful of New Orleans
+molasses; one teaspoonful of soda. Steam three hours.
+
+
+LIGHT BREAD.
+
+From MRS. GOVERNOR JAMES P. EAGLE, of Arkansas, President of State
+Board and Lady Manager.
+
+Take one teacup of _boiling water_; stir in corn meal to make a
+stiff mush; let stand over night in moderately warm place. Then take
+one cup of _fresh milk_ and one of warm water and heat together
+to a simmer and add to this the prepared mush, one tablespoonful of
+sugar and one teaspoonful of salt. To these ingredients add a little
+flour at a time, until you make a stiff batter. Place all in a milk-
+warm vessel of water, place near fire and keep warm until it rises--
+about six hours. To this yeast add flour to make a stiff dough, using
+one tablespoon of lard and a little salt. Keep warm till it rises and
+bake about an hour and a half.
+
+
+FRANKLIN GEMS.
+
+From MRS. L. M. N. STEVENS, of Maine, Lady Manager.
+
+Mix one-half pint of milk and one-half pint water, into which stir
+Franklin flour until about as thick as pancakes. Pour into a very hot,
+well buttered gem pan and bake in a quick oven.
+
+
+BAKING POWDER BISCUIT.
+
+From MRS. ROLLIN A. EDGERTON, of Arkansas, Secretary of State Board,
+and Lady Manager.
+
+To one quart of flour add two teaspoons of baking powder, one more of
+salt, and a tablespoon of lard; mix with sweet milk sufficient to roll
+out on board without sticking; cut with biscuit tin and bake quickly
+in hot oven.
+
+
+FRENCH ROLLS.
+
+From MRS. SALLIE HOWARD BUSH, of Alabama, Alternate Lady Manager
+
+One and one-half lbs. of flour; four oz. of butter; one-half teacup of
+sweet milk; one-half cake of yeast; one teaspoonful of salt; four eggs
+beaten very light and added last. Set to rise and bake as other rolls.
+
+
+RISEN MUFFINS.
+
+One quart of flour; one pint of sweet milk; one cake of yeast; three
+eggs; one teaspoonful of butter and one of sugar; one teaspoonful of
+salt. The yeast must be dissolved in a little of the milk. If desired
+for breakfast, they must be made the night before; if for tea, set
+them to rise about 11 o'clock in the morning. When well risen, put
+them in the tin muffin rings that come especially for them and place
+in a moderately warm position, letting them stand about an hour before
+putting in to bake.
+
+
+BREAKFAST ROLLS.
+
+From MISS META TELFAIR MCLAWS, of Georgia, Alternate Lady Manager.
+
+Take one-half cake of best yeast and dissolve in half a cup of tepid
+water. Pour this on some sifted flour--about half a pint in quantity--
+to which must be added more tepid water (or milk, if you like) until a
+thick batter is produced. Add to this batter a pinch of salt and a
+little sugar. Cover well with a thick cloth and set in a warm place to
+rise. In the morning add lard and enough flour to make a stiff dough.
+Now make into roll shape and arrange them in a tin pan. Set the rolls
+under the stove or near it until they rise again, before putting them
+in the oven to bake. Rolls should be made of best flour and the batter
+should be put in some earthen vessel when set to rise.
+
+
+POCKET-BOOK ROLLS.
+
+From MRS. IDA M. BALL, of Delaware, Lady Manager.
+
+One pint milk; one-half pint boiling water; salt and flour enough to
+make a sponge; one-half cake of compressed yeast. Rise for about two
+hours. Then add the white of one egg (beaten); mixed butter and lard
+the size of an egg; one teaspoonful sugar. Stiffen with flour; make
+out into thick sheets of dough; cut out with a circular cutter; fold
+one edge of the biscuit, so cut, toward the center, putting a small
+piece of butter under the overlapping edge of dough. Put biscuit in
+pans to rise, and when light, bake in a quick oven.
+
+
+POTATO ROLLS.
+
+From MRS. THEO. F. ARMSTRONG, of Delaware, Alternate Lady Manager.
+
+One and one-half teacup of mashed white potatoes; one-half teacup of
+melted lard; one and one-half teaspoon of salt; one teacup of yeast;
+two eggs; one tablespoon of sugar. This is the sponge. Set to rise
+about nine o'clock in the morning; when light, put in enough flour to
+make a soft dough; then let it rise again; when light, roll out thick
+and cut in round cakes; put in pan and lighten again; bake in quick
+oven.
+
+
+GRAHAM GEMS.
+
+From MRS. LOUISE CAMPBELL, of New Mexico, Alternate Lady Manager.
+
+Four cups graham flour; one tablespoon of sugar; pinch of salt; one
+teaspoon of soda, which dissolve in buttermilk; mix with buttermilk
+into a stiff batter; put into hot gem irons and bake in a quick oven.
+
+
+CORN CAKE.
+
+From MISS HATTIE T. HUNDLEY, of Alabama, Lady Manager.
+
+One pint of milk; half a pint of Indian meal; four eggs; a scant
+tablespoonful of butter; salt; and one teaspoonful of sugar. Pour the
+milk boiling on the sifted meal. When cold, add the butter (melted),
+the salt, the sugar, the yolks of the eggs, and, lastly, the whites,
+well beaten. Bake half an hour in a hot oven. It is very nice baked in
+iron or tin gem pans, the cups an inch and a half deep.--_Mrs.
+Henderson's Cook Book._
+
+
+BACHELORS' CORN PONE.
+
+From MRS. MARY B. P. BLACK, of West Virginia, Alternate Lady Manager.
+
+One pint sifted corn meal; one pint buttermilk (or other sour milk or
+cream); two eggs, beaten separately; tablespoonful of butter and lard
+(half and half); little salt, and scant teaspoonful baking soda. Pour
+the buttermilk into the sifted corn meal, stirring until smooth,
+retaining a small quantity (half teacupful) of buttermilk to dissolve
+soda; add yolks of eggs, well beaten; then soda, having dissolved the
+same in the retained buttermilk, mixing well, while it effervesces;
+then lard and butter, either melted or cut into shreds; lastly, white
+of eggs, beaten to stiff froth. Bake in shallow pan, 20 or 25 minutes.
+
+
+CORN BREAD.
+
+From MRS. T. J. BUTLER, of Arizona, Lady Manager.
+
+One cup of corn meal; one half cup of sugar; one cup of sweet milk;
+one and one-half spoonfuls baking powder; flour enough to make a stiff
+batter. Bake in a quick oven.
+
+
+CORN MEAL MUFFINS.
+
+From MRS. PARTHENIA P. RUE, of California, Lady Manager.
+
+One teacupful of corn meal; one and one-half teacupfuls of flour; two
+teaspoonfuls yeast powder; two tablespoonfuls sugar; one tablespoonful
+of butter; one and one-half teacupfuls of milk; one egg or two yolks
+of eggs.
+
+
+BAKED CORN BREAD.
+
+From MRS. MINNA G. HOOKER, of VERMONT, Alternate Lady Manager.
+
+One teacup cream; one-quarter teaspoon soda; one cup flour; butter
+size of a walnut; one cup sugar; one cup Indian meal; one egg.
+Granulated meal is the best.
+
+
+STEAMED BROWN BREAD.
+
+From MRS. E. V. MCCONNELL, of North Dakota, Lady Manager.
+
+Two cups corn meal; one cup flour; two cups sweet milk; one cup sour
+milk; two-thirds cup molasses; two teaspoons (even) soda; one
+tablespoon salt. Steam constantly for three hours.
+
+
+RAISED BROWN BREAD.
+
+From MRS. ELLEN M. CHANDLER, of Vermont, Lady Manager
+
+Three pints corn meal; two pints shorts, or coarse flour; three-
+quarters cup yeast; one and one-half cups molasses; one and one-
+eighth quarts warm water. Let rise until it cracks on top. Steam six
+hours and bake slowly one hour. If wheat shorts cannot be procured,
+use one pint rye and one and one-half pints graham flour.
+
+
+BOSTON BROWN BREAD.
+
+From MRS. GOVERNOR JAMES P. EAGLE, of Arkansas, President of State
+Board, and Lady Manager.
+
+One pint of bread sponge; one cup of warm water; three-fourths cup of
+molasses, in which is stirred one-half teaspoon of soda: one large
+teaspoonful of salt. Stir in sufficient quantity of graham flour to
+make a stiff batter, put in mould and let rise till quite light and
+then bake in moderate oven one hour.
+
+
+STRAWBERRY SHORT CAKE.
+
+From MRS. GOVERNOR EDWIN C. BURLEIGH, of Maine, Second Vice President,
+Board of Lady Managers.
+
+Mix a dough nearly as you would for cream-tartar biscuits, only put
+considerable shortening in. Roll thin; bake in a pan; when done, split
+it and put the berries (mashed in sugar) between. Whipped cream over
+the top makes it very nice.
+
+
+STRAWBERRY SHORT CAKE.
+
+From MRS. AUGUSTA TRUMAN, of California, Alternate Lady
+Manager-at-Large.
+
+Hull and rinse one quart of perfectly ripe berries; put in a bowl with
+one large cup of granulated sugar; cut--do not mash--with a silver
+spoon and set away in the ice-box for two hours. Make a rich biscuit
+dough, adding double quantity of butter; roll out one inch thick and
+bake in a deep pie-plate. When done, split quickly with a silver
+knife, using the knife as little as possible; spread the berries on
+the lower section and cover with the upper; sift on some fine sugar
+and serve immediately, as this recipe is for hot short cake.
+
+
+ORANGE SHORT CAKE.
+
+From MRS. M.D. OWINGS, of Washington, Lady Manager.
+
+Orange shortcake is very nice. The only difficulty to overcome in
+making this toothsome dish is to get rid of the white fibers which
+intersect the pulp of the orange, and this is, after all, a very easy
+matter. To prepare the oranges, simply cut them in half, without
+peeling, and take out the lobes precisely as when eating an orange
+with a spoon. The shortcake is mode like very short, soft biscuit and
+baked in a round tin in a quick oven. When it is done, split it,
+sprinkle sugar over the prepared oranges, put a layer on the under
+crust, replace the upper part, upon which put more of the prepared
+oranges and serve at once with cream.
+
+
+SALLY LUNN.
+
+From MRS. MARGARET M. RATCLIFFE, of Arkansas, Alternate Lady Manager.
+
+One pint of milk; three eggs, well beaten; salt; one large spoon of
+butter; half a teacup of yeast, and as much flour as will make a thick
+batter. Pour into a cake pan and place in a warm spot to rise. Bake in
+moderate oven. When done, cut with sharp knife crosswise twice,
+pouring over each part drawn butter. Replacing the parts, cut then
+like cake, serving at once while hot. This is a great favorite with
+Southerners.
+
+
+HAM TOAST.
+
+From MRS. ROSINE RYAN, of. Texas, Lady Manager-at-Large.
+
+_Your enterprise commends itself to every woman who has the best
+interests of her sex uppermost in her thoughts.
+
+Among the happy recollections of my childhood, luncheon Ham Toast
+stands out temptingly clear. It was my mother's own, and I give it in
+preference to several others that occur to me. Most cordially yours,
+
+Boil a quarter of a pound of _lean_ ham; chop it very fine; beat
+into it the yolks of three eggs, half an ounce of butter and two
+tablespoonfuls of cream; add a little cayenne; stir it briskly over
+the fire until it thickens; spread on hot toast; garnish with curled
+parsley.
+
+
+OAT MEAL
+
+From MRS. GEORGE HUXWORTH, of Arizona, Alternate Lady Manager.
+
+Dampen the meal, put it in a thin cloth and steam for thirty minutes.
+Keeps its flavor much better than when boiled.
+
+
+BREWIS.
+
+From MRS. FRANCES E. HALE, of Wyoming, Lady Manager.
+
+Take half a loaf of Boston brown bread; break in small pieces; put in
+an oatmeal kettle and cover with milk; boil to a smooth paste, about
+the consistency of oatmeal. Eat hot, with sugar and cream. Nice
+breakfast dish.
+
+
+SANDWICH DRESSING.
+
+From MRS. MARIAM D. COOPER, of Montana, Alternate Lady Manager.
+
+Mix two tablespoons mustard with enough hot water to make smooth;
+three tablespoons olive oil; very little red or white pepper; salt;
+yolk of one egg; mix with hand and net aside to cool; warm to spread.
+
+
+
+
+OYSTERS
+
+
+Blue points are the only proper oysters to serve for luncheon or
+dinner. They should always be served in the deep shell, and if
+possible upon "oyster plates," but may be neatly served upon cracked
+ice, covered with a small napkin, in soup plates. The condiments are
+salt, pepper, cayenne, Tabasco sauce, and horse radish. A quarter of
+lemon is also properly served with each plate, but the gourmet prefers
+salt, pepper, and horse radish, as the acid of lemon does violence to
+the delicious flavor of the freshly-opened bivalve. Clams should be
+served in precisely the same way.
+
+
+
+
+BOUILLON
+
+
+Bouillon is made of beef, and must be rich and nutritious. Take ten
+pounds of good clear beef cut from the middle part of the round. Wipe
+and cut the meat into pieces. Put this into one gallon of water and
+heat slowly; skim just as the water begins to boil. When this is done
+place the pot where it will simmer slowly for five or six hours. One
+hour before removing add two blades of celery, ten pepper corns, six
+cloves, small stick of cinnamon, and salt. Should one prefer it plain,
+do not put in the spices. Strain and cool. Before using, take off all
+fat. It is then ready to heat and serve in cups for luncheons and
+teas.
+
+
+
+
+SOUP
+
+
+The foundation of all excellent soup is a stock made from beef. For a
+dinner company heavy soup is not so desirable as a good, clear, rich
+soup, and I add a tried recipe from "Practical Cooking and Dinner
+Giving," called:
+
+
+AMBER SOUP.
+
+A large soup bone (two pounds); a chicken; a small slice of ham; a
+soup bunch (or an onion, two sprigs of parsley, half a small carrot,
+half a small parsnip, half a stick of celery); three cloves; pepper;
+salt; a gallon of cold water; whites and shells of two eggs, and
+caramel for coloring. Let the beef, chicken and ham boil slowly for
+five hours, add the vegetables and cloves, to cook the last hour,
+having fried the onion in a little hot fat and then in it stuck the
+cloves. Strain the soup into an earthen bowl and let it remain over
+night. Next day remove the cake of fat on top; take out the jelly,
+avoid the settlings; and mix into it the beaten whites of the eggs
+with the shells. Boil quickly for half a minute; then, removing the
+kettle, skim off carefully all the scum and whites of the eggs from
+the top, not stirring the soup itself. Pass through a jelly bag, when
+it should be very dear. Reheat just before serving, and add then a
+tablespoonful of caramel to give a rich color and flavor.
+
+_Caramel_--Take a cup of sugar and a tablespoon of water. Put in
+a porcelain kettle and stir constantly to prevent burning, until it
+has a bright brown color. Then add a cup of water, pinch of salt; let
+it boil a few moments longer, cool, strain, and put away in a close-
+corked bottle--and it is always ready for coloring the soup.
+
+
+MOCK-TURTLE SOUP.
+
+From MRS. BERIAH WILKINS, of District of Columbia, Fifth Vice
+President, Board of Lady Managers.
+
+This soup should be prepared the day before it is to be served up. One
+calf's head, well cleaned and washed. Lay the head in the bottom of a
+large pot. One onion; six cloves; ten allspice; one bunch parsley; one
+carrot; salt to taste; cover with four quarts of water. Boil three
+hours, or until the flesh will slip easily from the bones; take out
+the head; chop the meat and tongue very fine; set aside the brains;
+remove the soup from the fire; strain carefully and set away until the
+next day. An hour before dinner take off all fat and set on as much of
+the stock to warm as you need. When it boils drop in a few squares of
+the meat you have reserved, as well as the force balls. To prepare
+these, rub the yolk of three hard boiled eggs to a paste in a wooden
+bowl, adding gradually the brains to moisten them; also a little
+butter; mix with these two eggs, beaten light; flour your hands; make
+this paste into small balls; drop them into the soup a few minutes
+before removing from the fire. A tablespoonful of browned flour and
+brown sugar for coloring; rub smooth with the same amount of butter;
+let it boil up well; finish the seasoning by the addition of a glass
+of sherry. Serve with sliced lemon.
+
+
+JULIENNE SOUP.
+
+From MRS. SUSAN R. ASHLEY, of Colorado, Sixth Vice President, Board of
+Lady Managers.
+
+The day before needed, put two pounds of beef cut from the lower part
+of the round, into two quarts of cold water and let come slowly to the
+boil, skimming carefully until perfectly clear. When this point is
+reached, add a small onion, two stalks of celery, two cloves, and keep
+at the boiling point for seven hours; then strain into an earthen bowl
+and let cool until next day. A half hour before needed, skim off all
+the fat, add pepper and salt to taste; also a half pint of mixed
+vegetables which have been cooked in salted water and cut in uniform
+dice shape. Let come to a boil, and serve.
+
+
+NOODLE SOUP.
+
+From MRS. FRONA EUNICE WAIT, of California, Alternate Lady Manager.
+
+To make a good stock for noodle soup, take a small shank of beef, one
+of mutton, and another of veal; have the bones cracked and boil them
+together for twenty-four hours. Put with them two good sized potatoes,
+a carrot, a turnip, an onion, and some celery. Salt and pepper to
+taste. If liked, a bit of bay leaf may be added. When thoroughly well-
+done, strain through a colander and set aside until required for use.
+For the noodles, use one egg for an ordinary family, and more in
+proportion to quantity required. Break the eggs into the flour, add a
+little salt, and mix into a rather stiff dough. Roll very thin and cut
+into fine bits. Let them dry for two hours, then drop them into the
+boiling stock about ten minutes before serving.
+
+
+CORN SOUP.
+
+From MRS. M.D. THATCHER, of Colorado, Lady Manager.
+
+One large fowl, or four pounds of veal (the knuckle or neck will do).
+Put over fire in one gallon of cold water, without salt. Cover tightly
+and simmer slowly, until the meat will slip from the bones, not
+allowing it to boil all the strength out, as the meat can be made into
+a nice dish for breakfast or luncheon, by reserving a cupful of the
+liquor to put with it in a mince on toast, or a stew. Strain the soup
+to remove all bones and bits of meat. Grate one dozen ears of green
+corn, scraping cobs to remove the heart of the kernel (or one can, if
+prepared corn be used). Add corn to soup, with salt, pepper and a
+little parsley, and simmer slowly half an hour. Just before serving,
+add a tablespoonful of flour, beaten very thoroughly with a tablespoon
+of butter. Serve  very hot.
+
+
+CELERY SOUP.
+
+From MRS. ALICE B. CASTLEMAN, of Kentucky, Alternate Lady Manager.
+
+Put a veal bone to boil in one quart of water. After skimming it well,
+put in one pint of celery cut up very fine, two tablespoonfuls of
+rice, one onion, one teaspoonful of celery salt. Let this boil  till
+reduced to a pint. Take out the meat and pass the soup through a
+colander, mashing and extracting as much of the puree as possible,
+passing the stock through it two or three times. Boil a quart of milk
+separately; rub two tablespoonfuls of flour in a half a cup of butter;
+add this to the boiled milk; after cooking it a few minutes, add the
+milk to the celery puree and serve at once, mixing milk and puree
+well.
+
+OYSTER SOUP.
+
+From MRS. HELEN C. BRAYTON, of South Carolina, Vice President of State
+Board, and Lady Manager.
+
+Take one hundred oysters and simmer in their liquor with allspice. As
+the scum rises skim carefully. Strain off the liquor and add to it
+three-quarters lb. butter and one-quarter lb. flour, rubbed to a
+cream. Let this boil and carefully stir in a quart of milk, guarding
+against curdling and pour over the oysters.
+
+
+BISQUE OF CRAB OR CRAWFISH.
+
+From MRS. BELLE H. PERKINS, of Louisiana, President of State Board,
+Lady Manager.
+
+Boil one dozen crabs; pick them in flaky pieces as much as possible;
+remove the meat from the claws and the fat from the back. Reserve some
+of the nicest pieces and put them aside for the soup after it is done.
+Boil a chicken or veal bone; put it into two quarts of cold water; let
+it come to a boil and skim well, adding a cup of rice; let all boil
+together until the ingredients are reduced to one quart; add an onion,
+a piece of celery (or a teaspoon of celery salt); pass the stock and
+rice, together with the other parts of the crab, through a sieve; mash
+the chicken or veal bone well, and add some of the stock. Mash again
+and scrape from the bottom of the sieve, obtaining all the puree
+possible; add this to the broth, together with the meat of the crabs.
+Let a pint of sweet cream come to a boil, adding it to the soup just
+as it is being served; also two tablespoons of butter, celery salt and
+pepper.
+
+
+POTATO PUREE.
+
+From MRS. JAMES R. DEANE, of California, Lady Manager.
+
+Two pounds potatoes; two ounces butter; two tablespoonfuls chopped
+onions; two tablespoonfuls chopped celery; one quart milk; one quart
+boiling water; one-half cupful sago; one-half teaspoonful pepper; one
+teaspoonful salt. Wash, peel and slice potatoes, onions and celery.
+Melt the butter and add it to the vegetables, stirring it for five
+minutes to keep it from browning or burning. Then add the boiling
+water. When the vegetables are soft, rub them through a sieve; add the
+milk, and when the soup is boiling, add the sago, a little at a time,
+and cook until the sago looks clear. Stir the soup well and add
+seasoning the last.
+
+
+ASPARAGUS SOUP.
+
+From MRS. LAURA P. COLEMAN, of Colorado, Lady Manager.
+
+Two quarts veal stock; two bunches asparagus; two cloves; two onions;
+three pepper corns; a little parsley. Boil one hour and strain, then
+add one pint whipped cream. After dished, season with salt to taste.
+Tapioca or celery may be substituted for asparagus.
+
+
+TOMATO SOUP.
+
+From MRS. IDA M. BALL, of Delaware, Lady Manager.
+
+One quart of canned tomatoes; one quart of boiling water; one small
+onion; one carrot; celery and parsley; one teaspoonful salt. Boil
+slowly for three hours and strain. Add two tablespoonfuls sugar, one
+tablespoonful butter, two tablespoonfuls flour made into a paste with
+water and used as thickening.
+
+
+TOMATO SOUP.
+
+From MRS. E. J. P. HOWES, of Michigan, Lady Manager.
+
+Take one-half dozen fresh tomatoes or a pint of canned, and stew a
+half hour in a pint of water; strain through a colander; put the
+liquid on the fire; stir in a teaspoonful of soda; then add a pint of
+heated milk; season with a little butter (a dessertspoonful); salt and
+pepper to taste, and bring the whole to a boiling heat and serve hot.
+
+
+GUMBO FILÉ
+
+From MRS. ANNA M. FOSDICK, of Alabama, Lady Manager.
+
+Cut up a chicken; sprinkle with flour, and fry in the vessel in which
+the gumbo is to be made. When the chicken is nearly done, chop an
+onion and fry with it. Pour on this three quarts of boiling water, and
+let all boil slowly till the flesh leaves the bones of the chicken.
+Then add the liquor from the oysters, two tablespoonfuls of tomato
+catchup, and salt and pepper to taste. Let this boil a short time;
+then add one hundred oysters. Do not allow them to boil more than two
+minutes. Remove the vessel from the fire, and before pouring into the
+tureen, sprinkle in two tablespoonfuls of filé. Serve always with
+rice.
+
+_To Prepare Filé for Gumbo_.--Gather sassafras leaves, as late as
+possible in the season, before they turn red. Dry them in the shade
+and open air. When perfectly dry, pound thorn, sift the powder and
+bottle it Keep tightly corked.
+
+
+GUMBO SOUP.
+
+From MRS. VIRGINIA T. SMITH, of Connecticut, Alternate Lady Manager.
+
+Fry three rather thin slices of salted pork; and three large onions in
+the some fat. Fry also a chicken of medium size, after which put pork,
+onions, chicken and a half pound of _lean_ ham, into a dinner
+kettle containing four quarts of boiling water. When the mixture
+begins to boil, add one quart of gumbo, the corn cut from two ears,
+three tomatoes, and two VERY small red peppers. Add boiling water as
+it needs and cook slowly five or six hours, after which strain and
+serve with bread "crunchers" cut in dice.
+
+
+CHICKEN GUMBO WITH OYSTERS.
+
+From MRS. ALICE B. CASTLEMAN, of Kentucky, Alternate Lady Manager.
+
+Take a young chicken or a half grown one; cut up; roll it in salt,
+pepper and flour, and fry it a nice brown, using lard or drippings as
+if for a fricassee. Cut up a quart of fresh green okra and take out
+the chicken and fry the okra in the same lard. When well browned,
+return the chicken to the pot and boil. Add to it a large slice of
+ham--a quarter of a pound will be about right for this gumbo. Pour on
+to the chicken, ham and okra half a gallon of boiling water and let it
+boil down to three pints. Ten minutes before serving, pour into the
+boiling soup two dozen fine oysters, with half a pint of their liquor;
+let it come to a good boil and serve with well-boiled rice._--La
+Cuisine Creole._
+
+
+OKRA SOUP.
+
+From MISS FLORIDA CUNINGHAM, of South Carolina, Lady Manager.
+
+Two quarts of okra out very fine in three quarts of water, in which
+put a large shank of beef, and boil one hour. Then skim well and add
+two quarts of fresh tomatoes, strained. Boil slowly and without
+ceasing for at least five hours. Season with salt to the taste when
+the tomatoes are put in, and add black and cayenne pepper when ready
+to serve. Keep closely covered while cooking.
+
+
+BLACK BEAN SOUP.
+
+From MRS. M. D. FOLEY, of Nevada, Lady Manager.
+
+Soak one coffee cup black turtle beans over night in cold water. Add
+water enough in the morning to cook thoroughly. One hour before dinner
+rub through a sieve and stir in three pints plain beef stock. Season
+with salt, pepper, and a salt spoon each of cloven and allspice. Just
+before serving add a wine glass of port or sherry, one small lemon
+thinly sliced and one hard boiled egg chopped fine.
+
+
+BEAN SOUP.
+
+From MRS. ANNE B. PATRICK, of Colorado, Alternate Lady Manager.
+
+Take one can of Boston baked beans. Remove all the pork and pour over
+the beans one quart of boiling water, and let it boil slowly for one
+hour, adding hot water from time to time to keep up the quantity. Mash
+the beans thoroughly and strain through a sieve, heat again nearly to
+boiling and add one pint of hot (not boiling) cream; add pepper and
+salt to taste.
+
+
+SOUP REGENCY.
+
+From MRS. ISABELLA BEECHER HOOKER, of Connecticut, Lady Manager.
+
+The bones and remains of cold fowls, such as turkey and chicken: or
+game, such as partridges, woodcock, etc.; two carrots; two small
+onions; one head of celery; one turnip; one-half tea cup pearl barley;
+the yolks of three eggs, boiled hard; one-quarter pint of cream; salt
+to taste, and two quarts of common stock.
+
+_Mode_--Place the bones and remains of the fowls in the stew pan,
+with the vegetables sliced; pour over the stock and simmer for two
+hours; skim off all the fat and strain it Wash the barley and boil it
+in two waters before adding it to the soup; finish simmering in the
+soup, and when the barley is done take out half and pound the other
+half with the yolks of the eggs. When well pounded, rub it through a
+fine colander, add the cream and the salt, if necessary; let it boil
+up once more and serve very hot, putting in the barley that was taken
+out first. Time of cooking, 3-1/2 hours. Seasonable from September to
+March. Sufficient for eight persons.
+
+
+PEA SOUP.
+
+From MRS. WHITING S. CLARK, of Iowa, Lady Manager.
+
+Cover a quart of green peas and a very small onion with hot water;
+boil till soft enough to strain through a sieve. Cream two tablespoons
+of butter and one of flour and add to a quart of milk and coffee cup
+of cream. Boil all together and strain. Stir in whipped cream and
+serve with buttered toast cut in small squares.
+
+
+CLAM CHOWDER.
+
+From MRS. CHARLES H. OLMSTEAD, of Georgia, Lady Manager.
+
+To one pint of clams add one quart of milk, two onions, chopped fine,
+two tablespoonfuls of butter, the yolks of two eggs rubbed in two
+tablespoonfuls of flour, salt, parsley, cayenne pepper, half
+teaspoonful allspice, four hard-boiled eggs sliced, and half pint
+sherry wine added when served. Cut the soft part of the clams in two
+pieces; mince the tough part very fine and boil it one hour in a quart
+of water before adding the soft part; after the soft part has boiled
+half an hour longer, add the milk, flour and other ingredients. Serve
+hot.
+
+
+CLAM CHOWDER.
+
+From MISS LIDA M. RUSSELL, of Nevada, Lady Manager.
+
+Two large onions, sliced and fried with one cup of finely chopped salt
+pork. Add to it three pints of boiling milk and juice of one can of
+clams, in which has been cooked two large potatoes, thinly sliced; a
+pinch of red pepper; salt; two tablespoonfuls of flour, rubbed smooth
+with one tablespoon of melted butter. Stir in clams, heat well and
+serve at once.
+
+
+
+
+FISH
+
+
+SOLES OR SMELTS COOKED WITH MAÎTRE D'HOTEL SAUCE.
+
+From MRS. JAMES R. DEANE, of California, Lady Manager.
+
+Skin the fish and cut flesh into filets; put the skin and bones into a
+saucepan with water enough to cover them; let this boil to make the
+stock for the gravy. Now wipe the filets dry and roll them up with the
+skin side inward to make them stand firm; place the filets on a
+buttered baking tin, first rolling them into bread crumbs. When ready
+to cook, squeeze over each filet about a teaspoonful lemon juice and
+put on each a piece of Maître d'Hotel butter; cover with a buttered
+paper and cook about ten minutes.
+
+_To Make Maître d'Hotel Butter_--Work one tablespoonful of butter
+to a cream; squeeze in the juice of one-half a lemon; one-quarter
+saltspoonful cayenne; one tablespoonful finely chopped parsley. Put
+butter on ice to cool before using.
+
+_Sauce for this Dish_--Two tablespoonfuls of butter, melted; two
+tablespoonfuls of flour, stirred into the butter and cook for ten
+minutes. Then put in a small pinch of cayenne pepper and a cupful of
+fish stock and cook for ten minutes. Then put in juice of one-half
+lemon, a tablespoonful of finely chopped parsley, and just before
+serving put in two tablespoonfuls of cream.
+
+
+BAKED SHAD.
+
+From MRS. MARY R. KINDER, of Delaware, Lady Manager.
+
+Make a stuffing of bread crumbs, butter, salt, pepper, and an egg well
+beaten. Stuff the shad, sew it up and bake in a quick oven. Serve with
+_brown gravy_, mushroom, or tomato ketchup.
+
+
+CUBION.
+
+From MRS. ANNA M. FOSDICK, of Alabama, Lady Manager.
+
+Cut a red-fish or red-snapper in pieces and fry brown. While frying
+the fish, in a separate vessel, cut very fine and fry, one onion and
+two cloves of garlic. When brown, add two tablespoonfuls of flour, one
+pint of prepared tomatoes, pepper and salt to taste, a tablespoonful
+of Worcestershire sauce, and half a dozen whole cloves. Let this
+simmer for one-half hour, then add one-half pint of wine. Pour over
+the fried fish, and serve immediately.
+
+
+COD FISH BALLS.
+
+From MRS. A. M. PALMER, of New York, Alternate Lady Manager.
+
+One pound codfish; one and a half pound potatoes; one quarter pound
+butter; two eggs. Boil the fish slowly, then pound with a potato
+masher until _very_ fine; add the potatoes mashed  and hot; next
+add butter and one-half cup milk and the two eggs. Mix thoroughly,
+form into balls, and fry in hot fat.
+
+
+SALMON CROQUETTES.
+
+From MRS. GEORGE W. LAMAR, of Georgia, Alternate Lady Manager.
+
+One can of salmon, minced very fine; two large Irish potatoes, boiled
+and mashed; half of a small onion, chopped fine; two raw eggs; salt
+and black pepper; two tablespoonfuls of Worcestershire sauce. Rub
+these together until very light. Make into balls, roll in cracker dust
+and fry in boiling lard.
+
+
+
+
+SHELL FISH
+
+
+MARYLAND TERRAPINS.
+
+From MRS. WILLIAM REED, of Maryland, Lady Manager.
+
+After bleeding them an hour, put them into warm water. A young one
+will boil tender in half an hour. They are done when the shell is
+easily removed. Be careful not to cut off the heads before boiling, as
+it will make them watery. In picking them, be careful not to break the
+gall or waste the liquor. The small bones are often left in the
+terrapin--if they are Diamondbacks. Be careful not to break the eggs.
+When picked, add the liquor, and to three medium sized terrapins,
+three-fourths pound of butter, salt and pepper (cayenne) to taste. Let
+them stew for a short time, but be careful not to stir them more than
+is absolutely necessary. If you wish, one-half pint of good wine can
+be added just before serving.
+
+Another way to dress terrapin is to add to the liquor of three
+terrapins, three-fourths pound of butter thickened with browned flour,
+cayenne pepper and salt. Spices or onions are never used in Maryland
+to dress terrapins.
+
+
+TERRAPIN WHITE STEW.
+
+From MRS. JAMBS R. DEANE, of California, Lady Manager.
+
+Two large terrapin; three tablespoonfuls butter; one pint cream; one-
+half pint sherry or Madeira; one gill water; six hard-boiled eggs;
+one-half a lemon; two level teaspoonfuls salt; cayenne, white pepper,
+mace and allspice to taste. Cut up the terrapin fine; put in a stew
+pan with terrapin juice, water, butter, salt, pepper and spices.
+Simmer for fifteen minutes. Mash yolks of eggs well and mix gradually
+with cream; add this mixture, with the wine, and the lemon cut in thin
+slices, to the terrapin stew. Cut up the whites of eggs in thin rings
+and, stirring, mix thoroughly, but do not let it boil. To be served at
+once.
+
+
+WHITE STEW OF TERRAPIN.
+
+From MRS. GEORGE W. LAMAR, of Georgia, Alternate Lady Manager.
+
+Cut off the heads and throw into cold water for about an hour to draw
+the blood. Scald them to loosen the skin and nails; open and clean
+them. Cover with water and boil, with part of an onion chopped fine,
+and a sprig of parsley and thyme. When thoroughly done, remove all the
+meat from the shells and bones, chop fine and return to the pot. Rub
+to a cream one-quarter pound of butter and one tablespoonful of flour,
+with a little of the stock, and stir in gradually, adding salt and red
+pepper to taste. Just before serving put in one-half pint of cream and
+one wineglass of wine to each terrapin. Slice one lemon and four hard-
+boiled eggs into a tureen, pour the stew over them and serve in
+terrapin dishes.
+
+
+TERRAPIN CROQUETTES.
+
+From MRS. W. W. KIMBALL, of Chicago, Lady Manager.
+
+Take the meat of one terrapin. Chop in small pieces, add a pint of
+sherry and boil ten minutes; then add a quart of cream and boil again
+ten minutes; add salt, cayenne pepper, a little Worcestershire sauce
+and two tablespoons of cream sauce. Beat up yolks of  four eggs in
+some cream butter and mix with the other. Put in  tin moulds and place
+on ice for six or eight hours until hard.  Dip moulds in hot water to
+loosen. Take out of moulds, bread as you would oysters, and fry.
+
+
+DEVILED LOBSTER.
+
+From MRS. JOSEPH C. STRAUGHAN, of Idaho, Lady Manager.
+
+Two lobsters, each weighing about two and a half lbs.; one pint of
+cream; two tablespoonfuls of butter; two of flour; one of mustard; a
+speck of cayenne; salt; pepper; a scant pint of bread crumbs. Open the
+lobster and with a sharp knife cut the meat rather fine. Be careful in
+opening not to break the body or tail shells. Wash these shells and
+wipe dry. Join them in the form of a boat, that they may hold the
+prepared meat. Put the cream on to boil. Mix the butter, flour,
+mustard, and pepper together and add three spoonfuls of the boiling
+cream. Stir all into the remaining cream and cook two minutes. Add the
+lobster, salt and pepper, and boil one minute. Fill the shells with
+the mixture and place in pan. Cover with the bread crumbs and brown
+for twenty minutes in a hot oven. Serve on a long narrow dish, the
+body in the centre, the tails at either end. Garnish with parsley.
+
+
+LOBSTER CROQUETTES.
+
+From MRS. LOUISE L. BARTON, of Idaho, Alternate Lady Manager.
+
+One pint chopped lobsters; good half pint rolled crackers; one
+tablespoonful butter; ten of milk; salt and pepper to taste. This
+quantity is enough for twelve persons.
+
+
+DEVILED CRABS.
+
+From MRS. CORA L. BARTLETT, of New Mexico, Lady Manager.
+
+Take butter the size of an egg; melt slowly in sauce-pan; into butter
+slice fine a piece of onion size of a filbert; brown slowly. Sift into
+above, tablespoonful of flour and cream carefully; heat a generous
+half pint of milk and stir into butter and flour. Take No. 2 can of
+deviled crabs; strain off all the liquor; season with a scant teaspoon
+of mustard, scant teaspoon cayenne pepper, half teaspoon salt, good
+half teaspoon of liquor from Crosse & Blackwell's chow-chow, one
+teaspoon Worcestershire sauce, tablespoonful vinegar and a half
+teaspoon lemon juice; parsley to taste. Mix _thoroughly_, and
+stir into butter and milk. When cooking well, stir into it rapidly two
+eggs that have been well beaten. Remove from stove and put in crab
+shells with butter the size of filbert and rolled crackers on top.
+Heat in quick oven and serve at once, garnished with parsley.
+
+This recipe makes an amount sufficient for eight persons. If desired,
+cracker crumbs very fine may be added to increase the quantity, just
+before stirring in the eggs. The crabs may be kept three or four days
+if in a cool place.
+
+
+DEVILED CRABS.
+
+From MRS. ANNA E. M. FARNUM, of Idaho, Lady Manager.
+
+Boil them, take the meat out of the bodies, and large claws; put it
+into stew pan with half a pint of claret, spoonful of eschalot
+vinegar, a little cayenne, some salt, piece of butter. Stew for an
+hour over a gentle fire until they are almost dry. Then add small
+quantity of fish stock, or gravy, a tablespoonful of essence of
+anchovy, and small piece of butter rolled in flour. Serve with sippets
+of fried bread around the dish.
+
+
+DEVILED CRABS.
+
+From MISS JENNIE TORREYSON, of Nevada, Alternate Lady Manager.
+
+Have one large crab picked from the shell, and shred fine, and the
+shell well cleansed. Heat one egg well, add one _tea_-cup sweet
+cream; butter, size of an egg, melted; one sherry glass of sherry; one
+large spoonful of Worcestershire sauce; mace, allspice and cloves to
+taste; a good deal of cayenne and a little black pepper and salt. Stir
+this all together over the fire till it boils; then pour over the crab
+and mix well; fill the shell and sprinkle over the top a thick layer
+of fine cracker crumbs and bits of butter. Put in a hot oven till
+browned on top. Serve hot.
+
+
+SOFT SHELL CRABS.
+
+From MRS. GEORGE W. LAMAR, of Georgia, Alternate Lady Manager.
+
+Plunge the crabs into boiling water and leave for about ten minutes.
+Wash them carefully and remove the sand bags. Dry them thoroughly and
+for one dozen crabs have six raw eggs, well beaten. Dip each crab into
+the eggs and roll them in cracker dust seasoned with salt and black
+pepper. Fry a light brown, in boiling butter or lard.
+
+
+FROG LEGS.
+
+From MRS. ELLA RAY MILLER, of Idaho, Alternate Lady Manager.
+
+Frog legs must be first salted and then dipped in a batter made of
+cracker dust and beaten eggs. Fry them in sweet table butter until
+they are a golden brown color. The batter retains their sweet juices
+and they need no other condiments.
+
+
+PANNÉE OYSTERS.
+
+From MRS. ALICE B. CASTLEMAN, of Kentucky, Alternate Lady Manager.
+
+Drain two dozen or more oysters in a colander. Pour over them draining
+from them, one quart of ice water. Put an iron skillet or frying pan
+on the fire; let it get almost red hot. Then put in the oysters,
+shaking and stirring them until they boil; add a little salt and
+pepper, one large tablespoonful butter. The dish must be hot and the
+oysters must be served _very_ hot; must not stand a minute. Soda
+crackers put in the stove to get hot and brown, and the oysters poured
+over them, are very nice.
+
+
+CREAMED OYSTERS.
+
+From MRS. MIRA B. F. LADD, of New Hampshire, Lady Manager.
+
+Parboil one pint of oysters in their own liquor until they are plump.
+Drain thoroughly and have your cracker crumbs and  white sauce ready.
+Put a layer of oysters on a platter, then the white sauce over them,
+and a layer of the crumbs on top. Bake about twenty minutes or until
+they are brown. For this quantity of oysters use a cup of cracker or
+bread crumbs and about one-third of a cup of butter, melted and
+stirred into the crumbs. To make the white sauce, take two
+tablespoonfuls of butter, one pint of milk, two heaping tablespoonfuls
+of flour, one-half teaspoonful of salt and one-half saltspoonful of
+pepper. Heat the milk. Put the butter in a granite saucepan and when
+it bubbles stir in the dry flour very quickly until well mixed. Pour
+on one-third of the milk, let it boil up and thicken, then add slowly
+the rest of the milk. It should be free from lumps before you put in
+the last of the milk. Let it boil a little, then add the pepper and
+salt; also a tablespoonful of lemon juice and a little celery salt.
+
+
+"LITTLE PIGS IN BLANKETS."
+
+From MRS. ISABELLA LANING CANDEE, of Illinois, Alternate Lady Manager.
+
+This amusing and appetizing dish is easily made. Take large fine
+oysters and drain them well, and season with salt and pepper, and a
+drop of lemon juice if desired. Cut fat bacon into very thin, even
+slices, and wrap each oyster in a slice of bacon, fastening securely
+with a wooden skewer--a toothpick will do. Two cloves can be inserted
+at one end of the roll to simulate _ears_. Have the frying pan
+very hot, and cook the little pigs until the bacon crisps. Serve
+immediately upon small pieces of toast.
+
+
+ESCALLOPED OYSTERS.
+
+From MISS META TELFAIR MCLAWS, of Georgia, Alternate Lady Manager.
+
+Spread cracker crumbs on bottom of baking dish; then place bits of
+butter and a layer of oysters, which must be sprinkled with salt and
+pepper. Make alternate layers of oysters, cracker crumbs, salt,
+pepper, and butter until dish is full. Have crumbs on top. Now make a
+small incision in center and pour in one well beaten egg, with a small
+quantity of oyster liquor. Put in hot oven and brown nicely.
+
+
+CREAMED SHRIMPS.
+
+From MRS. M. D. FOLEY, of Nevada, Lady Manager.
+
+Cover one can of shrimps with cold milk and allow to come to a boil;
+then drain. Rub one tablespoonful flour with same quantity of butter
+and add slowly one cup rich milk or cream at the boiling point. Season
+with salt, pepper, and nutmeg, and enough tomato juice to color a
+shrimp pink. Stir in the shrimps and when hot pour over small squares
+of toast arranged on a warm platter. Garnish with sliced lemons.
+
+
+
+
+SAUCES
+
+
+SAUCE MOUSSELINE.
+
+From MRS. WILSON PATTERSON, of Maryland, Alternate Lady Manager.
+
+_I am always interested, and do my best to help anything done to
+help other women.
+
+I send you a recipe which I hope may be of service to you. It is a
+delicious sauce for asparagus and is given me by the chef of Prince
+Jerome Bonaparte.
+
+Wishing you every success in your most worthy undertaking, I am,
+
+Sincerely yours, _
+
+Put in a sauce pan a piece of butter, melt it, add it pinch of flour;
+work it together thoroughly, wet it with a little warm water, salt it,
+make it boil, add the yolk of an egg; then beat up the sauce with a
+little fresh butter; pass it through the finest gauze. At the minute
+of serving add two spoonfuls of beaten cream, well mixed.
+
+BOILED EGG SAUCE.
+
+From MRS. JAMES R. DOOLITTE, JR. of Chicago, Lady Manager.
+
+One large tablespoonful butter; two small tablespoonfuls flour; two
+eggs. Put the butter in a tin pan over boiling water; when melted,
+stir in flour. When thoroughly and smoothly mixed, add enough milk to
+make it the proper consistency for sauce. Boil the eggs hard, cut them
+in small pieces, stir them into the sauce, and serve with fish or
+boiled mutton.
+
+
+TARTAR SAUCE.
+
+From MRS. MYRA BRADWELL, of Chicago, Lady Manager.
+
+Three eggs; four tablespoonfuls olive oil; one and one-half
+teaspoonful of mustard; one teaspoonful black pepper; one teaspoonful
+salt; juice of one lemon; two tablespoonfuls of vinegar; one
+tablespoonful chopped parsley. Boil two of the eggs very hard; rub the
+yolks to a powder; add the raw yolk of the other egg. Stir in slowly
+the oil. Chop fine the two whites of the boiled eggs; add the chopped
+parsley and one small onion chopped as fine as possible.
+
+
+
+
+MEATS
+
+
+FILET OF BEEF.
+
+From MRS. GOVERNOR OGLESBY, of Illinois, Lady Manager.
+
+Filets of beef may be supplied by the butcher already trimmed and
+larded, but a more economical way is to buy the large piece which
+contains the tenderloin. Have the butcher cut the tenderloin out and
+the rest of the meat into slices one-half or one inch thick; these
+pieces may be used to advantage in beef olives, stews or pies, the
+bones in the piece of meat to be broken up for the soup pot. The filet
+is then to be prepared by the cook in this manner: Remove all skin and
+fat; fold the thin end under and skewer in place; the upper side must
+present a smooth surface for larding; with a larding needle lard the
+filet of beef in regular and even rows, with strips of firm, fat
+pickled pork one-quarter of an inch square and about two and one-
+quarter inches long. The lardoon should be about one-third of an inch
+under the surface and come out about three-quarters of an inch from
+where it went in, one-half inch projecting on each side. Place the
+filet in a small baking pan, with minced salt pork and suet on the
+bottom of the pan, and six spoonfuls of stock to baste the filet.
+One-half to three-quarters of an hour will roast it, depending on
+heat of oven and whether it is preferred underdone or well done.
+Serve with mushroom sauce or à la jardiniêre.
+
+_Mushroom Sauce_--Melt one tablespoon butter; stir in a
+tablespoon of flour, and when it is well browned, add, after heating,
+six tablespoons of stock with half the juice from the can of mushrooms
+and one-half teaspoonful of lemon juice, seasoned with pepper and
+salt; add the button mushrooms and let all simmer about ten minutes.
+Pour over the filet of beef and serve.
+
+_À la Jardiniêre_--Potatoes, turnips, beets, and carrots, cut in
+round balls, tiny onions, cauliflower blossoms, French beans or peas,
+are boiled separately in salted water, seasoned with salt, butter and
+cream, drained and then piled in little groups around the filet of
+beef, each pile being one kind of vegetable.
+
+_Beef Olives_--Slices of beef one-half inch thick and about four
+inches square, spread with a force meat of cold meat, bacon or ham,
+with one cup of bread crumbs, the yolks of three eggs, one pint of
+gravy or stock, a tablespoon of catsup, salt and pepper to taste. Roll
+up the slices of beef and fasten with tiny skewers; brush them over
+with egg and crumb and brown slightly in the oven; then put in stew
+pan and stew till tender. Serve in gravy in which they were cooked,
+with fried or toasted croutons of bread.
+
+
+ROAST BEEF.
+
+From MRS. MATILDA B. CARSE, of Chicago, Lady Manager,
+
+In roasting meats of all kinds, the method adopted should be the one
+that in the most perfect manner preserves the juices inside  the meat.
+To roast beef in the best possible manner, place  the clean-cut side
+of the meat upon a _very_ hot pan.  Press it close to the pan
+until seared and browned. Reverse  and sear and brown the other side.
+Then put at once in the oven, the heat of which should be firm and
+steady, but not too intense, and allow 20 minutes to the pound: if it
+is to be rare, less half an hour deducted from the aggregate time on
+account of searing. For example, a five-lb. roast of beef will require
+one and one-quarter hours, a six-lb. roast one and one-half hours, and
+so on. If the oven is in not too hot, the beef requires no basting.
+When it is at the proper temperature and the cooking is going all
+right, the meat will keep up a gentle sputtering in the pan. A roast
+of beef should never be washed but carefully wiped off with a damp
+cloth. When meal is done, take it from the oven, cut off the outside
+slices, then salt and pepper well. The meat, if roasted in this way,
+will be sweet, juicy and tender.
+
+
+YORKSHIRE PUDDING.
+
+From MRS. HARRIET A. LUCAS of Pennsylvania, Lady Manager.
+
+This pudding, as its name indicates is a great English dish, and to be
+used as vegetables are, with _roast beef only_. When vegetables
+are scarce, it adds a change to the ménu, which everybody likes but
+few know how to make successfully, because _it is very simple_.
+
+For a small family, put one pint of milk into a bowl, a small pinch of
+salt: break into this (without beating) two fresh eggs. Now have a
+good egg beater in your hand; dust into this one-half pint of sifted
+flour; beat vigorously and rub out all the lumps of flour. Have ready
+a smaller roasting pan than that in which your beef is roasting, and
+put in it a good tablespoonful of sweet lard, _very hot_; pour
+your light batter into this, place a spit or wire frame in the
+pudding, lift the roast from the pan about 20 minutes before it is
+done and put it on the spit, so that the juices of the beef will drop
+on to the pudding. About 20 minutes will cook it. Make gravy in the
+pan from which the roast has been removed. Slide into a hot meat dish
+and serve with the meat. Most cooks persistently raise it by adding
+some sort of baking powder, thinking it of no importance that the meat
+is over the pudding.
+
+I never yet found a person that did not enjoy a _good_ Yorkshire
+pudding. This is a small one, for four or five persons. If you
+increase the pudding, also select a larger pan, as the batter should
+be fully one-half to an inch in the pan; if not, it will become too
+crusty.
+
+
+ROULARDS.
+
+From MRS. RALPH TRAUTMANN, of New York City, First Vice President
+Board of Lady Managers.
+
+Secure slices of beef cut very thin from the round or cross rib. Take
+tomatoes, carrots, onions, celery, parsley, and hard boiled eggs, all
+chopped very fine. Mix with a good sized piece of butter, cracker
+crumbs, a pinch of ginger and salt and pepper to taste. Mix well and
+spread on the slices of beef. Make a roll of each slice, folding in
+the edges to retain the dressing, and tie up securely with cord. Have
+beef suet on the fire; after rendering and straining, add a little
+water to prevent scorching and bring to a boil in a flat-bottomed pot
+or kettle. Drop in the roulards, rolled and tied; stir with a spoon
+until well browned; then set back on the stove and let simmer gently
+for two hours with pot tightly covered. Drain well on napkin or sieve,
+and garnish with hard boiled eggs, parsley and slices of lemon. Serve
+hot. Each roulard should be about the size of an egg.
+
+
+BEEF LOAF.
+
+From MRS. CARRINGTON MASON, of Tennessee, Alternate Lady Manager.
+
+Three pounds lean finely chopped beef; one dozen rolled butter
+crackers; four beaten eggs; one tablespoonful black pepper; one
+tablespoonful salt; butter the size of an egg. Mix thoroughly, mold
+into two bricks and bake like a roast. This makes a very nice dish
+sliced cold for ten. A very little sage can be added if desired.
+
+
+HASH.
+
+From MRS. ANNIE L. Y. ORFF, of Missouri, Alternate Lady Manager.
+
+Chop any kind of meat fine; to one cupful add one cup of chopped
+boiled potatoes, three-fourths cup bread crumbs, put one-half cup
+milk, one tablespoon butter, a little pepper and salt in a sauce pan
+on the stove; when boiling stir in the hash which should be well mixed
+together; take from the fire and add one well-beaten egg; heat gem
+pans, and grease; put a spoonful of the hash in each, and put in the
+oven till nicely browned.
+
+
+MUTTON CHOPS.
+
+From MISS MARY B. HANCOCK, of Iowa, Treasurer of State Board and
+Alternate Lady Manager.
+
+Sprinkle the chops with salt, pepper and flour; put them in the double
+broiler; broil over or before the fire for eight minutes. Serve on a
+_hot_ dish with butter, salt, and pepper, or tomato  sauce. The
+fire for chops should not be as hot as for steak.  Chops can be
+seasoned with salt and pepper, wrapped in buttered  paper, and broiled
+ten minutes over a hot fire.
+
+
+ROAST LAMB.
+
+From MRS. ROBT. B. MITCHELL, of Kansas, Lady Manager.
+
+Brush three ounces of melted butter over the inner part of a well
+trimmed quarter of lamb, and strew thick with finely grated bread
+crumbs, seasoned with salt, pepper and parsley; roll and skewer four
+or five slices of bacon to the outer side; put in rather quick oven.
+When thoroughly done (not over cooked) remove the bacon and baste the
+meat with well beaten yolk of egg and gravy; cover thick with bread
+crumbs and brown nicely. Garnish the platter on which it is served
+with sprays of mint. Mint sauce should be an accompaniment. This makes
+not only an attractive looking, but delicious roast of lamb.
+
+
+LAMB CHOPS.
+
+From MRS. HESTER A. HANBACK, of Kansas, Lady Manager.
+
+Trim neatly and hack with sharp knife until tender; dip each piece in
+beaten egg and roll in cracker crumbs; place in pan equal quantities
+of butter and lard very hot; fry until nicely browned and serve with
+green peas.
+
+
+POTTED TONGUE.
+
+From MRS. FRANK H. DANIELL, of New Hampshire, Alternate Lady Manager.
+
+Take the remains of a cold boiled tongue, remove all the hard parts,
+cut the meat into small pieces and afterwards pound it to a smooth
+paste. Season with cayenne, and beat with it one-fourth of its weight
+in clarified butter. Press it into small jars, cover it one-fourth
+inch deep with clarified butter, melted drippings or melted suet. A
+smaller proportion of butter will be required if a little of the fat
+of the tongue is used instead of the lean only, but the butter must
+not be entirely dispensed with. It can be seasoned by the addition of
+one teaspoonful of mixed mustard, one saltspoonful of white pepper, a
+pinch of cayenne, and as much grated nutmeg as will cover a three-cent
+piece to each pound of tongue. Potted tongue is excellent when pounded
+with its weight in well dressed cold chicken, cold veal, or partridge.
+The tongue must be pounded to a perfectly smooth paste.
+
+
+VEAL CROQUETTES.
+
+From MRS. ISABELLA BEECHER HOOKER, of Connecticut, Lady Manager.
+
+Mince cold roast or boiled veal; add one-fourth as much of minced
+oysters scalded in their own liquor. Season with a dusting of red
+pepper, salt, a flavor of onion (two fine cut rounds of onion is
+sufficient), a tablespoonful of lemon juice. Stir this into a half
+pint of drawn butter made thick with flour; mould the croquettes; roll
+them in egg, then in cracker crumbs, salted and peppered; put them
+where they will be cold; when chilled put them in a frying basket into
+hot fat; two minutes will brown them.
+
+
+VEAL CROQUETTES.
+
+From MISS KATHARINE L. MIKOR, of Louisiana, Fourth Vice President
+Board of Lady Managers.
+
+Two pounds of veal, boiled until done; remove skin and hone and chop
+very fine; crumb a half loaf of bread and mix with the veal broth; add
+three eggs, two tablespoons of butter, salt, pepper, parsley, etc.
+Then form into egg-shaped balls and fry brown in boiling lard. It is
+necessary to dust the balls with cracker-dust or flour.
+
+
+VEAL POT PIE
+
+From MISS SUSAN W. BALL, of Indiana, Alternate Lady Manager.
+
+Take two pounds of veal--a rib piece is good; cut it in small pieces;
+put it into a pot, having placed a small plate in the bottom to keep
+the meat from burning. Put in two quarts of water, either hot or cold.
+Keep it boiling for about an hour and a half. Then make a quart of
+flour into biscuit dough; drop in small lumps; cover closely. Twenty
+or twenty--five minutes will generally cook them. Be sure that there
+is water sufficient to cover the meat entirely when the dumplings are
+put in.
+
+
+CASSELETTES DE VEAU.
+
+From MRS. JAMES R. DEANE, of California, Lady Manager.
+
+This is a very simple, attractive and palatable dish for a luncheon
+table and may be used either warm or cold. Yours, cordially,
+Ingredients for one dozen: One-quarter pound macaroni; one pound filet
+of veal; one ounce butter; one ounce flour; one gill of white stock or
+milk; three eggs; pepper; salt, and a little cayenne to taste. Chop
+the veal and then pass it twice through a sausage cutter or mincing
+machine. Cook the butter and flour together for about ten minutes;
+then add the milk or stock; then turn on a plate to cool; then add the
+minced veal; then add the seasoning; break the eggs in one by one;
+stir well. Boil the macaroni in salt and water until soft; drain it
+well and cut into rings about one-quarter inch long; have some small
+cups shaped like egg-cups; grease the sides slightly and place in the
+bottom of each cup a circular piece of cold boiled ham, fitting
+closely. Then arrange the macaroni on the sides, the open part to the
+side of the cup; then fill each cup with the chopped veal; cover with
+a greased paper and steam for twenty minutes. If eaten warm, use any
+gravy that may be used with veal. Will keep for two or three days.
+
+
+VEAL FRICASSEE.
+
+From MRS. T. J. BUTLER, of Arizona, Lady Manager.
+
+Take a knuckle of veal; boil two hours in sufficient water to cover
+it; when thoroughly cooked, remove the meat and thicken  the gravy
+with one tablespoonful of flour; add a little salt  and one egg, well
+beaten; pour over the meat and serve hot  with slices of lemon.
+
+
+VEAL LOAF
+
+From MRS. WHITING S. CLARK, of Iowa, Lady Manager.
+
+Three pounds raw veal, chopped fine; two-thirds cup butter or its
+equivalent of salt pork, chopped; three eggs, well beaten with
+tablespoon milk; four Boston crackers, pounded fine; two even
+teaspoons pepper; one teaspoon sage; one tablespoon salt. Mix well in
+a loaf and bake two-hours. Baste often with butter and water.
+
+
+
+
+SWEETBREADS
+
+
+SWEET-BREAD CROQUETTES.
+
+From MRS. SCHUYLER COLFAX, of Indiana, Alternate Lady Manager-at-
+Large.
+
+_It gives me great pleasure to send you the recipes you request, and
+thus further, in this small way, your unique and most generous
+project. The recipe for sweetbread croquettes is from Mrs. Henderson's
+Practical Cooking and Dinner Giving, but as it is the best one that I
+have ever tried, I send it. Cordially yours,_
+
+Two pair of sweetbreads blanched and cut into dice. Half a box of
+mushrooms also cut into dice. Make a sauce by putting into a sauce pan
+one and a half ounces of butter, and when it bubbles, sprinkle in two
+ounces of flour, mix the butter and flour well together and cook
+thoroughly; then put in a gill of strong stock; stock for this is best
+made of chicken with some pieces of beef and veal added, or a gill of
+cream may be used instead of the stock. When the flour, butter and
+stock are well mixed, put in the sweetbreads and mushrooms and stir
+over the fire until they are thoroughly heated. Now take them off the
+fire, add the beaten yolks of two eggs, return to the fire long enough
+to set the eggs but do not allow them to boil. When cool, form into
+croquettes, roll first in cracker or bread crumbs, then in egg, and
+again in crumbs and fry in boiling lard.
+
+
+SWEETBREADS AND OYSTERS.
+
+From SEÑORA TERESA ARMIJO DE SYMINGTON, of New Mexico.
+
+Soak and blanch your sweetbreads, cut them into equal sizes and remove
+the skins and little pipes. Take about three dozen fine oysters,
+strain off the liquor. Put the sweetbreads into a stew pan and cover
+them with the oyster liquor; add also, if you have it, three large
+spoonfuls of gravy of roast veal and a quarter of a pound of fresh
+butter cut into bits and each bit rolled in flour. When the
+sweetbreads are done put in the oysters and let them cook for about
+five minutes and take them out again; add at the last two wineglasses
+of sweet cream; stir up well for a few minutes and serve in a hot
+dish.
+
+
+SWEETBREADS AND MUSHROOMS,
+
+From MRS. P. B. WINSTON, of Minnesota, Alternate Lady Manager.
+
+Take all the fat off sweetbreads; throw into boiling water; add one
+teaspoonful of salt and let stand on fire for twenty minutes; take
+from fire, remove all skin and pick to pieces. Put a tablespoonful of
+butter in a pan and let melt, add tablespoonful flour and one-half
+pint of cream; stir until it boils, add sweetbreads and five mushrooms
+chopped fine, one-half teaspoonful of salt and a little pepper. Serve
+in patties or paper cases.
+
+
+SWEETBREADS EN COQUILLE.
+
+From MISS JENNIE TORREYSON, of Nevada, Alternate Lady Manager.
+
+One pound sweetbreads. Soak them one hour in salt water; boil till
+tender in salt water in which an onion has been put. One can mushrooms
+("champignons") cut into small pieces, stew a bit till tender and mix
+with sweetbreads after they are boiled till tender and cut into small
+pieces. One pint cream, one tablespoonful butter, one tablespoonful
+flour. Cream the butter, mixing with the flour till smooth; stir with
+the cream, add one tablespoonful of Worcestershire sauce and stir
+together over the fire until it boils, then pour it over the
+sweetbreads and mushrooms. Serve in shells or cases. Can be used also
+without mushrooms if desired.
+
+
+SWEETBREAD PATTIES.
+
+From MISS WILHELMINE REITZ, of Indiana, Lady Manager.
+
+Wash one pair of sweetbreads; throw them into boiling water and simmer
+gently twenty minutes; then throw them into cold water to blanch and
+cool. When cool pick them into small pieces, rejecting all the fine
+membrane. Chop fine a half can of mushrooms. Put a large tablespoonful
+of butter in a sauce pan to melt without browning; add an even
+tablespoonful of flour, mix until smooth; add a half pint of cream,
+stir continually until it boils; add a half teaspoonful of salt, a
+dash of white pepper; the mushrooms and sweetbreads mix and stand over
+boiling water for five minutes. Serve in paper cases, silver shells or
+in puff-paste cases.
+
+
+
+
+POULTRY
+
+
+BOILED CHICKEN.
+
+From MRS. GOVERNOR EDWIN C. BURLEIGH, of Maine, Second Vice President
+Board of Lady Managers.
+
+Joint the chicken; cut in small pieces; remove the skin; put into
+tepid water. Have ready a frying pan with hot melted butter; put the
+chicken into the pan and fry to a delicate brown; then put into a
+kettle, cover with water and boil very slowly for an hour. Season.
+Remove chicken and thicken gravy with flour.
+
+
+JAMBOLAYA. (A Spanish Creole Dish)
+
+From MISS KATHARINE L. MINOR, of Louisiana, Fourth Vice President
+Board of Lady Managers.
+
+Cut up the remains of a chicken or turkey, cover with water, and stew
+until the substance is extracted; then shred the meat. Wash one pound
+of rice carefully and set aside. Put one tablespoon of lard into a
+porcelain-lined saucepan; add a small spoon of finely chopped onion
+and a tomato; then put in the shredded fowl and liquid in which it was
+boiled, adding the rice, red pepper and salt; sufficient water must be
+added to cover the rice, which must cook and steam until soft, but not
+wet or like mush.
+
+
+CHICKEN LIVERS, EN BROCHETTE, WITH BACON.
+
+From MRS. COL. JAMES A. MULLIGAN, of Chicago, Lady Manager.
+
+Take eighteen fresh chicken livers; dry well; season with pepper and
+salt; cut each liver in two pieces. Prepare six slices of lean bacon,
+broil one minute; cut each slice into six pieces. Take six silver
+skewers; run the skewer through the centre of the piece of chicken
+liver, then through a slice of bacon, until each skewer is filled with
+alternate slices of chicken liver and bacon. Roll each one in olive
+oil, then in bread crumbs, and broil five minutes on each side over
+moderate fire. Arrange on hot dish, pour Maître d'Hotel butter over
+them. Garnish with watercress and serve.
+
+
+POLLO CON ARROZ.
+
+From SEÑORA DON MANUEL CHAVES, of New Mexico.
+
+Primeramente se pone a herbir el pollo hasta que este bien cosido y
+despues so frie una poca de cobolla en manteca junto con el arroz y se
+le hecha pimienta entera y se le anade el caldo, colado, en que se
+cosio el pollo. Despues se anade el pollo cortado en pedazos pequeños
+y se le hecha sal.
+
+
+POLLO CON TOMATES.
+
+Lomismo que con arroz, con la excepcion que en lugar de arroz se le
+echan tomates.
+
+
+TAMALES DE CHILE.
+
+Lomismo, con la excepcion que en lugar de echarles azucar, canela y
+pasas se les echa en el medio carne con chile y sal.
+
+
+COQUILLES DE VOLAILLE.
+
+From MISS JOSEPHINE SHAKSPEARE, of Louisiana, Lady Manager.
+
+Boil the chicken until very tender; pull the meat from the bones in
+flakes; remove all the skin and cut the meat into very small pieces.
+Take one-half pint of the chicken broth, one teaspoonful of minced
+onion, the same of minced parsley, two tablespoons of butter rubbed
+into same quantity of flour, let this cook for a few moments and add
+one-half pint of cream or rich milk. Season the meat with a little
+cayenne pepper and some salt; add to this a small box of truffles, cut
+fine, also a box of mushrooms thinly sliced; stir all this into the
+sauce. If there should not be enough to cover the meat, add more
+broth, cream, butter and pepper, little by little, until you have
+enough sauce and of the right consistency. It should be as thick as
+rich cream. When cold add a claret glass of sherry wine. Before taking
+from the fire, add to it two more tablespoons of butter, a little at a
+time, never add all at once, it may oil it. Fill the shells, sprinkle
+bread crumbs on top and about twenty minutes before ready to serve
+them, place in a very hot oven to brown. Must not _stand after
+cooked_.
+
+
+CROQUETTES.
+
+From MRS. L. C. GILLESPIE, of Tennessee, Lady Manager.
+
+Breast of a large turkey; five sweetbreads; one and one-half pint of
+milk; one-half pound butter; five tablespoonfuls of flour; two eggs.
+Chop the turkey and sweetbreads very fine, using a silver knife for
+chopping the sweetbreads. Beat the whites and yolks of the eggs
+separately as you would for a cake. Mix the eggs, butter, flour and
+milk in a porcelain vessel and cook until the mixture comes to the
+consistency of cream sauce; and that it may cook smoothly, it will be
+necessary to make first a thick paste of the flour by stirring into it
+a very small quantity of the milk, gradually thinning it with more of
+the milk. While cooking it must be stirred constantly, and as soon as
+it is sufficiently thick add to the mixture the chopped turkey and
+sweetbreads and cook the whole for two minutes longer. Use no
+seasoning but pepper (white or cayenne) and salt to the taste. This
+quantity will make twenty-two large croquettes, which are prettiest
+moulded in a pear-shaped wine glass. With a little practice you can
+mould them in your hand. Have ready some cracker crumbs rolled very
+fine and dust like. Fry the croquettes in boiling lard and enough to
+cover them. When a rich brown take them out and place on sieve or
+brown paper to rid them of the surplus grease. Run them into a well
+heated oven for a few minutes before serving. Put a teaspoonful of
+cream sauce on the top of each croquette.
+
+
+CHICKEN CROQUETTES.
+
+From MRS. SARAH H. BIXBY, of Maine, Alternate Lady Manager.
+
+Chop one-half pound chicken quite fine; add one teaspoonful salt; one
+saltspoonful pepper; one saltspoonful celery salt; one teaspoon lemon
+juice; one tablespoon chopped parsley and a few drops of onion juice;
+moisten with the thick cream sauce.
+
+_Thick Cream Sauce_--Melt two tablespoons butter; add two heaping
+tablespoons cornstarch; one teaspoon salt and one saltspoon pepper;
+add slowly one pint hot cream and beat well.
+
+
+CURRY OF CHICKEN IN PUFFS.
+
+From SEÑORA TERESA ARMIJO DE SYMINGTON, of New Mexico.
+
+First prepare your puffs by the following recipe. Ingredients: Two
+cupfuls of milk, two of flour, two eggs and a piece of butter the size
+of an egg melted; a little salt; heat the eggs separately and well;
+add the milk to the yolks, then the flour and so on, the whites last;
+beat all well together. They may be baked in teacups. This quantity
+will make about a dozen puffs.
+
+
+_Curry of Chicken_--Buy a young chicken, cut it into pieces,
+leaving out all the bones; season with pepper and salt to taste; fry
+them in butter until well done; cut an onion fine, which fry in the
+same butter until brown; add a teacupful of clear stock, a teaspoonful
+of sugar. Take about a tablespoonful of curry powder and a little
+flour, mix and rub together with a little of the stock until quite
+smooth; add to the sauce pan; put in the chicken and let it boil for a
+few minutes; just before taking out add the juice of half a lemon.
+When this is all ready proceed to fill puffs while hot and serve
+immediately. Garnish puffs with parsley and serve a dish of cold slaw
+with it.
+
+
+PILAUF.
+
+From MISS FLORIDE CUNINGHAM, of South Carolina, Lady Manager.
+
+Select a good fat hen, one pound of bacon strip, and one dozen whole
+black peppers, and boil together until quite done. Take them out of
+the pot, and put into the liquid left a pint and a half of rice,
+seasoned with a dessertspoonful of salt, boil twenty minutes, drain
+from it any of the juice that may remain, and place the pot again on
+the range, where the rice cannot burn, but where it will have the
+opportunity to dry thoroughly--each grain remaining apart. Keep the
+chicken hot and brown the bacon in the oven. When the rice is ready
+serve in an open dish, place the chicken on the top and pour over it a
+rich sauce of melted butter and hard boiled eggs chopped fine. The
+bacon can be sliced very thin and served with lettuce as a course.
+
+
+FRICASSEE CHICKEN.
+
+From MRS. HELEN C. BRAYTON, of South Carolina, Vice-President of State
+Board and Lady Manager.
+
+Cut the chicken in pieces and stew in as much water as will cover it.
+Add a bunch of sweet herbs, white pepper and onions. When cooked, add
+the yolks of six eggs, glass of white wine, chopped parsley, butter,
+and tablespoonful of cream, all beaten together.
+
+
+A GOOD ROAST TURKEY.
+
+From MRS. HELEN A. PECK, OF MISSOURI, Alternate Lady Manager-at-
+Large.
+
+An ordinary turkey weighing eight to ten pounds requires at least two
+hours for proper and thorough cooking. Prepare your fowl and rub dry
+with a clean towel; then mix a little pepper and salt and rub both
+inside and outside of the turkey before putting in the dressing. Grate
+stale bread, about three cups; then add a small teaspoon of pepper and
+the same amount of powdered sage or sweet marjoram, salt and a little
+salt fat pork chopped very fine or a piece of butter the size of an
+egg; use warm water to mix the whole to the consistency of thick
+batter; beat an egg and stir into it the last thing; stuff the breast
+with half of the dressing, then sew up with coarse white thread and
+put the remaining dressing into the body and sew up. Take skewers of
+wood or iron and pin the wings closely to the sides, then turn the
+neck back and pin that firmly. One can use twine and tie them if they
+haven't the skewers. Force the legs down and tie tightly to the body
+before placing the turkey in the dripping pan with nearly a pint of
+water. Have a brisk fire and baste the turkey at least every fifteen
+minutes with these drippings. This frequent basting is of great
+importance as it keeps in the juices and allows thorough cooking. Turn
+the turkey two or three times during the cooking. During the last half
+hour dredge with flour and butter freely. The crisp pasty look so
+desirable and appetizing comes from this. Cook gizzard and liver in a
+sauce pan on the stove until thoroughly tender, then chop very fine
+and put them in the gravy to boil thoroughly in the dripping pan in
+the gravy which is delicious, and to be served from a tureen.
+
+
+DRESSING FOR TURKEY.
+
+From MRS. W. H. FELTON, OF GEORGIA, Lady Manager.
+
+Bread crumbs and cold rice, equal quantities; season with pepper,
+onion and salt to taste, mixing well with cup of butter and yolks of
+three hard boiled eggs; dress the outside with circles of white hard
+boiled eggs and sprigs of parsley or celery.
+
+
+HOW TO COOK CHESTNUTS.
+
+From MISS ELOISE L. ROMAN, OF MARYLAND, Alternate Lady Manager.
+
+Two quarts of water to one quart of fresh chestnuts. If dried they
+should be soaked several hours in cold water. Boil from three-
+quarters to one hour. Abut five minutes before they are done add a
+handful of salt. Peel and skin, serve hot, browned in butter, or cold
+with salad dressing and equal parts of chopped celery. When parboiled
+and skinned with salt and a little pepper it makes an excellent
+dressing for turkeys.
+
+
+
+
+GAME
+
+
+WILD DUCK IN MARYLAND.
+
+From MRS. WILLIAM REID, of Maryland, Lady Manager.
+
+Wild ducks, canvassback, redheads, etc., are roasted without stuffing.
+After they are picked and thoroughly cleansed, roast them in a tin
+kitchen before a hot fire or in a quick oven for twenty-one minutes.
+They should be well browned on the outside, but the blood should run
+when cut with a knife. Unless underdone the flavor of the duck is
+destroyed. Fried hominy is generally served with wild duck; and fresh
+celery. Currant jelly is sometimes used.
+
+
+SNIPE AND WOODCOCK BROILED ON TOAST.
+
+From MRS. RUFUS S. FROST, of Massachusetts, Lady Manager.
+
+Prepare the birds with great care; place in baking tin and put in
+oven. Pour into the tin enough water, boiling hot, to cover the bottom
+of the tin or bake pan; cover the bake pan with another tin; keep them
+closely covered and let them cook very steadily until tender, adding
+from time to time enough boiling hot water to keep birds from burning,
+or even _sticking_ to the tin. When very tender remove from the
+oven and from the bake pan, carefully saving all the liquid in the
+pan, which you set on top of the stove, which is the foundation and
+the _flavor_ for your sauce  or gravy which you make _in
+this_ pan for your birds after they are broiled. Have in an earthen
+dish some melted butter; dip the birds in the butter and then in
+Indian or corn meal and put on the gridiron to brown and finish
+cooking; keep them hot as possible until you serve. Arrange nicely
+trimmed pieces of toasted bread on the heated platter, put on each
+piece a bird, pour over and around the birds on the platter a sauce
+which you make _in_ the bake pan in which your birds were semi-
+cooked, and which you have kept on top of the range while your birds
+were broiling. Pour into this pan of _liquid_ or "juice"  one
+teacup sweet cream, and thicken with one tablespoon butter, yolk of
+one egg and two tablespoons of Indian meal; let it boil up once just
+to thicken, and pour boiling hot onto the birds and toast on platter,
+saving some to send in separate serving dish. If you prefer flour to
+the corn meal to dip the birds in after the melted butter bath, use
+flour also to thicken the sauce or gravy, which should be a brown
+sauce or gravy and is generally brown enough if made in roasting pan.
+A prize cook in Washington once confided to me that "a leetle last
+year's spiced pickle syrup am luscious flavor for gravy of the wee
+birds, robins, quail, snipe and them like." Alas! In the same moment
+of flattering triumph for _me_, she added--triumphantly on
+_her_ part also--"Lor, chile, I'se de only one libing dis day
+dat knows nuff to use that same, sure!"
+
+
+PRAIRIE CHICKEN.
+
+From MRS. E. S. THOMSON, of Maryland, Lady Manager.
+
+Do not wash prairie chickens. Cover this breasts with very thin slices
+of bacon, or rub them well with butter; roast them before a good fire,
+basting them often with butter. Cook twenty minutes, salt and pepper
+them, and serve on a hot dish as soon as cooked.
+
+_Sauce for the above_--First roll a pint of dry bread crumbs and
+pass half of them through a sieve. Put a small onion into a pint of
+milk and when it boils remove the onion and thicken the milk with the
+half pint of sifted crumbs; take from the fire and stir in a heaping
+teaspoonful of butter, a grating of nutmeg, pepper and salt. Put a
+little butter in a sautée pan, and when hot throw in the half pint of
+coarser crumbs which remained in the sieve; stir them over the fire
+until they assume a light brown color, taking care that they do not
+burn, and stir into them a pinch of cayenne pepper. For serving, pour
+over the chicken, when helped, a spoonful of the white sauce and on
+this place a spoonful of the crumbs.
+
+
+
+
+VEGETABLES
+
+
+VEGETABLE OYSTER.
+
+From MRS. GOVERNOR BAGLEY, of Michigan, Lady Manager-at-Large.
+
+_I regret that the long distance I am from home prevents me from
+sending you many valuable recipes I would be glad to contribute to
+your book. One, however, occurs to me that you may consider worthy a
+place, and, I assure you, makes a very delicious dish.
+
+Sincerely yours,_
+
+While cooking vegetable oyster put in the kettle a small piece of
+codfish. This adds very much to its flavor and delicacy and makes a
+delicious dish out of what would otherwise be an almost tasteless
+vegetable. The codfish should, of course, be removed before sending to
+the table.
+
+
+CAULIFLOWER WITH TARTAR SAUCE.
+
+From MRS. MYRA BRADWELL, of Chicago, Lady Manager.
+
+Serve the cauliflower with one cup of drawn butter in which has been
+stirred the juice of a lemon, and a half teaspoonful of French
+mustard, mixed up well with the sauce.
+
+
+SCALLOPED POTATOES.
+
+From MRS. BERIAH WILKINS, of District of Columbia, Fifth Vice-
+President, Board of Lady Managers.
+
+Slice six raw potatoes as thin as wafers. This can be done with a
+sharp knife, although there is a little instrument for the purpose, to
+be had at the house furnishing stores, which flutes prettily as well
+as slices evenly. Lay in ice water a few minutes; then put a layer in
+the bottom of a pudding dish, and over this sprinkle salt and pepper
+and small bits of butter; then another layer of potatoes and so on
+until the dish is full. Pour over this a pint of milk, stick bits of
+butter thickly over it, cover the dish, set it in the oven, bake half
+an hour. Remove the cover if not sufficiently brown.
+
+
+ESCALLOPED SWEET POTATOES.
+
+From MRS. P. B. WINSTON, of Minnesota, Alternate Lady Manager.
+
+Take large sweet potatoes; parboil them slightly and cut them in
+transverse slices. Prepare a deep baking dish and cover the bottom
+with a layer of slices; add a little butter, a very little sugar and
+nutmeg. Strew over this a few bits of orange peel and add a little
+juice of the orange. Fill the dish in like manner, finishing with fine
+shred of orange peel. Bake until tender and you will have a dish to
+satisfy an epicure.
+
+
+POTATO PUFF. (A la Geneve)
+
+From MRS. H. F. BROWN, of Minnesota, Lady Manager.
+
+Whip mashed potatoes light and soft, with milk, butter and two raw
+eggs; season with pepper and salt, and beat in a few spoonfuls of
+powdered cheese. Pile upon a bake-dish and brown nicely. Serve in
+dish.
+
+
+POTATO CROQUETTES.
+
+From MRS. FRANCES P. BURROWS, of Michigan, Alternate Lady Manager.
+
+Four large mealy potatoes, cold. Mash them; add two tablespoons of
+fresh, melted butter, pinch of salt, a little pepper, one tablespoon
+of cream. Whip it for about five minutes or until very smooth and
+light. Make into forms, roll them in a beaten egg and bread crumbs.
+Fry in boiling lard.
+
+
+POTATOES--MASHED.
+
+From MRS. E. J. P. HOWES, of Michigan, Lady Manager.
+
+Peel potatoes thin; put into boiling water with a little salt added.
+Cook until tender; drain off the water and remove the cover a few
+moments to dry the potatoes; turn into an earthen dish that has been
+heated, and beat up with a wire heater or silver fork, moistening the
+whole with cream; or, if not available, milk with a little butter will
+answer; salt to taste and mold in any desired form when it is ready to
+serve. A wooden masher in apt to make it heavy, while beating will
+make it light and creamy.
+
+
+BOSTON BAKED BEANS.
+
+From MRS. ELIZABETH C. LANGWORTHY, of Nebraska, Lady Manager.
+
+Soak one quart of small, dry beans over night. Parboil in the morning
+and place in earthen jar, with salt and pepper to taste. Add one-half
+teaspoon soda and two tablespoons of molasses; also a small piece of
+salt pork. Cover with water and bake eight hours, adding boiling water
+as needed.
+
+
+LIMA BEANS
+
+From MRS. MARIAN D. COOPER, of Montana, Alternate Lady Manager.
+
+Soak beans over night; cook one hour in water, leaving very little
+water when done. Just before serving season with pepper, salt, cream
+and butter and heat thoroughly.
+
+
+BAKED TOMATOES.
+
+From MRS. GOVERNOR RICKARDS, of Montana, President State Board and
+Lady Manager.
+
+Select large-sized, smooth and round tomatoes. Cut from the stem end a
+slice and lay aside. Scoop all the inside of tomato out, being careful
+not to break through; add half as much cracker or bread crumbs; season
+highly with salt and pepper; add plenty of butter, a dash or two of
+cayenne; put on the stove and cook for ten minutes. Now fill the
+hollow tomatoes with this dressing; when full, add four or six whole
+cloves, putting them on top of the dressing; either pile up high or
+make level and put on the sliced top. Place tomatoes in a large baking
+pan, with a little hot water to prevent sticking. Bake fifteen
+minutes.
+
+
+BAKED TOMATOES.
+
+From MRS. AUGUSTA TRUMAN, of California, Lady Alternate-at-Large.
+
+Select smooth, medium-sized tomatoes; make a small aperture at the
+stalk end; remove the pulp and seeds with a spoon and put into a sieve
+to drain. Chop equal parts of cold chicken and veal and one green
+pepper; add a well-beaten egg, half cup grilled bread crumbs, piece of
+butter, pepper, salt, sage and a suspicion of onion; mix well
+together; moisten with some of the juice; fill the tomatoes; bake half
+an hour in a moderate oven. Serve each tomato on a lettuce leaf. This
+makes a pretty as well as a savory entrée.
+
+
+STEWED TOMATOES.
+
+From MISS MARY H. KROUT, of Indiana, Alternate Lady Manager.
+
+Take one quart of firm ripe tomatoes; stew one hour and a half over an
+even fire and stir frequently to prevent scorching; then add half a
+cup of bread crumbs, one teaspoonful of sugar, salt to taste, a pinch
+of cayenne pepper, a heaping tablespoonful of good butter and half a
+cup of sweet cream. Boil together twenty minutes and serve hot.
+
+
+BEETS.
+
+From MRS. GOVERNOR JOHN M. STONE, of Mississippi, Lady Manager.
+
+Boil until perfectly done; then pour melted butter, salt and pepper
+over and serve hot.
+
+
+PARSNIPS--STEWED.
+
+From MRS. M. R. LEE, of Mississippi, Lady Manager.
+
+Wash, scrape, and slice about half an inch thick; have a skillet
+prepared with half pint hot water and a tablespoon butter; add the
+parsnips, season with salt and pepper, cover closely and stew until
+the water is cooked away, stirring occasionally to prevent burning.
+When done the parsnips will be of a creamy, light brown color.
+
+
+STUFFED GREEN PEPPERS.
+
+From MRS. ALICE B. CASTLEMAN, of Kentucky, Alternate Lady Manager.
+
+Cut off the small end of the pepper; make a slit down the side; remove
+all the seeds. Mince fine cold chicken, veal or shrimps, and add a
+little stale bread soaked in water and well squeezed to dry it; one-
+half teaspoonful minced onion; a little minced parsley, pepper, salt
+and one tablespoonful butter. Put a large tablespoonful of butter in a
+spider and heat the dressing for the peppers in it for a few minutes;
+then stuff them, tie on the tops and the sides together also. In a
+sauce pan put a heaping tablespoonful of butter; when hot add one-half
+tablespoonful of flour, which brown in the butter; add a little onion
+minced fine and a cup of water; put in the peppers, cover closely and
+let them simmer slowly until tender; when done, add one tablespoonful
+of butter, pepper and salt to taste.
+
+
+CORN OYSTERS.
+
+From MRS. JOHN S. BRIGGS, of Nebraska, Lady Manager.
+
+One teacup milk, three eggs, one pint green corn grated very fine, a
+little salt and as much flour as will make a slightly stiff batter;
+beat the eggs, the yolks and whites separately. To the yolks of the
+eggs add the milk, corn, salt and flour; beat the whole very hard,
+then stir in the whites of the eggs and the oysters; after having
+dredged them in a portion of the grated corn, drop this batter, a
+spoonful at a time, into hot lard and fry until done.
+
+
+FRIED EGG PLANT.
+
+From MRS. LILY ROSECRANS TOOLE, of Montana, Lady Manager.
+
+Pare the egg plant and cut in very thin slices; sprinkle each slice
+with salt and pepper; pile them evenly; put a tin plate over them and
+on this stand a flatiron to press out the juice. Let stand one hour.
+Beat an egg lightly and add to it a tablespoonful of boiling water;
+dip each slice first in this and then in bread crumbs. Put three
+tablespoonfuls of lard into a frying pan; when hot sauté the slices, a
+few at a time; brown one side then turn and brown the other. As the
+fat is consumed add more, waiting each time for it to heat before
+putting in the egg plant. Drain on brown paper and serve very hot.
+Tomato catsup should be served with it. (_Mrs. Rohrer's Cook
+Book._)
+
+
+MACARONI--GOOD.
+
+From MRS. SAM S. FIFIELD, of Wisconsin, Alternate Lady Manager.
+
+Five tablespoons of grated cheese, one of flour, one of butter, one
+egg, one-half cup of cream, salt and pepper; put over the fire and
+stir until the cheese is dissolved. Boil one-fourth package of
+macaroni in suited water about fifteen minutes, drain, cover with milk
+and boil again. Stir all together and bake until brown.
+
+
+RICE AS A VEGETABLE.
+
+From MRS. CHARLES H. OLMSTEAD, of Georgia, Lady Manager.
+
+Wash and pick thoroughly one quart of rice; put in pot containing two
+quarts of boiling water; salt to taste; let the rice boil for fifteen
+minutes; then pour off all the water that has not been absorbed by the
+rice and place the pot on back of stove to steam; stir occasionally
+until grains of rice separate.
+
+
+CRANBERRIES.
+
+From MRS. LANA A. BATES, of Nebraska, Alternate Lady Manager.
+
+After removing all soft berries, wash thoroughly; place for about two
+minutes in scalding water, remove, and to every pound of fruit add
+three-quarters of a pound of granulated sugar and a half pint of
+water; stew together over a moderate but steady fire. Be careful to
+_cover_ and _not stir_ the fruit, but shake the  vessel. If
+attention to these particulars be given the berries will retain their
+shape to quite an extent, which materially adds to their appearance on
+the table. Boil from five to seven minutes; remove from the fire; turn
+into a deep dish, and set aside to cool. If strained sauce be
+preferred, one and a half pounds of fruit should be stewed in one pint
+of water for ten or fifteen minutes or until quite soft; then strain
+through a colander or fine wire sieve; add three quarters of a pound
+of sugar and return to the fire and boil three minutes, stirring
+constantly; set away to cool, when it will be ready for use.
+
+
+
+
+EGGS
+
+
+PLAIN OMELET WITH EIGHT EGGS.
+
+From MRS. L. BRACE SHATTUCK, of Chicago, Lady Manager.
+
+Beat separately and very lightly the whites and yolks of eight eggs.
+To one tablespoon of flour add one-half teaspoon of baking powder and
+one-half cup of sweet milk. Add the beaten yolks and lastly the beaten
+whites of the eggs. Have ready a hot frying pan, with a generous
+amount of melted butter, into which pour, a cupful at a time, the
+mixture. As soon as it _sets_, lift carefully the one half over
+upon the other, and when done remove to a hot plate and serve
+immediately. This omelet is exceedingly light and is sufficient for
+four or five persons.
+
+
+GREEN CORN OMELET.
+
+From MRS. FRANCES P. BURROWS, of Michigan, Alternate Lady Manager.
+
+Grate twelve ears of boiled corn. Beat five eggs until light and stir
+into the corn; season with pepper and salt, and one tablespoon butter;
+fry until brown. If fried in small cakes with a little flour and milk
+stirred in to make a batter, it will be found excellent.
+
+
+OMELET WITH HAM.
+
+From MRS. NAOMI T. COMPTON, of New Jersey, Alternate Lady Manager.
+
+Have a teacupful of very finely minced ham prepared for use as soon as
+the eggs are ready. Beat the whites of eight eggs separately and have
+the yolks beaten the same length of time as the whites. We always put
+the eggs in the refrigerator over night if the omelet is to be used
+for breakfast, for the eggs will beat much better if thoroughly cold.
+We use the same amount of flour and milk as of ham, but moisten the
+flour with milk until it is of the consistency of cream, pouring in
+the milk and flour with the yolks of the eggs. Add lastly the whites,
+beaten stiff, alternating with the finely minced ham and whites, until
+all are combined. Do not stir around in one direction, but lift the
+yellow mixture up through and into the white. Get it into the oven as
+soon as possible, which must be blazing hot. If baked in a bread tin
+it will usually rise to double the amount. If you prefer baking on the
+top of a stove, have your frying pan hot, with plenty of butter, and
+turn the omelet as soon as the edges are cooked. Great care must be
+taken not to have the pan keep too hot after the cooking begins, for
+nothing burns so quickly as egg, and if scorched the delicate flavor
+is lost. Plain flour can be used with the proper proportions of baking
+powder.
+
+Omelet must be eaten directly after it comes from the fire to be
+tasted at its best. A little chopped parsley may be added as a
+flavoring, but it need not he chopped so finely as the ham.
+
+
+OMELET--PLAIN.
+
+From MISS MARY E. BUSSELLE, of New Jersey, Lady Manager.
+
+Four eggs, well beaten; four tablespoons milk; two tablespoons melted
+butter. Bake in a quick oven, in buttered round jelly tins, and when
+browned, turn half over and send to the table hot.
+
+
+STUFFED EGGS.
+
+From MRS. RALPH TRAUTMANN, of New York City, First Vice-President
+Board of Lady Managers.
+
+Boil twelve eggs for twenty minutes; cut in halves; take out the yolks
+and mash to a paste, adding one onion chopped fine, butter size of an
+egg, one-half cup of milk, a little chopped parsley, with salt and
+pepper to taste. Mix well; roll this paste into balls and refill the
+empty halves, joining the cut eggs together again with the white of a
+raw egg. Roll the stuffed eggs in beaten yolk and cracker crumbs, and
+brown in boiling lard, same as crullers. Drain well and serve on toast
+or lettuce leaves.
+
+
+DEVILED EGGS FOR LUNCHEON OR PICNICS.
+
+From MRS. ISABELLA LANING CANDEE, of Illinois, Alternate Lady Manager.
+
+Boil any number of eggs very hard, turning over carefully in the water
+several times to prevent their being unevenly cooked; put into cold
+water a few moments and then take off shells; cut in halves carefully
+and take out the yolks; mash these fine with a silver spoon (use a
+_silver_ knife for cutting and filling) and add to them as much
+good mayonnaise dressing as may be required to make a smooth paste
+with which fill the empty halves; put them evenly together, fasten
+with toothpicks, and wrap each egg in white tissue paper and put in
+the ice chest until ready to serve.
+
+
+ESCALLOPED EGGS.
+
+From MRS. HELEN A. PECK, of Missouri, Alternate Lady Manager-at-
+Large.
+
+Escalloped eggs makes a savory dish and this is how to prepare them:
+Put half a dozen eggs into a sauce pan of boiling water and keep the
+pan where it will be hot for half an hour, but not where the water
+will boil. At the end of the prescribed time lay the eggs in cold
+water for five minutes, and then remove the shells. Cut the whites
+into thin slices and rub the yolks through a coarse sieve. Mix both
+parts lightly, and after putting the mixture into an escallop dish
+pour over it a sauce made as follows: Put two tablespoonfuls of butter
+into a frying pan, and when it has been melted add a heaping
+tablespoonful of flour. Stir until the mixture is smooth and frothy,
+then gradually add a pint of cold milk. Boil up once and season with
+salt and pepper. After pouring the sauce over the eggs spread a large
+cupful of grated bread crumbs on top of the dish and cook for fifteen
+minutes in a hot oven. If care be taken to prevent the eggs from
+boiling at any time during the thirty minutes the dish will be
+delicate and digestible.
+
+
+HOW TO TAKE EGG.
+
+From MRS. NAOMI T. COMPTON, of New Jersey, Alternate Lady Manager.
+
+Have never seen this recipe for preparing an egg for invalids or
+convalescents, so I venture to add it on account of its excellence.
+Some people dislike the taste of raw egg, and would find it palatable
+in other ways than beaten up with wine, or taken in a glass of
+sweetened milk. Prepare a cup of coffee to the taste, with cream and
+sugar, keeping it very hot until ready for the egg, which must be
+beaten thoroughly in another cup, and the prepared coffee added by
+degrees to the egg; drink it hot, and you will never want to take
+coffee again without the addition of egg.
+
+
+
+
+SALAD
+
+
+LOBSTER SALAD.
+
+From MRS. CHARLES PRICE, of North Carolina, Third Vice President,
+Board of Lady Managers.
+
+Lobsters are done when they assume a red color, which will only
+require a few minutes hard boiling. Remove the skin and bones, pick to
+pieces with a fork, marinate them, _i.e._, place in a dish and
+season with salt, pepper and a little oil, plenty of vinegar and a
+little onion cut up; then cover and let stand two or three hours. Cut
+up hard boiled eggs for a border, line the bottom of the dish with
+lettuce leaves, place the lobster on the dish in a ring. Mayonnaise
+can be used if desired, but the lobster is excellent without it.
+
+
+CHICKEN SALAD.
+
+From MRS. A. M. PALMER, of New York, Alternate Lady Manager.
+
+Ingredients: One fowl (boiled); one cucumber; two heads lettuce; two
+beets (boiled). Dressing made according to the following recipe: One
+teaspoonful mixed mustard; one-half teaspoonful  sugar; four
+tablespoonfuls salad oil; four tablespoonfuls milk;  two
+tablespoonfuls vinegar; cayenne and salt to taste; add  the oil, drop
+by drop, to the mustard and sugar, mixing carefully;  next add milk
+and vinegar _very gradually_, lest the  sauce curdle, and the
+seasoning. Place the shredded chicken  on a bed of lettuce, and pour
+the dressing over it. Around the  edge arrange rings of hard boiled
+eggs, sliced cucumber and  beet root.
+
+
+SOUTHERN CHICKEN SALAD. SPLENDID--TRY IT ONCE.
+
+From MRS. CHARLES J. MCCLUNG, of Tennessee, Alternate Lady Manager.
+
+Cut one chicken into small pieces (not too small); boil _one_ egg
+hard and pulverize the yolk (cut the white into the chicken); add the
+beaten yolks of _three_ raw eggs; one-half teaspoonful  each of
+ground mustard, white pepper, salt, sugar and celery  salt or seed,
+the juice of one lemon, one tablespoonful  melted butter, one
+tablespoonful salad oil (some prefer all butter); beat all well
+together until light and pour into one gill of boiling vinegar and let
+all cook until thick as cream, stirring constantly to avoid curdling.
+When _cold_ pour over your chicken,  to which has been added as
+much chopped celery, and salt  and pepper to taste.
+
+
+CHICKEN SALAD.
+
+From MRS. MARGARET M. RATCLIFFE, of Arkansas, Alternate Lady Manager.
+
+As the Irishman would say, turkey makes the best chicken salad. Boil
+till well done. Use only the white meat, which cut with sharp scissors
+into pieces about one-half inch square; add an equal quantity of
+celery cut in same manner, sprinkling over it salt and pepper. Put in
+a cold place till two hours before serving, when add the following
+dressing: For one chicken take three eggs, one cup of vinegar, one cup
+of sweet milk, one-half cup butter, one tablespoon made mustard, salt,
+black and red pepper, beat eggs, melt butter; stir all together over a
+slow fire till it thickens; when cool beat into it one cup of cream.
+Serve salad on crisp, well-bleached lettuce leaves, on the top of each
+putting a small quantity of the following mayonnaise dressing: The
+yolks of two uncooked eggs, one tablespoon salt, beat with an
+eggbeater, adding gradually pure olive oil till one pint is used. When
+the mixture becomes too thick add, as required, one teaspoon of
+vinegar or lemon juice. If the oil is well incorporated by thorough
+beating, this dressing will keep an indefinite time.
+
+
+VEGETABLE SALAD.
+
+From MRS. FLORENCE H. KIDDER, of North Carolina, Lady Manager.
+
+One pint of cold boiled potatoes, cut in slices; one-third the
+quantity of cold boiled beets cut _fine_; one-third the quantity
+of green peas (winter beets and canned peas are as good  as fresh
+ones); sprinkle with salt and pepper, then pour over it a French
+dressing made of a saltspoonful of salt, one of black pepper, a
+teaspoonful of onion juice or grated onion, three tablespoonfuls of
+olive oil and one of vinegar; mix thoroughly and set aside. When ready
+to serve spread over it a thick mayonnaise dressing and garnish with
+slices of beet, cut in shapes, hard boiled egg and parsley; if made in
+summer a border of crisp lettuce leaves is an additional garnish. If
+the quantity of vegetable is increased the amount of dressing must
+also be doubled or the salad will be dry. A small portion of the
+mayonnaise mixed with the vegetables also is an improvement.
+
+
+STRING BEAN SALAD. (FRENCH RECIPE.)
+
+From MRS. CAROLINE E. DENNIS, of New York State, Alternate Lady
+Manager-at-Large.
+
+String the beans and boil them whole; when boiled tender and they have
+become cold, slice them lengthwise, cutting each bean into four long
+slices; season them an hour or two before serving, with a marinade of
+a little pepper, salt, and three spoonfuls of vinegar to one spoonful
+of oil. Just before serving, drain from them any drops of superfluous
+liquid that may have collected and carefully mix them with a French
+dressing. This makes a delicious salad.
+
+_French Salad Dressing_--One tablespoon of vinegar; three
+tablespoons of olive oil; one saltspoon of pepper, and one saltspoon
+of salt. (This is half a spoon too much pepper for  Americans.) Add a
+trifle of onion, scraped fine, or rubbed on  the salad bowl, if it is
+desired at all. Pour the oil, mixed with  the pepper and salt, over
+the salad; mix them well together;  then add the vinegar, and mix
+again. Serve on a leaf of crisp lettuce.
+
+
+EXCELLENT POTATO SALAD.
+
+From MRS. GENEVIEVE M. GUTHRIE, of Oklahoma, Lady Manager.
+
+For four or six people. Cut into dice six medium sized potatoes
+(boiled); three medium onions; salt and pepper them to taste; pour
+over and mix well the following dressing: Three well beaten eggs,
+three large tablespoonfuls of strong vinegar, a lump of butter size of
+a walnut, pinch of salt, pepper and mustard (unmixed); put on the
+stove and cook to a thin custard, stirring constantly.
+
+
+TOMATO SALAD.
+
+From MRS. MIRA B. F. LADD, of New Hampshire, Lady Manager.
+
+Six tomatoes, one-half cup of mayonnaise dressing, the crisp part of
+one head of lettuce. Peel the tomatoes and put them on the ice until
+they are very cold; make the mayonnaise and stand it on the ice until
+wanted; wash and dry the lettuce. When ready to serve, cut the
+tomatoes in halves, make twelve little nests with two or three salad
+leaves each, arrange on the dish, place half a tomato in each nest,
+put a tablespoonful of mayonnaise on each tomato and serve
+immediately.
+
+
+TOMATO SALAD. (FOR USE WHEN FRESH TOMATOES ARE NOT IN THE MARKET.)
+
+From MISS MARY CREASE SEARS, of Massachusetts, Alternate Lady Manager.
+
+Rub through a coarse sieve one can of tomatoes; cover with cold water
+a half box of Cox gelatine and let it stand a half hour or more; then
+pour in enough hot water to thoroughly dissolve it; then mix with one
+full pint of the strained tomatoes; add a little salt; pour into small
+round moulds and put in a cool place to harden. Serve on lettuce
+leaves with mayonnaise dressing.
+
+
+CABBAGE SALAD.
+
+From MRS. THERESA J. COCHRAN, of Vermont, Alternate Lady Manager.
+
+Mix together one-half cup of sugar, one teaspoonful of mustard, one
+teaspoonful of salt, one-half teaspoonful black pepper; then add three
+well beaten eggs, one-half cup of vinegar, six tablespoonfuls of
+cream, three of butter. Cook the same as boiled custard in a kettle of
+water; when cold add the cabbage chopped fine.
+
+FISH SALAD.
+
+From MRS. MARY C. BELL, of Florida, Lady Manager.
+
+Pour boiling water over a large mackerel and let stand for ten
+minutes; take out and dry thoroughly by draining on a sieve or clean
+towel. Remove the head, tail and fins, and skin and bones. Shred the
+fish finely and mix with one large onion, well chopped. Add mustard,
+vinegar, and pepper to taste. Serve as salad, with young lettuce
+leaves, and garnish with hard-boiled eggs, sliced. This is a
+delightful relish with thin-sliced bread and butter, and is called
+"Salmagundi."
+
+
+SALAD DRESSING.
+
+From MISS LORAINE PEARCE BUCKLIN, of Rhode Island, Alternate Lady
+Manager.
+
+Three eggs, beat yolks and whites separately. To the beaten yolks add
+one tablespoonful of mustard, two tablespoonfuls of sugar, one
+teaspoonful of salt. To the beaten whites of the eggs add one cup of
+cream; beat this thoroughly together, pour the yolks, mustard, sugar
+and salt into this and put the dish containing it over the teakettle
+when the water boils. When the mixture begins to harden around the
+edge, pour in a cup of vinegar; stir it all the time it is over the
+kettle. After you add the vinegar take it from the heat and set in a
+dish of cold water to cool.
+
+
+
+
+DOUGHNUTS & FRITTERS
+
+
+FAMOUS DOUGHNUTS
+
+From MISS FRANCES E. WILLARD, of Illinois, Lady Manager.
+
+_To tell you the truth, I never knew anything about cooking or had a
+particle of taste for it, but I will send you the recipe for her
+famous 'doughnuts,' written out by my beloved mother, and I think
+about the last communication she ever prepared for the press; it was
+in March of last year. There is nothing specially valuable about the
+recipe except that it is good and decidedly old-fashioned. I used to
+think there was nothing so toothsome as mother's 'fried cakes,' for so
+we called them on the old Wisconsin farm.
+
+Believe me, yours, with all good wishes,  Frances E. Willard_
+
+
+Take a little over one pint of rich, sweet milk, into which put two-
+thirds of a teacup of sugar and a little salt. Sift as much flour as
+you think will be required, into which mix four heaping teaspoonfuls
+of best baking powder. Stir into the milk and sugar six tablespoonfuls
+of very hot fresh lard, pour the mixture into the flour and make a
+sponge. When cooled sufficiently to prevent cooking the egg add one
+egg slightly beaten. Mix to a proper consistency, roll and cut into
+rings. It is hard to give a recipe where so much depends upon the
+judgment and care of the cook. Much depends upon having the lard in
+which the doughnuts are fried very hot before they are put in,
+otherwise they "soak up the fat" and are heavy.
+
+
+RAISED DOUGHNUTS.
+
+From MRS. ELLEN M. CHANDLER, of Vermont, Lady Manager.
+
+One pint warmed milk, one cup sugar, one-half cup yeast, one-half
+teaspoon salt; mix about 10 A.M., let rise four hours then add: One
+cup sugar, two eggs, one-fourth cup lard, one-fourth cup butter. Knead
+and let rise in warm place until night, then roll thin and cut out;
+let rise over night in warm place and fry in the morning.
+
+
+DOUGHNUTS.
+
+From MRS. LAURA E. HOWEY, of Montana, Secretary State Board and Lady
+Manager.
+
+Beat well together one egg, one cup sweet milk, one cup sugar (small
+cup), large teaspoonful of baking powder, sprinkle in two cups flour,
+piece butter size of an egg, pinch of salt. Knead soft, cook in
+skillet well filled with lard just to the boiling point; place in
+dripping pan, so that they may not get soggy with the grease while
+cooling off.
+
+
+DOUGHNUTS.  From MISS ANNIE M. MAHAN, of West Virginia, Alternate Lady
+Manager.
+
+One-half cup of butter, one cup of sour milk, one and one-half cup of
+sugar, four eggs, one teaspoon soda (in milk), nutmeg, flour to make
+it stiff enough to roll.
+
+
+CALLAS. A CREOLE CAKE EATEN HOT WITH COFFEE.
+
+From MRS. BELLE H. PERKINS, of Louisiana, President of State Board,
+Lady Manager.
+
+One teacup of rice well boiled and mashed, one small coffee cup of
+sugar, two tablespoons yeast, three eggs and flour sufficient to make
+a thick batter; beat the whole well together and fry in hot lard. Be
+careful not to have the batter too thin, or it will not fry well.
+
+
+APPLE FRITTERS.
+
+From MRS. M. P. HART, of Ohio, President of State Board and Lady
+Manager.
+
+Make a batter with one cup sweet milk, one teaspoonful sugar, two
+eggs, whites and yolks beaten separately, two cups flour, one
+teaspoonful baking powder mixed with flour. Chop some good tart
+apples, mix them in the batter and fry in hot lard. Serve them with
+maple syrup.
+
+
+CORN FRITTERS.
+
+From MRS. E. V. McConnell, of North Dakota, Lady Manager
+
+Two eggs, one tablespoon of cream or sweet milk, one cup oyster
+crackers rolled fine, one can or six ears of sweet corn scraped from
+the cob, pepper and salt to taste. Put tablespoon butter in frying
+pan, have it hot and drop in batter by spoonfuls. Fry brown and serve
+hot for breakfast.
+
+
+CLAM FRITTERS.
+
+From MRS. SALLIE S. COTTEN, of North Carolina, President State Board
+and Alternate Lady Manager.
+
+Open as oysters and chop fine. Make a stiff batter of eggs and flour,
+with a little black pepper. Stir into this batter the chopped clams
+and a little of the clam liquor, if necessary to make the batter the
+proper consistency. Fry in hot butter or lard.
+
+
+WHITE CORN MEAL CAKES FOR BREAKFAST. (A RHODE ISLAND DISH.)
+
+From MRS. SARAH S.C. ANGELL, of Michigan, Lady Manager.
+
+One pint white corn meal, Into which you stir two saltspoonfuls salt.
+Gradually moisten this with boiling water until the mixture is
+somewhat thicker than hasty pudding. Stir constantly and after the
+right consistency is attained, beat thoroughly for two minutes. Drop
+from spoon into boiling lard and fry for five or six minutes. Serve
+immediately. It is of absolute importance that the water should be
+_boiling_ and _kept_ so, and therefore it is wise to bring
+the mixing dish very near the stove when the teakettle is heated. The
+same paste may be fried on a griddle like buckwheat cakes, but the
+first method makes the crispest, nuttiest flavor. This recipe makes
+bannocks enough for six people.
+
+
+CORN GRIDDLE CAKES OR OLD VIRGINIA SLAP JACKS.
+
+From MISS LILY IRENE JACKSON, of West Virginia, Lady Manager.
+
+One or two eggs, whites beaten to a froth; one quart of sweet milk;
+pinch of salt; meal enough to make a thin batter. Bake very thin on
+hot griddle and serve at once. Meal must not be too finely ground or
+bolted.
+
+
+FRIED MUSH.
+
+From MRS. GEORGE HOXWORTH, of Arizona, Alternate Lady Manager.
+
+Three pints boiling water; one cup wheat flour; enough corn meal to
+make stiff batter. Fry while hot in plenty of grease. Think it more
+convenient than the old way and much better. A tablespoonful of sugar
+added makes it brown better.
+
+
+SUPERIOR WAFFLES.
+
+From MRS. MARY B.P. BLACK, of West Virginia, Alternate Lady Manager.
+
+One quart of buttermilk; one pint of sweet new milk; four eggs, beaten
+separately; little salt; teaspoonful soda, dissolved in half teacup
+sour cream or buttermilk, and enough flour to make the dough of proper
+consistency. Sift your flour; begin with three pints, you may need
+less or more. Add buttermilk (sour cream will do instead), then sweet
+milk; then yolks of eggs, well beaten; then soda, having dissolved it
+in half teacupful of buttermilk or sour cream; add more flour now,
+should it be needed; lastly, whites of eggs, beaten to a stiff froth
+and stirred gently into the thin dough. Let the cook be careful to
+fill the iron scantily half full, to bake, as these beautiful waffles
+to be crisp and tender must have ample space to rise.
+
+
+MEXICAN ENCHILADAS
+
+From MRS. FRANC LUSE ALBRIGHT, of New Mexico, Lady Manager.
+
+1. To make the tortillas for the enchiladas, take one quart of blue
+corn meal mixed with water and salt, making a batter stiff enough to
+flatten out into round cakes, and bake on the bare hot lid.
+
+2. To make the chili sauce: One cup of tepid water; three
+tablespoonfuls of ground chili; let boil down to a batter.
+
+3. Filling for tortillas: Grated cheese and chopped onions, very fine.
+
+Dip into a pan of boiling hot lard one tortilla; then dip this
+tortilla into the chili batter; then sprinkle with the filling, first
+the cheese and then the onion. Then put on one spoonful of chili
+batter and lay like a layer cake as many cakes as desired, and then
+pour over the chili batter. Cut like cake and serve hot.
+
+
+
+
+PRESERVES
+
+
+TOMATO CONSERVE.
+
+From MRS. CAROLINE E. DENNIS, of New York State, Alternate Lady
+Manager-at-Large.
+
+Three pounds of sugar, to three pounds of tomatoes; add two lemons,
+peeled and sliced _very_ thin; sliver the peel into smallest bits
+and add, with two inches of preserved ginger root, also cut very fine.
+Put tomatoes in a kettle, mash with a spoon, mix in the sugar, lemons
+and ginger, and boil slowly for _three_ hours, or until the
+preserve is of the consistency of marmalade. This is a new and very
+choice sweetmeat; and, so far as we know, is not to be found in any
+other recipe-book.
+
+
+ORANGE MARMALADE.  From MRS. GOVERNOR OGLESBY, of Illinois, Lady
+Manager.
+
+One dozen imperial oranges (good pulp and thick yellow skin); their
+scant weight in sugar. Peel six and grate the yellow rind without the
+white skin. Slice the peel from the other six into thin shreds; boil
+in three waters till very tender. Chop the oranges, removing all tough
+fibres and seeds; put on, with the juice that drains from the oranges,
+the sugar, a little water and the drained orange peel shreds; boil
+fifteen minutes, thon add the pulp and grated rind and boil twenty
+minutes.
+
+
+COMPOTE OF APPLES.
+
+From MRS. HATTIE E. SLADDEN, of Oregon, Alternate Lady Manager.
+
+Make a syrup of one quart of water and one pint of white sugar. Pare
+and core (without breaking) six tart apples; stew in syrup until
+tender. Remove the apples to a deep glass dish; then add to the syrup
+a box of gelatine and cinnamon stick. When thoroughly dissolved, pour
+over the apples, first removing the cinnamon bark.
+
+
+STEAMED PEACHES.
+
+From MRS. W. NEWTON LINCH, of Went Virginia, Lady Manager.
+
+Place the fruit in a steamer and allow it to remain until skin can be
+removed, as that from a scalded tomato. Make a strong syrup of
+granulated sugar; place the peaches in the jar, pour the syrup over
+them very hot and seal at once. Steamed peaches make a delightful dish
+for lunch during their season. Do not make the syrup quite so strong
+and allow the peaches to get very cold before serving.
+
+
+QUINCE PRESERVES.
+
+From MRS. M.P. HART, of Ohio, President of State Board and Lady
+Manager.
+
+Pare and core the quinces. Put the parings and cores into a kettle
+with sufficient water to cover them, and let them boil for a short
+time. Then strain and pour the liquid over the quinces. Let the
+quinces cook until they are soft before adding the sugar. The quinces
+and syrup must be boiled until they become transparent and of a rich
+color. The rule is one pound of sugar to a pound of fruit; a less
+quantity of sugar will be sufficient if the fruit should be well
+cooked and carefully sealed.
+
+
+WATERMELON PRESERVES.
+
+From MRS. H.K. INGRAM, of Florida, Alternate Lady Manager.
+
+Take a thick rind of a ripe watermelon. Cut into small strips, or any
+desirable fancy shapes; cut off all the red inside part and scrape off
+all the hard outside shell. Boil the pieces in water with peach or
+grape leaves and soda, in the proportion of a dozen leaves and a
+teaspoonful of soda to two quarts of water. When tender, take them out
+of the water and put them in cold water that has had half a large
+spoonful of alum dissolved in it. They will then become brittle and
+green. Let them soak in the alum water for an hour; then rinse in
+clear, cold water, and boil in a syrup made of equal weight of white
+sugar. Boil with them lemons cut in thin slices, allowing one lemon to
+two pounds of rind. Boil fifteen or twenty minutes. When a little
+cool, add a little essence of ginger, or if not the essence, boil in
+the syrup with the rinds a little green or ground ginger tied in bits
+of thin cloth. After three or four days pour the syrup off and boil
+down to a rich syrup that will just cover the rinds, and pour it over
+them scalding hot.
+
+
+BLACKBERRY JAM.
+
+From MRS. MARY S. MCNEAL, of Oklahoma, Alternate Lady Manager.
+
+Put the fruit into a preserving kettle and boil fifteen or twenty
+minutes, stirring often and skimming off any scum that may rise; then
+add sugar in the proportion of three-fourths pound of sugar to one
+pound of fruit. Boil thirty minutes longer, stirring continually; when
+done, pour into small jars or jelly glasses.
+
+
+CANNED SPICED BLACKBERRIES.
+
+From MRS. H.J. PETO, of Arizona, Alternate Lady Manager
+
+Wash the berries carefully and drain in a colander. For each quart of
+fruit add two cups granulated sugar and one-half cup of pure cider
+vinegar. Put all in a porcelain lined sauce pan, set on the stove and
+scald thoroughly; then add one-half dozen cloves and one and one-half
+ounces stick cinnamon for each quart of berries. While the fruit is
+hot, pour into glass jars and cover at once; it will be ready for use
+in three or four days. A delicious relish.
+
+
+SPICED GREEN GRAPES.
+
+From MRS. GEORGE A. MUMFORD, of Rhode Island, Alternate Lady Manager.
+
+Five pounds green grapes (wild are best); three pounds sugar; one
+pound raisins; one-half pint vinegar; one tablespoonful ground cloves;
+one tablespoonful ground allspice; one tablespoonful ground cinnamon.
+Stone the grapes and raisins; simmer one hour.
+
+
+ORANGE JELLY.
+
+From MRS. THERESA J. COCHRAN, of Vermont, Alternate Lady Manager.
+
+Grate the yellow rinds of two oranges and two lemons and squeeze the
+juice into a porcelain lined preserving kettle, adding the juice of
+two more oranges and removing all the seeds; put in the grated rind a
+quarter of a pound of sugar, or more if the fruit is sour, and a gill
+of water, and boil these ingredients together until a rich syrup is
+formed; meantime dissolve two ounces of gelatine in a quart of warm
+water, stirring it over the fire until it is entirely dissolved; then
+add the syrup, strain the jelly, and cool it in molds wet in cold
+water.--_White House Cook Book._
+
+
+CURRANT JELLY.
+
+Prom MRS. M.P.H. BEESON, of Oklahoma, Lady Manager.
+
+One-half cup sugar to one cup currant juice. Boil for fifteen minutes.
+This will make a lovely jelly.
+
+
+CRAB APPLE JELLY.
+
+From MRS. GENEVIEVE M. GUTHRIE, of Oklahoma, Lady Manager.
+
+Wash and quarter large Siberian crabs, but do not core; cover to the
+depth of an inch or two with cold water and cook to a mush; pour into
+a coarse cotton bag or strainer, and, when cool enough, press or
+squeeze hard to extract all of the juice. Take a piece of fine Swiss
+muslin or crinoline, wring out of water, spread over colander placed
+over a crock, and with a cup dip the juice slowly in, allowing plenty
+of time to run through; repeat this process twice, rinsing the muslin
+frequently. Allow the strained juice of four lemons to a peck of
+apples and three-quarters of a pound of sugar to each pint of juice.
+Boil the juice from ten to twenty minutes; while boiling, sift in the
+sugar slowly, stirring constantly, and boil five minutes longer. This
+is generally sufficient, but it is always safer to "try it" and
+ascertain whether it will jelly. This will make a clear, sparkling
+jelly.--_From Practical Housekeeping Cook Book._
+
+The jelly is excellent.
+
+
+
+
+PICKLES AND CATSUP
+
+
+PICKLED ONIONS.
+
+From MRS. HARRIET A. LUCAS, of Pennsylvania, Lady Manager
+
+Peel carefully, by scalding, small onions; drain; place in salt and
+water, not too strong, for forty-eight hours; then drain again till
+dry. Put together one-half pint of milk and one-half pint water; place
+the small onions in it and allow them to scald, _not_ boil, or
+they will be softened. Remove, rinse in cold water and drain. Place in
+a jar and pour over them white wine vinegar, with a little mace and
+small red peppers; no dark spice. You will have a beautifully white,
+mild pickled onion if this is carried out.
+
+
+OIL PICKLES.  From MRS. IDA. M. BALL, of Delaware, Lady Manager.
+
+Two dozen large cucumbers, sliced without paring; sprinkle with salt;
+place in a colander to drain for two or three hours. One dozen onions
+prepared in the same way, separately. Put in a stone jar, in alternate
+layers, sprinkling between with ground black pepper and a mixture of
+mustard and oil, the mixture to be made in the proportion of a small
+box of mustard to one-half pint of salad oil. When the jar is full,
+pour in enough cold vinegar to cover.
+
+
+MIXED PICKLES.
+
+From MRS. SAM. S. FIFIELD, of Wisconsin, Lady Manager.
+
+Take small cucumbers, onions, beans, cauliflower, broken up, and pour
+over boiling hot brine made of one teacup of coarse salt to a gallon
+of water, for three mornings. The fourth morning drain well. (I put
+into a flour sack and hang out doors until dry.) To one gallon of good
+cider vinegar put a teaspoon of pulverized alum, four of white mustard
+seed, two of celery seed, five or six tiny red peppers, a handful of
+cloves and as much of stick cinnamon; pour over the pickles when real
+hot; add a good quantity of horseradish root to keep pickles from
+moulding.
+
+
+CUCUMBER PICKLES.
+
+From MRS. PARTHENIA P. RUE, of California, Lady Manager.
+
+For two gallons of pickles, place the cucumbers in salt and water for
+three days; then rinse in fresh water. One teacupful of whole white
+mustard; one handful of whole cloves; allspice and black pepper; a
+teacupful of broken cinnamon. Put all into a large thin bag and boil
+in one quart vinegar. Put two or three red pepper pods and a few
+sprigs of horseradish root among the cucumbers, in a keg or jar. Take
+sufficient vinegar to cover them and put into it one pound of brown
+sugar; let it scald and cool a little; then pour over the pickles;
+then the spices and vinegar, allowing the spices to remain on top. The
+spices and vinegar must be poured off and scalded for five mornings,
+and, when cool, poured over the pickles; the last day pour over a cup
+of molasses. Use good cider vinegar. If desired sweeter, sugar to
+vinegar when heating. Cucumbers used late in the season make better
+pickles than the earlier ones. Put cucumbers in salt water when
+freshly picked.
+
+
+GREEN CUCUMBER PICKLE.
+
+From MRS. CORA PAYNE JACKSON, of Kentucky, Lady Manager.
+
+One gallon of cider vinegar; one pound of brown sugar; one tablespoon
+of allspice; one tablespoon of cloves; one tablespoon of black pepper;
+one tablespoon of mace; two tablespoons of root ginger; two
+tablespoons of celery; two tablespoons of white mustard; one handful
+of horseradish. After it begins to boil add cold cucumbers, well
+soaked, and boil until tender enough to pierce with a fork.
+
+
+RIPE CUCUMBER PICKLE.
+
+From MISS MARY ELLIOTT MCCANDLESS, of Pennsylvania, Lady Manager.
+
+Slice twenty-five large cucumbers in pieces between one and two inches
+thick; lay in salt water two days; wash out the salt. Boil in alum
+water half an hour, alum size of a walnut (English); take out and boil
+in ginger water an hour; one ounce of ginger and water to cover. Make
+a syrup of five pounds of light brown sugar, three quarts of vinegar,
+one pint of water, two ounces of whole cloves, two ounces of stick
+cinnamon, half an ounce of whole allspice, half an ounce of mace (put
+spices in bags). Let all boil until a rich syrup, then put in the
+cucumbers and boil between one and two hours.
+
+
+GOOSEBERRY CATSUP.
+
+From MRS. AMEY M. STARKWEATHER, of Rhode Island, Superintendent State
+Work and Lady Manager.
+
+Nine pounds of gooseberries; add five pounds of sugar, one quart of
+vinegar, three tablespoonfuls of cinnamon, one and one-half each of
+allspice and cloves. The gooseberries should be nearly or quite ripe.
+Take off the blossoms, wash, and put them into a porcelain kettle,
+scald, then put through a colander, add the sugar and spices; boil
+fifteen minutes; then add the vinegar; bottle immediately before it
+cools. Almost any recipe for spiced gooseberries makes a good recipe
+when the gooseberries are put through a colander or coarse sieve, and
+the vinegar added, cooled in this way.
+
+If you wish a smaller recipe, use the following: To four quarts of
+fruit, take three pounds of sugar, one pint of vinegar, one
+tablespoonful each of ground cloves, allspice and cinnamon. Make as in
+the above recipe.
+
+
+CABBAGE PICKLE.
+
+From MRS. CARRINGTON MASON, of Tennessee, Alternate Lady Manager.
+
+Quarter small, hard heads of cabbage, removing the outer leaves; put
+in a brine for three days, then let it soak in fresh water six hours.
+Wipe perfectly dry, squeezing the water out. Scald the cabbage in weak
+vinegar and water, to which add turmeric in a thin muslin bag. Then
+put into a stone jar alternate layers of cabbage and seasoning as
+follows: Mace, ginger, cinnamon, white mustard seeds, onions, red
+pepper, and horse radish. Bring to a boil enough good cider vinegar to
+cover the whole, and pour into the jar hot.
+
+
+PICALILLY.
+
+From MRS. ELLA RAY MILLER, of Idaho, Alternate Lady Manager.
+
+One peck green tomatoes; twelve large onions; one ounce each of
+allspice, cloves, cinnamon, whole pepper and white mustard seed; two
+ounces flour of mustard, one and one-half pound sugar. Slice and salt
+tomatoes, drain over night. Put spices in bags, cover all with
+vinegar, and boil till tender. Seal in glass jars.
+
+
+SWEET PICKLED PEACHES.
+
+From MRS. NELLIE B. PLUMER, of Pennsylvania, Alternate Lady Manager.
+
+Ten pounds peaches--pared; five pounds sugar; one quart best cider
+vinegar; one tablespoonful allspice; one tablespoonful mace; one
+tablespoonful cinnamon; one teaspoonful cloves. Put the spices in thin
+muslin bags. Boil all together half hour; then put in the peaches, and
+boil twenty minutes. Take out the fruit with a skimmer, and spread
+upon dishes to cool. Boil the syrup until thick, pack the peaches in
+glass jars, and pour syrup over them scalding hot.
+
+
+CHOW-CHOW PICKLES.
+
+From MRS. H.K. INGRAM, of Florida, Alternate Lady Manager.
+
+One-half peck green tomatoes; one dozen peppers; two heads cabbage
+(medium size); one-half peck onions; one-fourth peck cucumbers. Chop
+fine (or, better still, run through a sausage grinder), and mix
+thoroughly with three handfuls of salt. Pour all into a thin bag to
+drain for twelve hours, or over night. At the end of this time put
+sufficient vinegar to cover into a large iron, tin or porcelain
+vessel, and add two ounces black pepper grains, two ounces allspice
+grains, two ounces celery seed, one-fourth pound mustard, one pound
+sugar. Scald the vinegar and pour contents of bag into it; add the
+spices, mix well, and let all come to a boil, and remove instantly.
+This will be found equal to the best imported bottled chow-chow.
+
+
+MUSTARD CHOW-CHOW.
+
+From MRS. ALICE B. CASTLEMAN, of Kentucky, Alternate Lady Manager.
+
+Two dozen cucumbers, cut in chunks about an inch thick; two heads of
+cabbage, chopped fine. Sprinkle with salt and let stand all night. One
+dozen large green peppers, chopped up; five dozen small seed onions.
+Soak the onions and peppers separately in salt water all night; next
+morning squeeze all the salt water from them. Then place in a kettle a
+layer of pickle and a layer of seasoning composed of two ounces of
+white mustard seed; two ounces celery seed; one ounce turmeric; one-
+half pound box of Coleman's mustard, mixed smooth with vinegar, adding
+two and one-half pounds brown sugar. After putting all in the kettle,
+cover with vinegar and boil thirty minutes, This recipe makes two
+gallons of pickles, and one and one half gallons of vinegar covers it.
+Use best cider vinegar.
+
+
+CHOW-CHOW.
+
+From MISS MARY ELLIOTT MCCANDLESS, of Pennsylvania, Lady Manager.
+
+One peck green tomatoes; two large heads of cabbage; two good sized
+onions; three small red peppers; one-fourth pound yellow mustard seed;
+one-fourth pound ground mustard; one and one-half ounces celery seed;
+one tablespoonful cayenne pepper, three quarts best vinegar; one quart
+granulated sugar. Slice tomatoes, salt them, then chop very fine, and
+drain all green water off; put the chopped tomatoes on in a preserving
+kettle, with some good vinegar, bring them to the scald, then pour in
+colander to drain and cool. Chop cabbage, onions and peppers fine, and
+_when the tomatoes are cold_, mix all together. Bring to boil
+vinegar, sugar, mustard seed, celery seed, red pepper and more salt.
+Mix ground mustard with chopped tomatoes, cabbage, etc. When the
+vinegar, sugar, etc., is cold, pour on the chopped mixture; stir
+thoroughly and put in wide-mouthed bottles.
+
+
+
+
+CHEESE
+
+
+CHEESE FONDA.
+
+From MISS HATTIE T. HUNDLEY, of Alabama, Lady Manager.
+
+One cup of bread crumbs, very dry and fine; two scant cups of milk;
+one-half pound of old cheese, grated; three eggs, whipped very light,
+and one tablespoonful of butter. Season with pepper and salt and a
+pinch of soda dissolved in hot water and stirred into the milk. Soak
+the crumbs in the milk, beat with these the eggs, butter, seasoning,
+and lastly the cheese; put into a buttered baking dish, put dry bread
+crumbs on top and bake in a rather quick oven until a delicate brown.
+Serve immediately.--_Mrs. Henderson's Cook Book_.
+
+
+CHEESE STICKS.
+
+From MRS. MARGARET M. RATCLIFFE, of Arkansas, Alternate Lady Manager.
+
+Six tablespoons of grated cheese; two tablespoons of melted butter;
+enough flour to make a soft dough. Roll thin, cut in strips and bake
+in floured pan in quick oven.
+
+
+
+
+PIES
+
+
+LEMON PIE.
+
+From MRS. L. M. N. STEVENS, of Maine, Lady Manager.
+
+One cup sugar; juice of one lemon; one egg and yolks of two eggs; one
+dessertspoonful rolled cracker, scalded in two-thirds cup milk. Bake
+in a deep plate. After baking frost with the whites of two eggs beaten
+stiff, adding two spoonfuls of sugar. Brown the frosting a little.
+
+
+IDEAL LEMON PIE.
+
+From MRS. IDA L. TURNER, of Texas, Lady Manager.
+
+Make the crust, line pie tin and bake. While it is baking prepare the
+following filling: Grate one lemon (do not roll it); after the yellow
+rind is all grated, squeeze in the juice and if any little cells go
+in, do not say them nay; then put in a cupful of sugar and the yolks
+of two eggs; stir well together; upon this pour a large cupful of cold
+water, into which has been stirred a dessertspoonful of corn starch;
+put all into a sauce pan and stir until it is cooked into a rich,
+clear, straw-colored jelly. Then fill the crust and from the whites of
+the eggs make a meringue to cover each. Put into the oven for one
+brief instant.
+
+
+LEMON PIE.
+
+From MRS. VIRGINIA C. MEREDITH, of Indiana, Lady Manager and Vice-
+Chairman of Executive Committee.
+
+Two cups of sugar; one cup of boiling water; four eggs; two lemons;
+one and one-half tablespoon flour. Stir the sugar and flour well
+together; add the juice and grated rind of the lemons; to this add the
+well beaten yolks; after stirring well, add the boiling water; put
+over a clear fire and stir constantly until it boils, then pour into
+the shells. Spread over the top a meringue made of the whites of the
+four eggs and one tablespoon of sugar; place in the oven and brown
+slightly. This is sufficient for two pies. The shells should he made
+of ordinary pie pastry and baked before being filled with the mixture.
+
+
+LEMON PIE.
+
+From MISS LUCIA B. PEREA, of New Mexico, Alternate Lady Manager.
+
+One and one-half cups of sugar; one cup of water; two tablespoonfuls
+flour or corn starch; one tablespoonful butter; yolks of three eggs;
+two lemons, grated; add juice, beat well all together, then boil until
+thick. Beat up one cup of pulverized sugar with the whites of three
+eggs. Pour over the pie when done, and brown.
+
+
+PUMPKIN PIE.
+
+From MRS. FRANCES C. HOLLEY, of North Dakota, Alternate Lady Manager.
+
+Pare pumpkin, cut into inch pieces; steam till well done, or stew
+until soft and dry; then sift through a wire sieve or colander. Add
+one well beaten egg for each pie, also one tablespoonful of cream, if
+you have it, for each, together with sufficient milk to give the
+required thickness when cooked. Sugar and salt to your taste, flavor
+with nutmeg, adding also a little ginger. Use deep custard plates;
+bake, rather slowly at first, until well thickened and nicely brown on
+top.
+
+
+APPLE CUSTARD PIE.
+
+From MRS. ANNIE L. Y. ORFF, of Missouri, Alternate Lady Manager.
+
+One cup milk; yolks of two eggs; four grated apples; small spoon of
+melted butter; one-half cup sugar; nutmeg to flavor; pinch of salt.
+Bake in one crust. Make a frosting with whites of eggs and two spoons
+of sugar. Brown delicately.
+
+
+CREAM PIE.
+
+From MRS. M. R. LEE, of Mississippi, Lady Manager.
+
+Put one-half pint milk and one-half cupful sugar in a frying pan and
+let it come to a boil; then dissolve one tablespoonful corn starch in
+a little milk reserved from the half pint. Add to it the beaten yolk
+of one egg, stir into the boiling milk, and when thickened and smooth,
+remove and add a little salt and lemon flavoring. Pour into a flaky
+crust that has been just baked, and frost with the white of one egg
+and one tablespoonful sugar; place in hot stove till a delicate brown.
+
+
+CREAM PIE
+
+From MRS. LOUISE CAMPBELL, of New Mexico, Alternate Lady Manager.
+
+Bake an undercrust. Boil one pint of sweet milk; when boiling, stir in
+one-quarter cup of corn starch, one-half a cup of sugar, and the yolks
+of two eggs, which must be well beaten together. Cook thoroughly,
+flavor with vanilla, and add a little salt. Pour this mixture into the
+baked crust. Beat the whites of the two eggs, and to them add half a
+cup of sugar, and use as meringue.
+
+
+APPLE PIE.
+
+From MRS. ALICE VINEYARD BROWN, of North Dakota, Alternate Lady
+Manager.
+
+Sift into a chopping bowl three small caps of flour; then with the
+knife chop in thoroughly one cup of lard, one-half cup of butter, that
+have been on ice for an hour; mix with four to six tablespoons of ice
+water, as may be needed to handle, roll thin and line a shell, into
+which slice thinly any tart apples that will cook rather quickly.
+Dredge with the grated rind of a lemon--a somewhat dry lemon is
+preferable--which has been mixed thoroughly with one tablespoon of
+sugar and one small teaspoon of corn starch. Now break an egg into a
+howl, beat well and add four tablespoons of sugar and one cup of rich
+milk; pour this over the apples; with the jag iron cut the remainder
+of the paste into narrow strips and lay across to form squares. Bake
+in a moderate oven until the custard "sets." Place on ice in summer;
+eat slightly warm in winter.
+
+
+PIE CRUST.
+
+From MRS. ANNIE L, Y. ORFF, of Missouri, Alternate Lady Manager.
+
+One cup lard; one-half cup cold water; a pinch of salt, and flour
+enough to roll. This will make exactly two pies.
+
+
+MINCE MEAT.
+
+From MRS. MARCIA LOUISE GOULD, of Illinois, President State Board and
+Lady Manager.
+
+Two pounds of lean fresh beef boiled; when cold chop fine; one pound
+of beef suet cleared of strings and minced to a powder; five pounds of
+apples, pared and chopped; two pounds of raisins, seeded and chopped;
+one pound of Sultana raisins, washed and picked over; two pounds of
+currants, washed and _carefully_ picked over; three-quarters of a
+pound of citron, chopped fine; two tablespoonfuls of cinnamon, one of
+nutmeg (powdered), two of mace, one of cloves, one of allspice, one of
+fine salt; two and a quarter pounds of brown sugar; one quart brown
+sherry, and one pint best brandy or three pints of grape juice.
+
+
+MINCE MEAT.
+
+From MRS. LAURA F. COLEMAN, of Colorado, Lady Manager.
+
+Two pounds of beef; half pound suet; half pound butter; five pounds
+apples; two pounds raisins; two pounds seedless raisins; half pound
+citron; three tablespoonfuls cinnamon, two of mace, two of allspice;
+one nutmeg; three pounds brown sugar; half gallon sweet cider. Boil
+beef until tender, then chop fine; also chop suet, apples and citron.
+Then mix all the ingredients thoroughly and boil until the apples are
+cooked. After removing from the stove add one-half teacupful of brandy
+if desired.
+
+
+
+
+PUDDING
+
+
+GRAHAM CHRISTMAS PUDDING.
+
+From MRS. ROLLIN A. EDGERTON, of Arkansas, Secretary of State Board
+and Lady Manager.
+
+_ The Christmas pudding which I add was served up this Christmas on
+my table and pronounced delicious. Dyspeptics need not fear this "Plum
+Pudding" and it is rich enough to please the most fastidious.
+
+Wishing your philanthropic efforts every success, I am, Very truly
+yours,_
+
+Beat two eggs; take one-half cup of sweet milk; one-half cup of
+molasses, in which dissolve one-half teaspoon of soda; a lump of
+butter the size of an egg; one cup of Graham flour (don't sift) two
+cups of flour, in which a cup of stoned raisins are well rubbed; one
+small teaspoon of salt; spice with cinnamon, cloves and nutmeg, one
+teaspoonful all together. Then steam two hours and serve with a hard
+sauce of butter and fine sugar creamed together, with one well beaten
+egg and grated nutmeg as a finish. Wholesome, delicious, and extremely
+simple to prepare.
+
+
+GRAHAM PUDDING.
+
+From MRS. GEORGE A. MUMFORD, of Rhode Island, Alternate Lady Manager.
+
+One and one-half cups of Graham flour; one cup of milk; one-half cup
+of molasses; one cup of raisins, seeded and chopped; one teaspoonful
+soda; one-half teaspoonful salt. Sift the Graham flour to make it
+light, but return the bran. Dissolve the soda in one tablespoonful of
+the milk and add the remainder of the milk, molasses and salt. Then
+pour all the mixture on the Graham flour, beating it thoroughly with a
+spoon; then stir in the fruit (and spice if you wish). Pour the
+pudding into a well greased mould and steam four hours. Serve with a
+wine or any rich sauce.
+
+
+LADY ROSS FIG PUDDING.
+
+From MRS. WM. P. LYNDE, of Wisconsin, Lady Manager.
+
+Three-quarters pound grated bread; one-half pound best figs, minced
+fine; six ounces minced beef suet; six ounces sugar; one teacup sweet
+milk; a little nutmeg; one egg. Mix the bread and suet together; then
+add figs, sugar and nutmeg; then the egg, well beaten; lastly the
+milk. Boil in a mould four hours.
+
+_Wine Sauce_--Two cups sugar; one-half cup butter. Stir to a
+cream; then add one glass of wine and some flavoring and a little
+nutmeg; then pour in a small cup boiling water and set on the stove in
+a pan or kettle of water and keep hot until served.
+
+
+ALEXANDRE PUDDING.
+
+From MRS. M. D. THATCHER, of Colorado, Lady Manager.
+
+Set a jelly mould on ice; put a layer of maraschino jelly (or any wine
+jelly) in the bottom of the mould; when set, add a layer of pink jelly
+(made by adding a drop of prepared cochineal); when set, put a lining
+in the centre of the mould; if you have not the centre-form, use a
+small tin baking-powder box, placing it in the centre of the mould;
+then add alternate layers of the jellies until the mould is filled,
+and when well set and firm, gently withdraw the lining (or can),
+filling the hollow thus formed with a custard cream. When all is quite
+firm, turn out on a dish and serve with whipped cream around the
+pudding.
+
+
+PLUM PUDDING.
+
+From MRS. FLORENCE H. KIDDER, of North Carolina, Lady Manager.
+
+One and one-half pounds of stoned raisins, torn in half; one pound of
+currants; one and one-half pounds of citron, cut fine; one and one-
+quarter pounds of butter; one pound of sugar; eight eggs, well beaten;
+one pound of stale bread crumbs; one and one-half pints of sweet milk,
+boiled and poured on bread crumbs; two grated nutmegs; two tablespoons
+of cinnamon; one tablespoon of mace, one of cloves and two of
+allspice; eight tablespoons of sifted flour, rubbed in with fruit;
+one-half pint of French brandy and one-half pint of Madeira or sherry.
+Have a bag two thicknesses of white unbleached cloth; grease and flour
+the inside well; pour in mixture, tie tightly to exclude water, and
+leave room for pudding to swell. Put in a pot of boiling water, which
+must be kept boiling for five hours. Put plate in bottom of pot to
+prevent sticking. The bag must be turned repeatedly and kept under
+water.
+
+_Sauce for Plum Pudding_--Butter and powdered sugar, thoroughly
+stirred, and seasoned with wine and nutmeg. When pudding is ready to
+serve, pour alcohol over it and set on fire.
+
+This recipe makes a large pudding, but it can be packed away with
+brandy poured over it, and can be used by steaming over as long as it
+lasts.
+
+
+ENGLISH PLUM PUDDING.
+
+From MRS. PHOEBE M. HARTPENCE, of Ohio, Chairman Committee on Woman's
+Work, Lady Manager.
+
+One cup molasses; one cup sour milk; one cup suet, chopped fine; one
+cup raisins; one-half cup currants; two and one-half cups flour; one
+teaspoonful soda. Mix well, salt and spice to taste, and steam two
+hours.
+
+_Dressing_--Mix one heaping tablespoonful flour and two of sugar;
+add to these grated nutmeg. Stir and add one-half pint of boiling
+water; add to this a small tablespoonful of butter, a little lemon and
+vanilla, one teaspoonful vinegar. Let it come to a boil, and if too
+thick, add more water.
+
+
+ENGLISH PLUM PUDDING.
+
+From Mrs. S. W. McLaughlin, of North Dakota, Lady Manager.
+
+A pound of suet, chopped fine; a pint of sugar; one pound of grated
+stale bread; one pound of raisins, two of currants; a glass of
+unfermented wine or jelly; two teaspoonfuls of ginger, one of soda;
+two nutmegs; half a pint of milk; a little salt. Beat well and steam
+five hours. Serve with rich sauce.
+
+
+VEGETABLE PLUM PUDDING.
+
+From MISS MARY E. BUSSELLE, of New Jersey, Lady Manager.
+
+One-half pound flour; one-half pound chopped suet; one-half pound
+currants; one-half pound prunes; one-quarter pound grated raw carrots;
+three-quarters pound grated raw potatoes; one-half pound brown sugar;
+one large teaspoonful of baking powder; pinch of salt. Flavor with a
+teaspoonful each of nutmeg, cinnamon and cloves. The moisture from the
+raw vegetables makes sufficient wetting.
+
+
+PLUM PUDDING
+
+From MRS. HELEN C. BRAYTON, of South Carolina, Vice-President of State
+Board and Lady Manager.
+
+One pound seedless raisins; one pound dried currants; one pound stale
+bread crumbs; one-half pound finely chopped beef suet; one-fourth
+pound shredded citron; eight eggs; one quart milk; one-half cup sugar;
+mace or nutmeg; one gill of brandy; one teaspoon salt; eggs well
+beaten and put in last; raisins floured before stirring in. Boil
+gently five hours without stopping. Water must be boiling when pudding
+is put in and kept boiling till done. Eat with liquid wine sauce. Pour
+alcohol around pudding and set it on fire. A sprig of holly in centre
+for Christmas.
+
+
+CHRISTMAS PLUM PUDDING.
+
+From MRS. ALICE J. WHALEN, of Utah, Lady Manager.
+
+One pint and a half of grated bread crumbs (soft, not dried), one pint
+of chopped suet, one pint of currants, one pint and a half of stoned
+raisins, half a cup of citron shaved thin, one scant cup of sugar,
+half a teaspoonful of salt, half a teaspoonful of grated nutmeg, one
+teaspoonful of mace, five eggs, yolks and whites beaten separately,
+two even teaspoonfuls of flour made into a thin batter with milk, and
+half a glass of brandy; mix in the order given and steam four hours.
+
+_Sauce for Pudding_--Cream one-fourth pound butter, add one-
+fourth pound of brown sugar and stir over hot water until liquid, then
+add the yolks of two eggs, well beaten; stir until it thickens. Just
+before serving add a cup of brandy and hot water equal parts.
+
+
+CHERRY PUDDING.
+
+From MRS. LOUISE L. BARTON, of Idaho, Alternate Lady Manager.
+
+One pint of flour, one heaping teaspoonful of baking powder, lump of
+butter the size of a hickory nut, one pinch of salt, wet up with milk
+to a thick batter as stiff as for gems; add one pint of cherries with
+the juice strained off; stir the cherries into the batter; steam in
+stem cake dish; butter cake dish, and steam three-quarters of an hour.
+When done turn out on plate.
+
+_Sauce for same_--One cup of cherry juice, one cup of sugar, one
+cup of water, small lump of butter, one tablespoonful of thickening;
+when it boils up add two tablespoons of cherry wine and nutmeg to
+taste. This pudding is enough for twelve persons.
+
+
+BREAD AND BUTTER PUDDING.
+
+From MRS. NANCY HUSTON BANKS, of Kentucky, Alternate Lady
+Manager-at-Large.
+
+Butter thin slices of bread and place them in dish; then a layer of
+fruit, such as berries (or preserves will do); then another layer of
+bread and butter, and so on until the dish is full. Then pour beaten
+eggs in a quart of milk, say three eggs to the quart, over the
+ingredients and bake half an hour.
+
+
+DELICATE INDIAN PUDDING.
+
+From MRS. S. W. MCLAUGHLIN, of North Dakota, Lady Manager.
+
+One quart of milk, two heaping tablespoonfuls of Indian meal, four of
+sugar, one of butter, three eggs, one teaspoonful of salt; boil the
+milk in the double boiler; sprinkle the meal into it, stirring all the
+while; cook twelve minutes, stirring often. Beat together the eggs,
+salt, sugar and half a teaspoonful of ginger; stir the butter into the
+meal and milk; pour this gradually on the egg mixture. Bake slowly one
+hour.
+
+
+BAKED INDIAN PUDDING.
+
+Prom MRS. MARIAM D. COOPER, of Montana, Alternate Lady Manager.
+
+Three large tablespoons corn meal. Scald one quart sweet milk; stir
+meal in while hot; small lump butter, one cup molasses, salt; add one
+pint cold milk after putting in pan; bake five hours; eat with a
+little butter.
+
+
+PRUNE ROLL
+
+From MRS. CLARK WARING, of South Carolina, Alternate Lady Manager.
+
+Soak two pounds of prunes in cold water over night; drain through a
+colander and seed them. Make your puff paste; roll it out; place your
+prunes on the paste, sprinkling with a little sugar on top; then roll
+smoothly. Bake in a steady heat and serve hot with hard butter sauce,
+or very rich wine sauce.
+
+
+PRUNE PUDDING.
+
+From MRS. HATTIE E. SLADDEN, of Oregon, Alternate Lady Manager.
+
+Thoroughly wash one pound of prunes; soak over night, stewing in same
+water until very soft; sweeten to the taste while cooking. Next mash
+the fruit, removing the stones, and add half a box of gelatine
+(previously dissolved in a little water) and whites of four eggs well
+beaten. Serve cold with cream.
+
+
+PRUNE PUDDING.
+
+From MRS. MARY S. MCNEAL, of Oklahoma, Alternate Lady Manager.  To a
+large cup of stewed prunes (chopped fine) add a large tablespoon of
+sugar and a pinch of cream of tartar; then the well beaten whites of
+seven eggs. Bake about twenty minutes in a shallow pan or dish with a
+greased paper in bottom so pudding can be turned out without breaking.
+Serve cold with whipped cream.
+
+
+PRUNE PUDDING.
+
+From MRS. JOHN R. WILSON, of South Dakota, Lady Manager.
+
+One cup of prunes, one cup of raisins, one cup suet, one cup molasses,
+one cup bread crumbs, one-half cup milk, one and one-half cup flour,
+one teaspoon soda, one teaspoon each of cloves and cinnamon, one-half
+nutmeg. Steam three hours.
+
+
+BREAD PUDDING.
+
+From MRS. KATE CANTHON MCDANIEL, of Texas, Alternate Lady Manager.
+
+Place in a buttered tin alternate layers of buttered bread and raisins
+or chopped apples. Take the yolks of four eggs and two cups of sugar,
+beat until light; add a pint of sweet milk; flavor to suit taste; pour
+over the bread and bake in a moderate oven. When done, beat the whites
+to a stiff froth, add a little sugar, flavor, heap on the pudding and
+return to the oven until a light brown.
+
+
+CHOCOLATE PUDDING.
+
+From MISS MARY B. HANCOCK, of Iowa, Treasurer State Board and
+Alternate Lady Manager.
+
+One quart milk, heated in double kettle; six tablespoons of grated
+chocolate; four yolks of eggs, beaten well and mixed with eight
+tablespoons of sugar; two tablespoons, or a little more, of
+cornstarch, dissolved in a little cold milk. Let these ingredients
+just come to a boil and flavor with vanilla, place in pudding dish and
+cover on top with the stiff froth of four whites of eggs, sweetened
+with three large teaspoons of sugar, into which stick twenty-four
+separated blanched almonds. To be eaten with sweetened cream flavored
+with a little vanilla.
+
+
+DANISH PUDDING.
+
+From MARY B. HANCOCK,
+
+Ten eggs; one quart of cream; eight tablespoonfuls of sugar; one
+dessertspoon of vanilla. Beat the eggs and sugar together, heat the
+cream and pour over it.
+
+_Caramel_--Two and one-half cups of brown sugar, cooked until
+very brown; then add one cup of cold water and pour into the pudding
+and bake.
+
+
+DELICIOUS PUDDING.
+
+From MRS. ELIZABETH C. LANGWORTHY, of Nebraska, Lady Manager.
+
+To two cups of boiling milk add four tablespoons of floor and two of
+butter, beaten together. When thickened, add four tablespoons sugar
+and yolks of eight eggs. When quite cold add whites of eggs, well
+beaten, and bake in moderate oven twenty minutes. Serve hot with sauce
+made of one-half cup of butter, beaten to a cream, one cup of sugar,
+added gradually; white of egg, beaten stiff. Add lemon or vanilla to
+taste.
+
+
+SUET PUDDING.
+
+From MRS. HELEN M. BARKER, of South Dakota, Lady Manager.
+
+One cup chopped suet; one cup molasses (New Orleans); one cup chopped
+raisins; one cup sweet milk; three cups sifted flour; one teaspoon
+soda dissolved in milk; spices to taste. Steam three hours.
+
+Serve with sauce made as follows: One cup of sugar; one-half cup of
+butter; one egg--cream well. Cook by pouring boiling water and
+stirring constantly.
+
+
+SUET PUDDING.
+
+From MRS. LEANDER STONE, of Chicago, Lady Manager.
+
+_The following recipe for Suet Pudding has been unfailing in my
+family for forty years past. Sincerely yours,
+
+One cup molasses; one cup suet, chopped fine; one cup sweet milk; one
+cup fruit; one teaspoon salt; a piece of soda size of a pea; flour to
+make it as stiff as pound cake. Steam three hours.
+
+
+QUEEN PUDDING.
+
+Prom MRS. L. C. GILLESPIE, of Tennessee, Lady Manager.
+
+One quart of sweet milk; one pint of grated bread crumbs; one teacup
+of white sugar; four eggs, and butter the size of hen's egg. Beat
+yolks of eggs with the sugar until very light; cream butter and add to
+eggs and sugar; then stir in bread crumbs and after these ingredients
+are well mixed, pour in the milk, stirring all thoroughly. Bake in
+porcelain pan or granite iron, under a good fire with a well heated
+oven. Twenty minutes is sufficient time to bake it. You do not want it
+baked until it is stiff and hard, but it must quake as you lift it
+from the oven. You now cover the top of the pudding, first with a half
+glass of jelly cut in very thin slices, and over this you put the
+whites of the four eggs, beaten to a stiff froth, to which you add and
+beat in two tablespoonfuls of sugar. Put the pudding again into the
+stove, this time in the top, where the whites of the eggs may brown
+quickly. Serve cold, with cream whipped and flavored with vanilla.
+This, properly baked, is a delicate, delicious pudding.
+
+
+STEAM PUDDING.
+
+From MRS. JOHN S. BRIGGS, of Nebraska, Lady Manager.
+
+One quart flour, one coffeecup chopped raisins or currants, one teacup
+chopped suet, one teacup half filled with molasses, finish with brown
+sugar, one teaspoon soda, two teacupfuls sweet milk, a little salt,
+mix and steam three hours.
+
+_Steam Pudding Sauce_--Three-quarters of a cup of butter, one and
+a half cups of sugar, one egg, juice and grated rind of a lemon all
+well beaten together. Just before serving, pour on the beaten mixture
+one pint of boiling water.
+
+
+STEAM PUDDING.
+
+From MRS. CLARA L, MCADOW, of Montana, Lady Manager.
+
+Four cups flour, four spoons baking powder, one-half can cherries,
+little salt, stir a stiff batter; steam one and a half hours.
+
+
+BAKED HUCKLEBERRY PUDDING.
+
+From MRS. NELLIE B. PLUMER, of Pennsylvania, Alternate Lady Manager.
+
+Two cups light brown sugar, one cup butter and lard mixed, one cup
+sour milk, four eggs, one teaspoonful of soda, one quart
+huckleberries. Make the dough as thick as jelly cake; bake three-
+quarters of an hour in a moderate oven. Use wine or butter sauce as
+preferred.
+
+
+MINNIE'S LEMON PUDDING.
+
+From MRS. H. J. PETO, of Arizona, Alternate Lady Manager.
+
+Two lemons, two tablespoonfuls of cornstarch, one and one-half cup
+granulated sugar, three eggs. Grate rind of one lemon; squeeze juice
+and pulp of two lemons; beat yolks of the eggs with a portion of the
+sugar, then add balance of sugar and the grated rind and lemon juice;
+mix the cornstarch with a little water; add boiling water, stirring
+constantly until thick and clear; add the ingredients previously mixed
+and stir until thoroughly incorporated with the starch; pour into a
+pudding dish, cool a little, then set into the oven for a few minutes
+to brown; beat the whites of the eggs stiff; add a little powdered
+sugar and put over top of pudding; brown slightly. May be served warm,
+but is delicious if set on ice until thoroughly cold.
+
+
+CUP PUDDING
+
+From MRS. MARIE J. GASTON, of South Dakota, Alternate Lady Manager.
+
+One-half cup of sugar, one cup flour, one-half cup cold water, one
+egg, one tablespoonful of butter, two level teaspoonfuls baking
+powder, a pinch of salt. Grease cups and put in the bottom of the cups
+a little fruit, such as dried currants, cherries, etc., or a little
+preserves; pour in the batter, filling the cups a little more than
+half full; set them in a steamer and steam forty minutes. This will
+make five cups. Served with the following sauce:
+
+_Pudding Sauce_--Six tablespoonfuls pulverized sugar, two
+tablespoons of butter, one egg; beat altogether with an egg beater;
+flavor with vanilla. When ready to serve, add one cup of boiling
+water.
+
+
+ITALIAN ROLL
+
+From MRS. F. H. DANIELL, of New Hampshire, Alternate Lady Manager.
+
+Mix together one-half pound fine flour and from four to five ounces of
+sifted sugar; put in a sauce pan and bring to the boiling point, one-
+half pint of new milk and one-quarter pound fresh butter; stir in
+gradually the flour and sugar; beat well four fresh eggs, add them
+with the grated rind of a lemon, stirring until the mixture is thick
+like dough. Put it on a pasteboard and when cold roll to the desired
+thickness, about one-quarter of an inch thick; lay any kind of jam
+over the paste, roll it into a bolster-like form and bake. Serve cold,
+whole, or in slices nearly an inch thick. Time twenty to twenty-five
+minutes to bake.
+
+
+CHAPERONE PUDDING.
+
+From MRS. ANNIE L. Y. ORFF, of Missouri, Alternate Lady Manager.
+
+One pint nice, fine bread crumbs to one quart of milk; one cup sugar;
+yolks of four eggs beaten light; grated rind of one lemon; butter size
+of an egg; bake until done, but not watery. Whip the whites of four
+eggs beaten stiff; beat in a teacup of sugar; then add the juice of
+one lemon; pour over pudding; eat cold.
+
+
+APPLE PUDDING.
+
+From MRS. IDA L. TURNER, of Texas, Lady Manager.
+
+Pare and core ten good sized apples. Stew them to a pulp, with sugar
+enough to sweeten; thickly butter the sides and bottom of an earthen
+baking dish and press all around them crumbs from the inside of a loaf
+of bread, having them nearly an inch thick. Mix with the apples a
+tablespoonful of butter and one egg, beaten; put the apples into the
+dish without disturbing the crumbs; over the surface put a layer of
+crumbs, dotted with bits of butter, and bake the pudding until brown;
+turn a platter over the pudding dish, quickly turn both upside down so
+the pudding will slip out on platter. Dust with powdered sugar and
+serve hot.
+
+
+BAKED APPLE DUMPLING.
+
+From MRS. SCHUYLER. COLFAX, of Indiana, Alternate Lady Manager-at-
+Large.
+
+Pare and core tart apples; fill the centers with sugar, butter and a
+small pinch of cinnamon or a little grated nutmeg. Make a rich, light
+pie crust, roll, cut in squares, fold a square around each apple, put
+them into a buttered pan. Now cream together half a cup of butter and
+a cup of sugar, and put over the whole, when they are ready for the
+oven, pour a little cold water into the pan, and bake slowly an hour
+and a half or two hours.
+
+
+FOAM SAUCE.
+
+From MRS. CARRINGTON MASON, of Tennessee, Alternate Lady Manager.
+
+Three teacupfuls of pulverized sugar; one of butter; three
+tablespoonfuls of flour; one teacupful of boiling water. Beat butter,
+sugar and flour together thoroughly; stir into the boiling water; let
+it boil up and flavor with vanilla, and serve immediately.
+
+
+
+
+CAKE
+
+
+SPONGE CAKE.
+
+From MRS. ISABELLA BEECHER HOOKER, of Connecticut, Lady Manager.
+
+_The recipe I send for Sponge Cake was one constantly in use twenty-
+five years ago, when this picture was taken, and so might well be used
+in connection with that recipe, which is the only one in which I fell
+a personal interest._
+
+_It gives me pleasure to oblige you, and I am cordially yours for
+womankind, also for mankind._
+
+Ten eggs; one-half pound flour; one pound pulverized sugar; one lemon;
+small teaspoon salt. Beat yolks separately and very thoroughly; add
+sugar, salt, lemon juice and grated peel, and beat again. Beat whites
+to stiffness and add to the yolks, beating well together. Then cut the
+flour in slowly with large knife and _avoid beating_ after this.
+Bake in two deep, long, narrow tins, in rather slow oven, but hot on
+the bottom. The secret of success is in cutting in the flour and the
+baking. But few people will believe this and cannot reach my standard.
+I have made this cake for forty years with uniform success.
+
+
+SPONGE CAKE.
+
+From MRS. MARTHA A. GRIGGS, of Washington, Alternate Lady Manager.
+
+Six eggs; two cups of sugar. Beat twenty minutes, stir in lightly two
+cups of flour and a little salt. Flavor to taste.
+
+
+SPONGE CAKE.
+
+From MRS. MARIE J. GASTON, of South Dakota, Alternate Lady Manager.
+
+Four eggs; two cups of sifted floor; two cups of granulated sugar; one
+cup of boiling water; two level teaspoonfuls of baking powder. Beat
+the eggs very light, yolks and whites together; add the sugar, then
+one cup of flour, little by little; put baking powder in the other cup
+of flour and add in the same way; then pour in the cup of boiling
+water, a little at a time, stirring constantly. Flavor with vanilla.
+Bake in dripping pan twenty-five minutes.
+
+
+NORTH DAKOTA SPONGE CAKE.
+
+From MRS. ALICE VINEYARD BROWN, of North Dakota, Alternate Lady
+Manager.
+
+One cup of sugar, one cup of flour, four eggs. Beat yolks of eggs to a
+light creamy mixture, pour over the sugar and beat two minutes; add
+whites beaten to a foam, and stir hard for two minutes; now add one
+cup of flour which has been sifted three times, and to which was added
+a pinch of salt; stir _very lightly_, usually four whisks of the
+spoon is sufficient; now pour into a shallow pan; let stand one
+minute; raise the pan several inches from the table and let it drop
+suddenly, striking flat on the bottom; this will cause air bubbles to
+break and make the cake fine grained; put into a very moderate oven
+and in five minutes heat quickly; twelve to fifteen minutes will
+suffice. Have ready a lemon frosting, and the result will be a most
+beautiful cake, fit to grace any occasion.
+
+
+CHAPERONE SPONGE CAKE.
+
+From MRS. ANNIE L. Y. ORFF, of Missouri, Alternate Lady Manager.
+
+Mix one and one-half cups pulverized sugar; one teacup flour; a little
+salt; one teaspoon baking powder; beat the whites of eleven eggs to a
+stiff froth; flavor with lemon or vanilla; mix all together and bake.
+Use yolks for custard or gold cake.
+
+
+NEW ENGLAND RAISED LOAF CAKE.
+
+From MISS FRANCES S. IVES, of Connecticut, Lady Manager.
+
+One pound of sugar, two pounds of flour, three eggs, one-fourth pound
+citron, one pound of butter, one pint of milk, one pound of raisins,
+one good-sized wine glass rum or brandy, one-half nutmeg, one cup
+yeast, cream one-half butter and sugar; mix this with all the flour,
+yeast and milk; let this mixture stand in a warm place until quite
+light, then add the remaining half of butter and sugar creamed and the
+eggs beaten very light; then let the mixture stand in a warm place
+until again very light; then add rum, raisins, citron and nutmegs then
+put into pans for baking, letting it remain out of oven until very
+light again. This makes three loaves. Bake about one hour.
+
+
+FRENCH LOAF CAKE.
+
+From MRS. MARTHA. A. GRIGGS, of Washington, Alternate Lady Manager.
+
+Two and one-half cups sugar, one cup butter, one cup milk, four cups
+flour, three eggs, one wine glass sherry; one wine glass brandy, one-
+half teaspoon soda, one pound raisins (stoned), one-half pound
+citron, one teaspoon cloves, two teaspoons cinnamon, one nutmeg; bake
+one hour.
+
+
+GRANDMOTHER'S BREAD CAKE.
+
+From MRS. MARY C. BELL, of Florida, Lady Manager.
+
+Three cups sugar, one cup butter, three eggs, one bowlful stoned
+raisins, floured, one teaspoonful allspice, ground, one teaspoonful
+cloves, ground, one tablespoonful cinnamon, ground. When well mixed
+add three cups of bread sponge before the flour is added for kneading;
+stir well and then add flour until as stiff as can be easily stirred;
+half fill two medium-sized pans and stand in a warm place till light
+and bake in a moderate oven.
+
+
+OLD VIRGINIA BREAD CAKE.
+
+From MRS. KATHERINE S. G. PAUL, of Virginia, Lady Manager.
+
+One and one-half pounds flour; one pound white sugar; ten ounces of
+butter; one-half teacup sweet milk; one-half teacup good yeast; four
+eggs; one cup of currants and seed-less raisins, chopped and mixed
+together; one teaspoonful each mace and cinnamon and a little
+allspice; work butter and sugar together; sift flour into a bowl; stir
+in milk and yeast with one-half the creamed butter and sugar; beat
+hard and long until very light; set to rise in a moderately warm place
+over night. In the morning, if it be well risen, work in the remainder
+of the butter and sugar and the eggs; dredge the fruit with flour and
+beat in a little at a time with the spice; beat for fully five
+minutes; divide and put into two pans to rise. The second rising
+generally requires about three hours. When the dough is very light
+bake in a moderate oven. When carefully made this cake is very fine.
+
+
+BREAD CAKE.
+
+From MRS. CLARA L. MCADOW. of Montana, Lady Manager.
+
+Three cups of very light dough, three cups sugar, one cup butter,
+three eggs, one nutmeg, one teaspoonful cinnamon, raisins, a teaspoon
+of salaratus dissolved in a little hot water.
+
+
+CORN STARCH CAKE.
+
+One cup butter, two cups sugar, one teaspoon cream tartar, one-half
+teaspoon soda, two cups flour, one cup corn starch, four eggs, one cup
+milk.
+
+
+EXPOSITION ORANGE CAKE.
+
+From MRS. S. E. VERDENAL, of New York, Lady Manager-at-Large.
+
+Two cups sugar, two cups of sifted flour, one-half cup of water, two
+teaspoonfuls yeast powder mixed with the flour, the yolks of five eggs
+and the whites of three beaten separately, the grating and juice of
+one orange; bake in layers like jelly cake.
+
+_Filling_--One cup sugar, grating and juice one orange, whites of
+two eggs beaten into a froth.
+
+
+ORANGE CAKE.
+
+From MRS. FRANCES WELLES SHEPARD, of Chicago, Lady Manager.
+
+_I send you with pleasure the enclosed recipe for Orange Cake. I
+have used it for twenty-five years and know it to be excellent.
+Wishing you all success in your kind efforts. Believe me, Yours very
+truly,_
+
+One coffeecup sugar, one-half coffeecup butter, two coffeecups flour,
+one-half coffeecup milk, yolks of four eggs, whites of two eggs, two
+teaspoons of baking powder; bake in four layer tins. For the filling,
+grate the yellow part of the rind of two oranges and mix it with the
+juice and one coffeecup of powdered sugar; spread, this mixture
+between the cakes; frost the cake, using the two remaining whites of
+eggs beaten thoroughly, adding two small cups of powdered sugar.
+
+
+ANGEL FOOD.
+
+From MRS. MARY C. HARRISON, of Wyoming, Lady Manager.
+
+The whites of fifteen eggs; one and one-half cups of powdered sugar;
+one cup of flour; one teaspoon of cream of tartar; sift sugar three
+times; mix cream of tartar with flour, sift seven times; beat eggs
+stiff, add sugar gradually, beating all the time with egg beater; take
+out; stir the flour quickly with wooden spoon; do not grease or line
+the tin; bake slowly and steadily; turn out on platter for frosting.
+
+
+ANGEL CAKE.
+
+From MRS. DANIEL HALL, of New Hampshire, Lady Manager.
+
+The whites of eleven eggs beaten to a stiff froth; add one and one-
+half cups of pulverized sugar and one teaspoonful of vanilla extract;
+take one even cup of flour and one teaspoonful cream of tartar and
+sift with flour four times; beat lightly but thoroughly; bake fifty
+minutes in an ungreased pan; cut out when cold.
+
+
+SUNSHINE CAKE.
+
+Yolks of eleven eggs, two cups of sugar, one cup of butter, one cup of
+milk, one teaspoonful cream tartar, one-half teaspoonful of soda,
+three cups of sifted flour, one teaspoonful of vanilla.
+
+
+ELECTION CAKE. (ONE HUNDRED YEARS OLD.)
+
+From MRS. HELEN C. BRAYTON, of South Carolina, Vice-President State
+Board and Lady Manager.
+
+Four pounds flour; two pounds butter; two and one-half pounds sugar;
+two and one-half pounds raisins; one-half pound citron; one-half ounce
+mace; tumbler of brandy; one pint yeast; one and one-half pint milk;
+eight eggs. Add to the yeast one pint of milk; then beat in smoothly
+three pints of flour. Take all the flour and half the sugar and butter
+(when beaten to a cream); add the milk and yeast and make a dough a
+little softer than bread. When raised very light, add remainder of
+ingredients and let it rise again. When very light put into pans. Bake
+in moderate oven one hour.
+
+
+CONNECTICUT ELECTION CAKE.
+
+From MRS. VIRGINIA T, SMITH, of Connecticut, Alternate Lady Manager.
+
+Two pounds best pastry flour; one pound shortening (half butter and
+half lard); one pound and two ounces sugar; whites of two eggs; one
+nutmeg; half a pound of raisins (loose Muscatels); quarter teaspoon of
+mace; one tablespoon of lemon juice; one tablespoon extract of orange;
+half teaspoon salt; half a compressed yeast cake, and two ounces of
+citron. Work the shortening and sugar to a cream; then rub half of it
+into the flour; dissolve the yeast cake in a little warm water; mix
+the flour and yeast with sufficient milk (about one and a half pints
+that has been scalded and cooled) to make a batter about like graham
+bread; work with the hands for at least twenty minutes; make at night
+and set in a moderately warm room to rise; in the morning add the
+remainder of the shortening and sugar; work again with the hands, as
+when first made, for fifteen or twenty minutes, and set to rise again.
+Seed and cut the raisins, grate the nutmeg and sprinkle that and the
+mace over the raisins. When the cake is light, add first the lemon
+juice, then extract of orange and whites of eggs, well beaten; stir in
+fruit well floured: dip into three pans, buttered and lined with
+paper. Let it stand until it begins to rise--it will come up very
+quickly in the oven if it has been twice well raised. Have oven hot
+enough to check the rising after it has reached the top of the pans;
+after it begins to brown, check the fire and let it bake rather slowly
+the remainder of the time. Whole time, one hour and a quarter.
+
+
+ALMOND CREAM CAKE.
+
+From MRS. FLORA BEALL GINTY, of Wisconsin, Seventh Vice-President
+Board of Lady Managers.
+
+Two cupfuls of pulverized sugar; one-quarter cupful of butter; one
+cupful of sweet milk; three cupfuls of flour; two and a half
+teaspoonfuls of baking powder; whites of four eggs, beaten very light;
+one-half teaspoonful of vanilla. Bake in four layers. Whip one cupful
+of sweet cream to a froth, stirring gradually into it half a cupful of
+pulverized sugar, a few drops of vanilla, one pound of almonds,
+blanched and chopped fine. Spread thick between layers; frost top and
+sides.
+
+
+VELVET CAKE.
+
+From MRS. SALLIE S. COTTEN, of North Carolina, President State Board
+and Alternate Lady Manager.
+
+One pound sugar; one pound flour; one-half pound butter; four eggs;
+one teacup of cold water; one teaspoonful cream of tartar; one-half
+teaspoonful soda. Put yolks and whites of eggs in separate vessels;
+dissolve soda in the water, sift the cream tartar in the flour. Beat
+the sugar and butter to a white cream; add the flour and water,
+stirring well. Next add the whites and lastly the yolks, both well
+beaten. Flavor with lemon and beat all together for three minutes.
+Bake an hour. Excellent also for a layer cake, with any filling.
+
+
+CARAMEL CAKE.
+
+From MRS. JAMES R. DOOLITTLE, JR., of Chicago, Lady Manager.
+
+One even cup butter; two even cups sugar; three even cups flour;
+whites of eight eggs; two even teaspoonfuls baking powder; one
+teaspoonful vanilla; one cup milk. Stir butter and sugar to a cream,
+add milk slowly, then flour in which the baking powder has been mixed,
+and lastly the well beaten whites of eggs and vanilla. Bake in three
+layers and to prevent sticking use white paper cut the size of the tin
+and well greased with lard.
+
+_Caramel Filling_--Two cups of brown sugar; one cup of cream or
+milk; three tablespoonfuls butter; one teaspoonful vanilla. Boil until
+the mixture will hold together in water; then spread between the
+layers and on the outside. If it curdles when boiling, strain through
+coarse sieve and put on the stove again. When done, put in vanilla.
+
+
+A CARAMEL CAKE.
+
+From MRS. FRANCE LUSE ALBRIGHT, of New Mexico, Lady Manager.
+
+To be baked in layers. Four eggs; three-fourths of a cup of butter;
+one-half cup of milk; three and one-half cups of flour; two
+teaspoonfuls of baking powder; flavor to suit taste.
+
+_Filling_--Two cups of brown sugar; one cup of rich cream; size
+of a walnut of butter; boil one-half hour well stirred; spread between
+the layers of the cake while hot.
+
+_Chocolate Filling_--Six tablespoonfuls of grated chocolate; one
+and one-half cups of pulverized sugar; two tablespoonfuls of cream;
+put the chocolate in the pan with the cream and one-half the sugar and
+let dissolve; add the remainder of the sugar to the whites of two eggs
+well beaten; flavor with vanilla for four layers of cake.
+
+
+ROLL JELLY CAKE.
+
+From MRS. FLORA BEALL GINTY, of Wisconsin, Seventh Vice-President
+Board of Lady Managers.
+
+Five eggs, two cupfuls of sugar, two of flour, one-half cupful of
+milk, two teaspoonfuls of cream of tartar, one of soda; bake in square
+tins, spread with jelly and roll while warm. Lemon jelly is very nice.
+This recipe makes four rolls.
+
+
+CHOCOLATE CAKE.
+
+From MRS. RALPH TRAUTMANN, of New York City, First Vice-President
+Board of Lady Managers.
+
+Have ready one-half pound sweet chocolate grated; one-fourth pound
+chopped citron; one-fourth pound almonds, blanched and chopped; five
+soda crackers, browned and rolled very fine; wineglass of brandy and
+the juice and grated rind of two lemons; separate the yolks of eggs
+from the whites; beat yolks well, mix with other ingredients and
+lastly add the whites whipped to a stiff froth; bake two hours in a
+slow oven; cover with frosting and ornament with candied fruit.
+
+
+GEORGIE'S CAKE.
+
+From MRS. CLARK WARING, of South Carolina, Alternate Lady Manager.
+
+Three teaspoonfuls of soda; one cup butter; one cup molasses; two cups
+brown sugar; two cups sour milk; four eggs; four and one-half cups
+flour; one tablespoonful mixed spices; two pounds dates, weeded and
+chopped fine; rub the butter and sugar to a cream, add the molasses,
+then the sour milk, break one egg in at a time and beat well; sift the
+soda in the flour and add, saving a little to dust the dates; add the
+spices and last of all add the dates; bake slowly like a fruit cake.
+
+
+CHESS CAKE.
+
+From MRS. CARRINGTON MASON, of Tennessee, Alternate Lady Manager.
+
+Four eggs beaten separately and added to one cup of butter and one cup
+of sugar thoroughly creamed, flavor with nutmeg; line small patty pans
+with puff paste; place in the bottom a teaspoonful of jelly and pour
+over it a tablespoonful of the egg, butter and sugar mixture; bake in
+a rather slow oven. This is a nice tart for lunch or picnics as it
+keeps well and never gets dry.
+
+
+FRUIT CAKE.
+
+From MRS. A. K. DELANEY, of Alaska, Lady Manager.
+
+One and one-half pound of flour; one and one-half pound of sugar; one
+and one-fourth pound of butter; two pounds of raisins; two pounds of
+currants; three-fourths pound candied lemon, four nutmegs; one
+teaspoonful soda; one teaspoonful cinnamon; one teaspoonful cloves;
+one cup brandy or wine; bake slowly.
+
+
+ENGLISH FRUIT CAKE.
+
+From MRS. PHOEBE M. HARTPENCE, of Ohio, Chairman Commissioners on
+Woman's Work, Lady Manager.
+
+Four cups brown sugar; two cups butter; twelve eggs; one lemon,
+grated; two nutmegs, grated; one-half tablespoonful cloves; one
+tablespoonful cinnamon; one tablespoonful allspice; one-half pint
+cream; one cup pure brandy; eight cups flour, sifted; one-half cup
+molasses; two and one-half pounds raisins, seeded, whole; two and one-
+half pounds currants; six teaspoonfuls baking powder; one level
+teaspoonful soda. The success of this cake depends very largely upon
+having every ingredient prepared before commencing to use them. Begin
+by thoroughly mixing sugar and butter, then yolks of eggs well beaten;
+put the soda into the molasses and cream, add this to the above; next
+add spices and stir up thoroughly; now add the brandy (good whisky
+will do); take a portion of the flour and thoroughly flour the fruit
+with it; put the baking powder in the flour that remains and sift part
+of it into the mixture; now add the beaten whites of eggs and stir
+gently; stir in the fruit, bake from two to two and one-half hours in
+a moderate oven.
+
+
+FRUIT CAKE.
+
+From MRS. M. P. H. BRESON, of Oklahoma, Lady Manager.
+
+Yolks of one dozen eggs, one pound dried currants, one pound seeded
+raisins, one pound butter, one-half pound citron, one pound brown
+sugar, one cup sorghum molasses, one pound blanched almonds, one-half
+pound Brazil nuts, one-half cup sour milk, two teaspoonfuls soda, six
+cups flour, with cinnamon, allspice and cloves. The flour should be
+browned in slow oven in order to make the cake look dark and rich.
+This recipe will make a very large cake, the same to be baked for
+three hours in slow oven.
+
+
+FRUIT CAKE.
+
+From MRS. HESTER A. HANBACK, of Kansas, Lady Manager.
+
+One pound butter, one pound brown sugar, one pound flour, twelve eggs,
+four pounds currants, four pounds raisins, one pound citron, two
+pounds figs, two pounds blanched almonds, two oranges, one
+tablespoonful cinnamon, one tablespoonful allspice, one-half
+tablespoonful mace, one-half tablespoonful cloves, one nutmeg, one
+lemon peel (chopped fine), one gill wine, one gill brandy; chop orange
+peel and pulp (removing seeds), then work in all the sugar you can
+(this is extra sugar), slice the almonds thin, also citron, chop figs
+quite fine. Fruit should he weighed after seeding and currants washed.
+Beat whites and yolks of eggs separately and roll fruit in flour
+before putting together. This makes a ten quart pan full. One
+tablespoonful baking powder; five pounds raisins, four pounds seeded;
+four and one-fourth pounds currants, four pounds washed; six pounds
+almonds, two pounds blanched.
+
+
+SALLY WHITE CAKE.
+
+From MRS. FLORENCE H. KIDDER, of North Carolina, Lady Manager.
+
+_The "Sally White Cake" is delicious, and if I am not mistaken, has
+yet only a local fame, but it should have a national one. Wishing you
+every success in your undertaking, I am, Very sincerely yours,_
+
+One pound of butter, three pounds of citron, one and one-fourth pound
+of sugar, one pound of flour, fifteen eggs, two small cocoanuts
+grated, one and one-half pound of almonds, blanched and pounded (weigh
+after blanching), one nutmeg, one tablespoonful of mace, one wineglass
+of best brandy, one of Madeira or sherry, bake slowly as a fruit cake
+and frost.
+
+
+DELICATE CAKE.
+
+From MRS. JOHN A. LOGAN, of District of Columbia, Lady Manager.
+
+Four ounces butter, fourteen ounces sugar, whites of six eggs, twelve
+ounces of flour, two teaspoons of baking powder, one cup of milk. Rub
+the butter and sugar together until they form a cream, stir the baking
+powder through the flour, then add it, a cupful at a time, to the
+butter and sugar, then stir in the milk, putting in the whites of the
+eggs after being beaten to a froth, a large spoonful at a time. Bake
+in a brisk oven.
+
+
+DELICATE CAKE.
+
+From MRS. HARRIET T. UPTON, of Ohio, Alternate Lady Manager.
+
+Use the same size cup for all ingredients. Two cups (coffee) sugar,
+one-half cup butter, stir to a cream; whites of eight eggs beaten
+stiff, three-fourths cup sweet milk, two and one-half cups flour, two
+teaspoons baking powder stirred into flour; put whites of eggs in last
+and stir gently.
+
+
+WHITE CAKE.
+
+From MRS. GOVERNOR JOHN M. STONE, of Mississippi, Lady Manager.
+
+Whites of twelve eggs, five teacups flour, three teacups sugar, one
+teacup sweet milk, one full cup butter, two teaspoonfuls yeast powder.
+
+
+WALNUT CAKE.
+
+From MRS. FRANCES C. HOLLEY, of North Dakota, Alternate Lady Manager.
+
+Three cups of sugar; one cup of butter; four cups of flour; one and
+one-half cup of sweet milk; three cups of walnut or butternut meats;
+whites of eight eggs. Cream the butter and sugar; sift two teaspoons
+of cream tartar into the flour, into which stir the meats. Dissolve
+one teaspoon of soda in the milk. Salt and extract as you like, adding
+the thoroughly-whipped whites the last thing before putting into the
+oven. Half of this rule can he used.
+
+
+NUT CAKE.
+
+From MISS JOSEPHINE SHAKSPEARE, of Louisiana, Lady Manager.
+
+Four tablespoons of flour; four tablespoons of brown sugar; one
+tablespoon of butter; one egg; one teacup of chopped nuts; a pinch of
+salt and black pepper. Grease and heat a long biscuit pan, mix all
+ingredients well and spread thinly on heated pan. Bakes in a few
+moments. When done and while warm, run a knife through center of pan
+lengthwise, then crosswise in strips. Turn pan over, and when cool
+cakes should be quite crisp. Very old French recipe.
+
+
+NUT CAKE.
+
+From MRS. MINNA G. HOOKER, of Vermont, Alternate Lady Manager.
+
+One-half cup butter; two cups sugar; one cup milk; three cups flour;
+four eggs; cue pint nut meats; two teaspoons baking powder. Cream
+butter and sugar. Add eggs well whipped, milk, flour with baking
+powder, and nut meats chopped fine. Bake in loaf. English walnuts
+best.
+
+
+NUT CAKE.
+
+From MRS. ALICE HOUGHTON, of Washington, Lady Manager.
+
+One and one-half cup sugar; one-half cup butter; whites of six eggs,
+beaten stiff; one-half cup milk; one and two-thirds cup flour; one-
+third cup corn starch; one teaspoon baking powder; one and one-half
+pound English walnuts, chopped fine and floured. Bake slowly in
+moderate oven.
+
+
+PECAN CAKE.
+
+From MRS. RUSSELL. B. HARRISON, of Montana, Vice-President-at-Large.
+
+One cup of butter; two and a half cups of flour; two cups of sugar;
+one-half cup of sweet milk; whites of eight eggs; two teaspoonfuls
+baking powder. Beat together butter and sugar; add a little of the
+beaten egg; then put in a cup of flour, then some milk, then again
+flour and milk; put all the milk in with the second cup of flour; then
+add the rest of the egg.
+
+_Icing to fill and put over top of Pecan Cake_--Whites of six
+eggs, beaten stiff with powdered sugar; one small can of grated
+pineapple and two cups of pecans, chopped fine. The nuts should soak
+awhile in the pineapple before mixing them into the egg and sugar. Put
+whole pecan kernels over the top of the cake while the icing is still
+soft.
+
+CAKE MADE WITH CREAM.
+
+From MRS. SARAH H. BIXBY, of Maine, Alternate Lady Manager.
+
+Break two eggs in a cup and fill with cream, and one cup sugar, one
+teaspoonful cream tartar, one-half teaspoonful soda and one and one-
+half cup of flour, with a little salt.
+
+CREAM FROSTING.
+
+From MRS. MARY PAYTON, of Oregon, Lady Manager.
+
+One cup of sweet thick cream, sweetened and flavored with vanilla. Cut
+a loaf of cake in two and spread the frosting between and on top. This
+tastes like Charlotte Russe.
+
+
+ALMOND ICING.
+
+From MRS. LANA A. BATES, of Nebraska, Alternate Lady Manager.
+
+Whites of four eggs; one pound of sweet almonds; one pound powdered
+sugar; a little rose water. Blanch the almonds by pouring boiling
+water over them and stripping off the skins. When dry, pound them to a
+paste, a few at a time, in a mortar, moistening with rose water as you
+go on. When beaten fine and smooth, beat gradually into icing. Put on
+the cake very thick and when nearly dry cover with plain icing.
+
+
+SOFT GINGERBREAD.
+
+From MRS. IDA M. BALL, of Delaware, Lady Manager.
+
+One teacup sweet milk, one teacup brown sugar, one teacup butter or
+mixed butter and lard, one teacup molasses, one tablespoonful ginger,
+one tablespoonful cinnamon, four cups flour, two eggs, one pound of
+raisins, well floured before being put in, two teaspoonfuls baking
+powder.
+
+
+COLUMBIAN GINGER CAKE.
+
+From MRS. S. E. VERDENAL, of New York, Lady Manager-at-Large.
+
+One cup molasses, one cup sugar, one-half cup water, one-half cup
+lard, one teaspoonful soda, season with ginger or cinnamon, put flour
+in until stiff enough to roll out thin and cut into small cakes.
+
+
+GINGERBREAD
+
+From MRS. SAM. S. FIFIELD, of Wisconsin, Alternate Lady Manager.
+
+One-half cup of molasses, one-half cup of sugar, one-half cup of
+butter, one-half cup of sour milk, one and one-half cup of flour, two
+small eggs, one-half teaspoon of soda, teaspoonful of cinnamon,
+ginger, and one-half teaspoon of cloves, a little nutmeg.
+
+
+SOFT GINGERBREAD.
+
+From MRS. MARY R. KINDER, of Delaware, Lady Manager.
+
+One cupful of molasses, one of butter, one of sugar, one of sour
+cream, one tablespoonful of ginger, three eggs, one dessertspoonful of
+soda, ground spice according to taste, and one quart of sifted flour.
+Mix the butter and sugar to a cream, then add the other ingredients.
+
+
+LOAF GINGER CAKE.
+
+From MRS. A. K. DELANEY, of Alaska, Lady Manager.
+
+Two eggs, one-half cup molasses, two-thirds cup sugar, half cup lard
+or butter, one-half cup milk, three cups flour, one tablespoon ginger,
+one teaspoonful cinnamon, one-half tablespoonful soda dissolved in
+boiling water, stir in quickly and put in the oven at once.
+
+
+
+
+COOKIES
+
+
+HERMITS OR FRUIT COOKIES.
+
+From MRS. SUSAN G. COOKE, of Tennessee, Secretary of the Board of Lady
+Managers.
+
+_I take pleasure in sending you the enclosed recipes. I thought if
+anyone should send you a recipe for Cookies it ought to be myself. I
+anticipate spending many pleasant hours in the hereafter trying the
+recipes of our well known Lady Managers. With best wishes, believe me
+always, Most cordially yours._
+
+Three eggs, one and one-half cup sugar, one cup butter, one large cup
+of raisins stoned and chopped, one teaspoon soda; one teaspoon cloves,
+one teaspoon allspice, one teaspoon cinnamon, flour enough to roll.
+
+
+COOKIES.
+
+From MISS LILY IRENE JACKSON, of West Virginia, Lady Manager.
+
+Three eggs, two cups of sugar, one cup of butter, one cup of sweet
+milk, two teaspoons baking powder mix soft, roll thin, bake in a quick
+oven.
+
+
+"CORINITA" COOKIES.
+
+From MISS LUCIA B. PEREA, of New Mexico, Alternate Lady Manager.
+
+One cup sugar, one-fourth cup butter, three eggs well beaten together,
+one cup milk, two teaspoonfuls baking powder well sifted in two cups
+flour.
+
+
+COOKIES.
+
+From MRS. ROBT. B. MITCHELL, of Kansas, Lady Manager.
+
+Beat to a cream one cup of butter, two and one-half cups of sugar and
+the yolks of two eggs. Add a cup of sour cream, into which has been
+dissolved a small teaspoonful of soda; beat the whites of four eggs to
+a stiff froth; add to the butter and sugar; flavor to taste; use as
+little flour as possible to make of consistency to roll thin; sprinkle
+with sugar; flour the cutter to keep dough from sticking; bake in a
+quick oven.
+
+
+GINGER COOKIES.
+
+From MRS. CLARA L. MCADOW, of Montana, Lady Manager.
+
+Two tumblers molasses, one tumbler sweet milk, one tumbler butter, one
+tablespoon soda, one tablespoon ginger. Well beaten. Mix very soft.
+Roll _thick._ Bake in a quick oven.
+
+
+GINGER SNAPS.
+
+From MRS. SAM. S. FIFIELD, of Wisconsin, Alternate Lady Manager.
+
+One cup of lard, one cup of molasses, one cup of sugar, one
+teaspoonful of ginger, one teaspoonful of soda, dissolved in a little
+water. Boil the sugar, molasses and lard three minutes, let cool, then
+add the other ingredients and flour to make very stiff. Bake in a hot
+oven.
+
+
+FRENCH JUMBLES.
+
+From MRS. E. S. THOMSON, of Maryland, Lady Manager.
+
+One and one-half pounds of flour, one pound of granulated sugar,
+three-quarters of a pound of butter, three eggs, one teaspoonful of
+baking soda, dissolved in half a cup of milk. Season with lemon and
+grated nutmeg to taste. Roll with your hand in granulated sugar. Make
+in small rings and bake on tin sheets in a quick oven. The dough
+should be soft as it can be handled.
+
+
+SAND TARTS.
+
+From MISS ELOISE L. ROMAM, of Maryland, Alternate Lady Manager.
+
+To three-quarters of a pound of butter, well creamed, add one pound of
+sugar and three eggs, reserving the white of one; stir in one pound of
+flour. Roll out thin and spread on the white of egg; sprinkle with
+cinnamon and sugar, and cut in squares. Have a half-pound of blanched
+and quartered almonds and place on the squares. Bake quickly.
+
+
+LADY FINGERS.
+
+From MRS. M. D. OWINGS, of Washington, Lady Manager.
+
+Mix into a half pound of confectioner's sugar the yolks of six eggs.
+Work this mixture with a spoon until very light and frothy; then mix
+into it the whites of six eggs that have been beaten stiff, adding at
+the same time a quarter of a pound of flour, dried and sifted. Place
+this batter into a meringue bag, and squeeze it through in strips two
+and one-half inches long, sprinkle over some fine sugar and bake in a
+moderate oven twelve to fifteen minutes.
+
+
+
+
+DESSERTS CREAMS JELLIES CUSTARDS
+
+
+PINEAPPLE SPONGE
+
+From MRS. MATILDA B. CARSE, of Chicago, Lady Manager.
+
+Soak one-half package gelatine in one-half cup water for two hours; to
+a pint and a half can of pineapple add one cup of sugar and one cup of
+water; simmer fifteen minutes; add the gelatine and allow to remain
+over the fire until the gelatine is all melted; pour into a _tin_
+basin and place in ice water; when thoroughly cold and beginning to
+thicken add the juice of one lemon and the stiffly beaten whites of
+four eggs; beat until it will just pour, then turn into a mould and
+set in a cool place to harden. Serve next day with whipped cream,
+sweetened with powdered sugar and flavored with a few drops of
+vanilla.
+
+
+PINEAPPLE SOUFFLÉ.
+
+From MRS. JAMES R. DEANE, of California, Lady Manager.
+
+Three ounces pineapple, cut in discs; three ounces sifted flour; three
+ounces sugar; two ounces butter; one-half pint of milk; yolks of three
+eggs; whites of four eggs. Melt butter in a stew pan, add the flour
+and milk and cook well; add the sugar and pineapple; add the yolks of
+eggs, one by one, and stir well; then add the whites of eggs whipped
+to a stiff froth; stir these in lightly; pour into a well-greased
+soufflée tin; steam one hour over water that just simmers, not
+boiling. Serve with this sauce: Reduce one glass pineapple syrup about
+one-half; add one ounce cube sugar and one glass sherry; color with
+cochineal and pour around the pudding.
+
+
+PEACH SPONGE.
+
+From MRS. JOSEPH C. STRAUGHAN, of Idaho, Lady Manager.
+
+One pint of canned peaches, one-half package of gelatine, the whites
+of five eggs, one scant cupful of sugar, one and a half cupful of
+water; soak the gelatine for two hours in half a cupful of the water;
+boil the cupful of the water and sugar fifteen minutes, mash the
+peaches fine, rub through a sieve and put in the syrup, cook five
+minutes, stirring all the time; place the sauce pan in another of
+boiling water and add the gelatine; stir for five or eight minutes to
+dissolve the gelatine; then place the sauce pan in a dish of ice water
+and beat the syrup until it begins to cool; add the whites of the eggs
+and beat until the mixture begins to harden; pour into a mould and set
+away to harden; serve with cream and sugar.
+
+
+HAMBURG CREAM.
+
+From MRS. IDA M. BALL, of Delaware, Lady Manager.
+
+Beat together the juice of two lemons, half pound of sifted sugar,
+yolks of five eggs; put on the fire in a double boiler and let it come
+to a boil; add quickly the whites of the eggs beaten stiff; stir all
+well together; take immediately from the fire and serve cold in
+glasses or in large dessert dish.
+
+
+CHOCOLAT MOUSSÉ.
+
+From MISS JOSEPHINE SHAKSPEARE, of Louisiana, Lady Manager
+
+Four strips of chocolate; one quart of milk, six eggs, one tablespoon
+of corn starch; sweeten to taste, and vanilla flavoring. Chocolate
+dissolved in a little warm milk to a paste. Put milk on to boil and
+stir in chocolate gradually. Set saucepan where it will cook slowly.
+Beat eggs well, mix in corn starch and add to milk and chocolate. Boil
+gently until smooth and thick, stirring until done. Pour into glass
+dish, or custard cups. To be eaten cold with sweetened whipped cream,
+heaped upon it.
+
+
+CHOCOLAT SOUFFLÉ.
+
+From MRS. ALICE HOUGHTON, of Washington, Lady Manager.
+
+One pint milk, two tablespoons corn starch, one cup sugar, one square
+grated chocolate, three eggs (yolks). Scald the milk and stir in the
+corn starch wet in a little cold milk, add sugar to the chocolate and
+dissolve in a little boiling water, stir into the milk und when cooked
+add the beaten yolks of three eggs. Remove from the fire and flavor
+with vanilla. When cold pour over the top one cup whipped cream, to
+which has been added the beaten whites of three eggs.
+
+
+CHOCOLAT MERINGUE.
+
+From MRS. KATHARINE S. G. PAUL, of Virginia, Lady Manager.
+
+One teacupful grated chocolate, one pint warm water. Boil together.
+Then add one pint sweet milk and let come to a boil. Add two heaping
+tablespoonfuls of corn starch, dissolved in none-half cup of milk,
+sweeten to taste and when cool flavor with vanilla. Beat the whites of
+two eggs and a pinch of pulverized sugar to a very light froth, and
+pile on top.
+
+
+BAVARIAN CREAM.
+
+From MRS. ALICE J. WHALEN, of Utah Territory, Lady Manager.
+
+One-half box gelatine, one-half cup cold water, one pint cream, one
+pint milk, four eggs (yolks), one-half cup sugar, one-half teaspoonful
+salt, one teaspoonful vanilla, one tablespoonful wine. Soak the
+gelatine in cold water till soft. Chill and whip the cream till you
+have three pints. Keep the whipped cream on ice, and boil the
+remainder of the cream, adding enough milk to make a pint in all. Beat
+the yolks of the eggs, and add the sugar and salt. Pour the boiling
+milk on the eggs, and when well mixed put back in the double boiler
+and cook about two minutes, or just enough to scald the egg. Stir
+constantly, add the soaked gelatine, and strain at once into a pan set
+in ice water. When cool, add the vanilla and wine. Stir until it
+begins to harden, then stir in quickly the whipped cream, and when
+nearly stiff enough to drop, pour into moulds wet in cold water.
+
+_Chocolate Bavarian Cream_--Melt two sticks of sweetened
+chocolate, and stir them into the custard before straining.
+
+
+GELATINE CREAM.
+
+From MISS MARY ELLIOTT MCCANDLESS, of Pennsylvania, Lady Manager.
+
+To a pint of cream add half a cupful of powdered sugar and a
+teaspoonful vanilla extract; whip it to a stiff froth; dissolve a
+quarter of a box of gelatine in two wine glasses of sherry heated, but
+not allowed to boil; let this cool a little, then stir into the cream;
+pour the whole in a mould and set it on the ice to stiffen.
+
+
+NOB HILL PUDDING.
+
+From MISS LIDA M. RUSSELL, of Nevada, Lady Manager.
+
+For one pint thick cream dissolve four sheets of isinglass in four
+tablespoons of hot water; whip cream until thick, sweeten and flavor;
+have isinglass warm enough to pour, but not too hot; stir in very fast
+and put in mould to cool.
+
+
+APPLE CHARLOTTE.
+
+From MRS. JOHN A. LOGAN, District of Columbia, Lady Manager.
+
+Mix one pint of stewed apples with one cup of sugar; the grilled rind
+and juice of one lemon; soak one-third of a box of gelatine in one-
+third of a cup of cold water twenty minutes; add one-third of a cup of
+boiling water to dissolve the gelatine; when cool add it to the
+apples; when beginning to stiffen add the beaten whites of three eggs;
+pour into moulds lined with lady fingers; serve with soft custard
+poured round the base of the charlotte.
+
+
+CHARLOTTE DE RUSSE.
+
+From MRS. CHARLES PRICE, of North Carolina, Third Vice-President Board
+Lady Managers.
+
+One pint rich cream; two eggs; one-quarter ounce of gelatine; sherry
+wine. Whip cream, first sweetening with a cup of pulverized sugar,
+adding enough sherry to flavor and the yolk of one egg. Whip stiff the
+two whites of the eggs. Dissolve gelatine in half a cup of milk. Line
+glass dish with slices of sponge cake or lady fingers. Whip all the
+ingredients together and pour in dish to congeal.
+
+
+CHARLOTTE RUSSE.
+
+From MRS. MARCIA LOUISE GOULD, of Illinois, President State Board and
+Lady Manager.
+
+Whip one quart of rich cream to a stiff froth and drain well on a
+sieve. To one scant pint of milk add eggs beaten very light. Make very
+sweet and flavor with vanilla. Cook over hot water till it is a thick
+custard. Soak one full ounce of Cox's gelatine in a _little_ cold
+water; warm over hot water. When the custard is _very_ cold, beat
+in lightly the gelatine and the whipped cream. Line the bottom of your
+mould with buttered paper, the sides with sponge cake or lady fingers,
+fastened together with the white of an egg. Fill with the cream and
+put in a cold place, in the summer on the ice. To turn out, dip the
+mold for a moment in _hot_ water.
+
+
+CHARLOTTE RUSSE.
+
+From MRS. SUSAN W. BALL, of Indiana, Alternate Lady Manager.
+
+One-half box gelatine, put to soak in one-half pint of milk for an
+hour. Take one-half pint of milk and yolks of two eggs and make a
+custard, sweeten and flavor to taste; when thick enough, stir in the
+gelatine until cool. Take one quart rich cream, flavored with wine;
+sweeten and whip; two dozen lady fingers, soaked in wine; line a bowl
+with them. When the custard is cold, stir the cream in it, continuing
+to stir until it begins to harden; then pour into bowl. If the cream
+is not very rich, add the whites of two eggs.
+
+
+CHARLOTTE RUSSE.
+
+From MRS. GEORGE W. LAMAR, of Georgia, Alternate Lady Manager.
+
+One quart of cream; sweeten and flavor with two wine-glasses of wine
+and a half teaspoonful of vanilla. Whip with an egg whip until it
+becomes very thick. Put one-third of a box of gelatine (Nelson's
+preferred) to soak in one pint of water. When quite soft pour off the
+water and dissolve by holding over the fire and stirring carefully;
+when tepid pour into the cream. Let the mixture congeal partially and
+pour into a mould that has been lined with lady fingers or sponge cake
+cut into strips. Put into a cold place and turn out before serving.
+
+
+STRAWBERRY BLANC MANGE.
+
+From MRS. BENEDETTE B, TOBIN, of Texas, President State Board and Lady
+Manager.
+
+Crush slightly with a silver spoon a quart (measured without their
+stalks) of fresh and finely flavored strawberries; strew over them
+eight ounces of powdered sugar and let them stand three or four hours,
+then turn them onto a fine hair sieve reversed, and rub them through
+it. Melt over a gentle fire two ounces of best gelatine in a pint of
+new milk and sweeten it with four ounces of sugar; strain it through a
+fine muslin bag and then mix it with a pint and a quarter of sweet
+thick cream; keep stirring until nearly or quite cold, then pour it
+gradually on the strawberries, whisking briskly together. Last of all
+add in small portions the strained juice of a fine large lemon. Mould
+blanc mange and set in a very cold place for twelve hours or more
+before serving. Strawberries, one quart; sugar, eight ounces;
+gelatine, two ounces; new milk, one pint; sugar, four ounces; cream,
+one and one-fourth pint; juice one lemon.
+
+
+SNOW PUDDING.
+
+From MRS. SUSAN G. COOKE, of Tennessee, Secretary of the Board of Lady
+Managers.
+
+One-half package gelatine, three eggs, juice of one lemon, one pint of
+milk, two cups sugar; soak the gelatine one hour in a teacup cold
+water; to this add one pint of boiling water (at the end of hour);
+stir until gelatine is thoroughly dissolved; add two-thirds of the
+sugar and lemon juice; beat the whites of eggs to a stiff froth. When
+the gelatine is quite cold, whip into the whites, a spoonful at a
+time, for at least one hour; whip steadily, and when all is stiff,
+pour into a mould previously wet with cold water; set in a cold place,
+when sufficiently moulded turn into a glass dish. Make a custard of
+the milk, eggs and remainder of the sugar, flavor with vanilla or
+bitter almond and pour this around the base of mould before serving.
+
+
+WINE OR GELATINE JELLY
+
+From MRS. CARRINGTON MASON, of Tennessee, Alternate Lady Manager.
+
+To a box of Cox or Nelson's gelatine, put a pint of cold water, the
+juice of three lemons and the rind of one: let it stand one hour, then
+add three pints of boiling water, one and one-half pound white sugar,
+one tumbler of Madeira or sherry wine; stir all the ingredients well
+together and through a jelly bag.
+
+
+FRUIT JELLY
+
+From MISS WILHELMINE REITZ, of Indiana, Lady Manager.
+
+Cover one box of gelatine with a half pint of cold water and stand it
+aside for thirty minutes, then pour over it one pint of boiling water,
+add one pound of sugar, juice of three lemons and two oranges, strain.
+Moisten a plain mould with cold water, put in the bottom a layer of
+white grapes, pour in a little of the gelatine; stand on ice until the
+gelatine congeals. Now put a layer of candied cherries, then a layer
+of sliced bananas, a layer of orange pulp, another layer of bananas,
+then a layer of chopped almonds, another layer of grapes and so
+continue until the mould is full. Pour over this the remaining
+quantity of gelatine, which must be perfectly cold but not stiff;
+stand away to harden. If you use wine, the gelatine may be flavored
+with wine omitting the orange and lemon.
+
+
+A DAINTY DESSERT.
+
+From MRS. SOLOMON THATCHER, JR, of Illinois, Lady Manager.
+
+Take choice Seville oranges, remove carefully about one-third of the
+orange, leaving a strip one-half inch wide to form a handle. From this
+improvised orange basket carefully scoop all the pulp, leaving only
+the empty shell. Fill this full of Charlotte Russe. This makes a
+pretty dish.
+
+
+TAMALES DE DULCE.
+
+From SEÑORA DON MANUEL CHAVES, of New Mexico.
+
+Para hacer tamales de dulce se descojo buen mais bianco y se hace
+nistamal. Despues se lava muy bien de modo que no le quede nada cal y
+se muele en el metate muy remolido. Despues se bate la masa en un
+cajete bien batida y sepulsa en una puca de agua hasta el ver que esta
+bien alsado. Cuando la masa se sube sobre el agua ya esta de punto. Se
+le echa una poca de manteca y asucar y se eus pone adatro una poca de
+canela molida y pasas y se enbuelven en ojas de mais, y se amarran y
+ya estan listos para ser cosidos con vapor.
+
+
+A CHEAP DESSERT.
+
+From MRS. KATE CANTHON MCDANIEL, of Texas, Lady Manager.
+
+Beat the whites of four eggs to a stiff froth; place them carefully in
+a vessel containing a pint of boiling milk; let them remain until set,
+then remove carefully to a plate. Beat the four yolks and a cup of
+sugar until light; stir in half cup of sweet milk, pour slowly into
+the boiling milk, stirring briskly all the while; continue stirring
+and let it remain on the fire long enough to thicken, taking care that
+it never boils or it will be unfit for use; flavor to suit the taste.
+Place slices of any cake in dessert plates; pour the custard over
+them, put a spoonful of the whites on each piece of cake and a drop of
+jelly in the center of the whites.
+
+
+BANANAS IN JELLY.
+
+From MRS. GOVERNOR RICHARDS, of Montana, President State Board and
+Lady Manager.
+
+Make with boiling water one quart of strong lemonade, using only the
+juice of the lemons; soak one-half box of gelatine in a small cup of
+cold water; stir it into the boiling lemonade and set where it will
+cool but not harden. Cut three bananas in length-wise halves and lay
+them in a mould wet with cold water, cover with one-half the jelly and
+put the mould on ice till jelly is set, then slice three more and pour
+on remainder of jelly. Serve with cream or soft custard.
+
+
+Almond Blanc Mange.
+
+From MRS. BERNADETTE B. TOBIN, of Texas, President State Board and
+Lady Manager.
+
+One quart of milk, one ounce of gelatine, three ounces almonds
+blanched and pounded in a mortar with one tablespoon of rose water
+added to prevent oiling; three-fourths cup sugar. Heat the milk to
+boiling, having previously soaked the gelatine in a cup of it for an
+hour, add gelatine when the milk is scalding hot, add the pounded
+almond paste and stir all together ten minutes before putting in the
+sugar. When the gelatine has dissolved remove the blanc mange from the
+vessel of boiling water in which you have cooked it, and strain
+through a thin muslin bag, pressing it well to get flavor of almonds--
+there should be three or four bitter ones among them. Wet a mould with
+cold water, put in the blanc mange and set in a cold place until firm.
+
+
+FLOATING ISLAND.
+
+From MRS. ROSINE RYAN, of Texas, Lady Manager-at-Large.
+
+Break six eggs into a bowl, separating the whites from four with the
+yolks and whites of two; make a boiled custard, say a quart of milk,
+six tablespoonfuls of sugar, a flavoring of vanilla, peach or sherry
+wine. Beat the whites to a stiff froth, sweetening and flavoring them
+a little also. Wet a large spoon, turn it around in the beaten eggs,
+take out a piece of oblong shape, and poach it in boiling milk. When
+the custard is cold, pour it into a glass dish and place the poached
+whites on top.
+
+
+BOILED CUSTARD.
+
+From MRS. CHARLES J. MCCLUNG, of Tennessee, Alternate Lady Manager.
+
+Let one quart of milk come to a boil with a piece of stick cinnamon in
+it. Beat six eggs (leaving out the whites of three for the float) and
+one half pint of sugar very light and pour the boiling milk into them.
+Wash your kettle and return all to the stove and boil until as thick
+as cream (be sure and do not boil until curdled), then act aside to
+cool. Beat the whites of three eggs with three tablespoonfuls of
+sugar, to which you add a little acid jelly as you beat; beat until
+perfectly smooth and put on the top of your custard in spoonfuls.
+
+
+SNOW BALLS.
+
+From MRS. NANCY HUSTON BANKS, of Kentucky, Alternate Lady
+Manager-at-Large.
+
+One cup white sugar, one cup thick cream, whites of five eggs, two
+teaspoonfuls baking powder, flour to make a stiff batter; bake in
+small custard cups.
+
+
+LEMON CUSTARD.
+
+From MRS. IDA M. BALL, of Delaware, Lady Manager.
+
+One lemon (juice and grated rind), one cup sugar, yolks of two eggs,
+one teaspoonful butter, one-half cup water, two teaspoonfuls
+cornstarch, boil water and stir in above mixture.
+
+_Icing for top_--Whites of two eggs, two tablespoonfuls of
+pulverized sugar.
+
+
+
+
+ICE CREAM
+
+
+Fruit Cream.
+
+From MRS. H. F. BROWN, of Minnesota, Lady Manager.
+
+One quart of fruit (after being put through colander); one cup of cold
+water--very sweet. Add the whites of three eggs (unbeaten). Put in a
+freezer and freeze as ice cream, stirring continually.
+
+
+CARAMEL ICE CREAM.
+
+From MRS. LILY ROSECRANS TOOLE, of Montana, Lady Manager.
+
+Take one pint of brown sugar and _burn_ it; then add water,
+making a dark brown fluid. This ought to make enough to flavor three
+pints of cream. Have the cream very rich, more so than for ordinary
+ice cream. Then color the cream with the caramel until it is a good
+shade of brown--darker than coffee color. For this you must have your
+caramel very black, as it is the quality and not the quantity of
+caramel that will give the proper flavor; sweeten to taste.
+
+
+TUTTI FRUTTI ICE CREAM.
+
+From MRS. J. MONTGOMERY SMITH, of Wisconsin, Alternate Lady Manager.
+
+Make one quart rich vanilla ice cream, and when partly frozen, add one
+pound of candied fruit, either cherries, currants or citron.
+
+
+VANILLA ICE CREAM.
+
+From MRS. MARY C. HARRISON, of Wyoming, Lady Manager.
+
+Three quarts sweet cream; one quart powdered sugar; one pint sweet
+milk (dissolve sugar in milk); two tablespoons extract vanilla. Pack
+with equal quantities of cracked ice and rock salt. Turn slowly and
+steadily.
+
+
+MARASCHINO ICE CREAM.
+
+From MISS MARY ELLIOTT MCCANDLESS, of Pennsylvania, Lady Manager.
+
+A simple rule for Maraschino ice cream calls for one quart of cream, a
+large cup of granulated sugar, six egg yolks, a cup of milk, and a
+tablespoonful of gelatine, which has been soaked for two hours in four
+tablespoonfuls of cold water. Let the milk come to a boil and pour it
+slowly over the eggs, beat them all the while to prevent their
+curdling. Then add the gelatine and finally the sugar. Beat the whole
+well, strain it into the cream und add four tablespoonfuls of
+Maraschino. Pack the cream in a freezer and freeze like any other.
+When it is of proper consistency, remove the beater, cork up the
+freezer, pack in more ice and salt, cover the whole closely with thick
+newspapers and let it rest for an hour or two before it is served.
+This is a most delicious cream.
+
+
+
+
+CANDY
+
+
+CHOCOLATE CARAMELS.
+
+From MRS. CARRINGTON MASON, of Tennessee, Alternate Lady Manager.
+
+One pound white sugar; one-quarter pound chocolate; four
+tablespoonfuls of molasses; one cup of sweet milk, and a piece of
+butter the size of a walnut. Boil until it will harden in water.
+Flavor with vanilla and pour on a buttered slab.
+
+
+FUDGES.
+
+From MRS. J, MONTGOMERY SMITH, of Wisconsin, Alternate Lady Manager.
+
+Four cups granulated sugar; one cup cream; one cup water; one-half
+cake chocolate; one-half cup butter. Cook until it just holds
+together, then add two teaspoonfuls extract of vanilla and pour into
+pans, not buttered. When cool enough to bear finger in, stir it until
+it no longer runs. It should not grain, but be smooth. Cut into
+squares.
+
+
+CREAM CANDY.
+
+From MRS. MARY PAYTON, of Oregon, Lady Manager.
+
+Stir into the white of one egg and one tablespoonful of water sugar
+(confectioner's) enough to make into molds. Press one-half walnut on
+each side and place in a dry place. Dates can he used in the same way
+as the nuts.
+
+
+
+
+PUNCH
+
+
+ROMAINE.
+
+From MRS. POTTER PALMER, of Chicago, President Board of Lady Managers
+
+_With best wishes for your success, I am very sincerely yours,_
+
+Boil together one quart of water and one pint of sugar for about half
+an hour; add the juice of six good sized lemons and one orange; strain
+and set away to cool. Then prepare the following: Boil together one
+gill of sugar and one gill of water for eighteen minutes. While the
+syrup is cooking, beat the whites of four eggs very stiff, and into
+these pour the hot syrup very slowly--beating all the time, and
+continue to beat a few minutes after it is all in. Set this away to
+cool. Place the first mixture in the freezer and freeze by turning it
+all the time for twenty minutes. Then take off the cover, remove the
+beater and add one gill of sherry, two tablespoonfuls Jamaica rum and
+the meringue, mixing this well with a spoon into the frozen
+preparation. Cover again and set away until time to serve.
+
+Serve in punch glasses, as a course between entreés and roast.
+
+
+ROMAN PUNCH.
+
+From MRS. JOHN R. WILSON, of South Dakota, Lady Manager.
+
+Three pounds pulverized sugar; three quarts of water; the juice of
+eight lemons. Soak two tablespoonfuls of gelatine in a little of the
+water; boil all together for a moment, then cool and strain; add one-
+half pint of rum and the whites of eight eggs _without beating_.
+Freeze.
+
+
+KIRSCH PUNCH.
+
+Place in a vessel half a pound of powdered sugar, with one quart of
+cold water; grate in the rind of a large lemon or of two smaller ones,
+squeezing in the juice of three good-sized ones, or four, if small.
+Beat this thoroughly for five minutes. Taste the mixture and add more
+powdered sugar if desired sweeter; then strain through a sieve into
+the freezer. Stir into this two gills of Kirsch. Freeze it as you
+would an ice cream. Serve in twelve punch glasses.
+
+
+APRICOT SORBET.
+
+From MRS. M. D. OWINGS, of Washington, Lady Manager.
+
+Take twelve fine, sound apricots; wipe carefully, cut them in two,
+remove the stones, and put them in a vessel with half a pound of
+powdered sugar, mashing them thoroughly. Then take two ounces of
+bitter almonds; peel and mash these while wet; add one gill of cold
+water and one ounce of powdered sugar, mashing the whole together.
+Place a muslin cloth over the vessel containing the mashed apricots
+and through it press the almond mixture. Stir all this together for
+four minutes; then add the juice of three lemons and a pint and a half
+of cold water. Beat thoroughly, then strain through a fine sieve into
+the freezer, and freeze as you do ice cream.
+
+
+PINEAPPLE SHERBET.
+
+From MRS. GOVERNOR EDWIN C. BURLEIGH, of Maine, Second Vice-President
+Board of Lady Managers.
+
+One quart grated pineapple, two heaping tablespoonfuls gelatine
+dissolved in hot water, one quart water, one quart sugar, juice of one
+large lemon, whites of two eggs well beaten put in just before
+freezing.
+
+
+ORANGE WATER ICE.
+
+From MRS. THEO. F. ARMSTRONG, of Delaware, Alternate Lady Manager.
+
+Eight oranges, two lemons, the grated rind of two of the oranges
+boiled in a little water and then strained, two tablespoonfuls of corn
+starch mixed with a little cold water; then pour boiling water on the
+starch; put in the juice of oranges and lemons after straining; one
+and one-half pounds sugar; add enough water to make one gallon, then
+freeze.
+
+
+ORANGE FRAPPÉE.
+
+From MISS ANNIE M. MAHAN, of West Virginia, Alternate Lady Manager.
+
+One pint orange juice, one pint water, one pint sugar, juice of two
+lemons, grated rind of two oranges, partially freeze and pack in ice
+only.
+
+
+
+
+BEVERAGES
+
+
+EGG NOGG.
+
+From MRS. W. W. KIMBALL, of Chicago, Lady Manager.
+
+One tablespoon of sugar; the yolk of one egg beaten with sugar; beat
+the white separately, stiff; add four spoons of brandy to beaten yolk;
+put half the white into mixture; half a glass of cream; then put the
+rest of the white on top.
+
+
+OUR GRANDMOTHER'S SYLLABUB.
+
+From MRS. SARAH S. C. ANGELL of Michigan, Lady Manager.
+
+One quart rich cream, juice and peel three lemons, one pint sherry
+wine, one quart pulverized sugar. Grate the lemon peels and express
+the juice, add sugar and pour over these the wine; stir until sugar is
+thoroughly moistened and then slowly add the cream. When mixed take
+whip-dash and with a tablespoon remove the floating bubbles which rise
+to the surface. Drop the contents of your spoon into lemonade or
+champagne glasses, continuing thin process until all the cream is
+whipped. If the mixture becomes too thick and creamy to make bubbles,
+dilute it with sweet milk. This quantity will make thirty or forty
+glasses or fill a four-quart glass howl. Great care must be taken not
+to dip the spoon too deeply into the mixture, the froth is what is
+desired.
+
+
+CLARET PUNCH.
+
+From MRS. FRONA EUNICE WAIT, of California, Alternate Lady Manager.
+
+Take half a gallon of good claret and a pint of old whisky and mix
+them thoroughly; sweeten to taste by mixing the sugar with a little
+water to dissolve it before it comes in contact with the alcohol. Take
+a can of pineapple, or one fresh one, and chop fine, put juice and all
+into the punch; set the whole mixture on ice and let it stand at least
+three hours before using; serve some portion of the pineapple with
+each glass.
+
+
+BEEF TEA FOR CHILDREN.
+
+From MRS. IDA M. BALL, of Delaware, Lady Manager.
+
+Use soup meat without bone cut into dice, and to every pound of meat
+use one pint of cold water. Cut up the meat on a dish, not on a board,
+as the latter absorbs the juices. Have the proper measure of water
+beside you in a soup basin or bowl, and as you cut up the meat
+sprinkle it moderately with salt and throw it into the cold water;
+there let it remain for two hours, then put it all into a sauce pan
+and set it on the fire. Watch carefully the first rising and skim and
+secure this as it is the very essence of the beef; put it into a clean
+bowl and let the beef go on boiling ten minutes, no longer; then pour
+the extract through a sieve to the first skimmings; stir before using.
+For older children than infants you may flavor with onion and a few
+cloves.
+
+
+
+
+CHAFING DISH
+
+
+LOBSTER À LA NEWBURG.
+
+From MISS MARY CREASE SEARS, of Massachusetts, Alternate Lady Manager.
+
+Two good-sized boiled lobsters. Pick out all the meat and cut into
+one-inch pieces. Place in a chafing dish with one ounce of butter, a
+pinch of salt and a very little red pepper. Cook five minutes, then
+add a wine glass of Madeira. Cook about three minutes, then add the
+yolks of three eggs well beaten with half a pint of sweet cream or
+milk; cook until it thickens, then serve.
+
+
+OMELET.
+
+From MRS. MARY S. LOCKWOOD, of District of Columbia, Lady
+Manager-at-Large.
+
+Beat four fresh eggs slightly with two tablespoonfuls of cream; season
+with pepper and salt; put a tablespoonful of butter in the chafing
+dish, and when very hot pour in the egg; scrape up rapidly from all
+parts of the pan the cooked egg, letting the liquid portion follow the
+knife. It takes from forty to sixty seconds to cook it, then slip the
+knife under the left edge and fold the omelet over quickly and
+lightly. Serve on a hot dish.
+
+
+WELSH RAREBIT.
+
+From MRS. COL. JAMES A. MULLIGAN, of Chicago, Lady Manager.
+
+Take one pound of American cheese, cut up in small pieces, place in a
+chafing dish and season with half a salt-spoonful of red pepper; stir
+for ten minutes or until cheese is thoroughly melted; have ready six
+large pieces of toast on a very hot dish; cover each slice with the
+melted cheese; serve very hot as a relish.
+
+
+SHRIMP À LA NEWBURG
+
+From MRS. HARRIET T. UPTON, of Ohio, Alternate Lady Manager.
+
+One tablespoon butter; when hot add one tablespoon flour, four
+tablespoons cream stirred together; yolks of two eggs, add salt, red
+pepper and mace; bring to a scalding point, add shrimps and four
+tablespoons of sherry; serve at once.
+
+
+CHICKEN WITH CURRIE.
+
+From MRS. I. L. REQUA, of California, Alternate Lady Manager.
+
+Mix half a teacupful of butter and two tablespoonfuls of currie powder
+thoroughly together and put into the chafing dish with one small onion
+cut fine; stew together four minutes and then add half a teacupful of
+stock or broth, half teacupful milk, salt and pepper to taste; when
+this has become smooth add the chicken and stir constantly in the
+sauce, stewing nine minutes; serve with rice croquettes.
+
+
+FRESH MUSHROOMS À LA CRÈME.
+
+From MRS. FRANCIS B. CLARKE, of Minnesota, Lady Manager.
+
+Take a pound of fresh mushrooms, the larger the more tender; peel
+carefully the thin skin from the tops and wash thoroughly; then cut
+into broad strips or halves, if small, and place in a sauce pan with a
+pint of cream; let them boil slowly for a half to three-quarters of an
+hour, until tender; then take a little flour and a tablespoonful of
+butter, rub thoroughly together and mix into the cream; do not get it
+too thick; add salt and pepper and serve on hot toast. This also is
+very nice served in a chafing dish. Be sure to have the water in the
+under pan. Serve on toast. This makes a delicious luncheon dish.
+
+
+MOCK TERRAPIN.
+
+From MRS. MARGARET BLAINE SALISBURY, of Utah, Eighth Vice-President
+Board of Lady Managers.
+
+Put in the chafing dish the dark meat of cold chicken, turkey or
+grouse, cut in small dice, with half a pint of cream or stock, and
+when it comes to a boil stir in the following mixture: two tablespoons
+of butter rubbed into a smooth paste with a tablespoonful of flour and
+the yolks of three eggs, a teaspoonful dry mustard, a little cayenne
+pepper and salt, all mixed with a little cream or stock; let simmer a
+few minutes (not boil) and when ready to serve stir in a large wine-
+glass of Madeira.
+
+_Wishing you the success you deserve in the accomplishment of this
+laudable project, believe me, Sincerely yours_.
+
+
+
+
+CONTENTS
+
+
+BREAD.
+
+ Steamed Brown Bread,         MRS. VIRGINIA C. MEREDITH,
+ Light Bread,                 MRS. GOVERNOR JAMES P. EAGLE,
+ Franklin Gems,               MRS. L. M. N. STEVENS,
+ Baking Powder Biscuit,       MRS. ROLLIN A. EDGERTON,
+ French Rolls,                MRS. SALLIE HOWARD BUSH,
+ Risen Muffins,               MRS. SALLIE HOWARD BUSH,
+ Breakfast Rolls,             MISS META TELFAIR MCLAWS,
+ Pocket-Book Rolls,           MRS. IDA M. BALL
+ Potato Rolls,                MRS. THEO, F. ARMSTRONG,
+ Graham Gems,                 MRS. LOUISE CAMPBELL,
+ Corn Cake,                   MISS HATTIE T. HUNDLEY,
+ Bachelors' Corn Pone,        MRS. MARY B. P. BLACK,
+ Corn Bread,                  MRS. T. J. BUTLER,
+ Corn Meal Muffins,           MRS. PARTHENIA P. RUE,
+ Baked Corn Bread,            MRS. MINNA G. HOOKER,
+ Steamed Brown Bread,         MRS. B. V. MCCONNELL,
+ Raised Brown Bread,          MRS. ELLEN M. CHANDLER,
+ Boston Brown Bread,          MRS. GOVERNOR JAMES P. EAGLE,
+ Strawberry Short Cake,       MRS. GOVERNOR EDWIN C. BURLEIGH
+ Strawberry Short Cake,       MRS. AUGUSTA TRUMAN,
+ Orange Short Cake,           MRS. M. D. OWINGS,
+ Sally Lunn,                  MRS. MARGARET M. RATCLIFFE,
+ Ham Toast,                   MRS. ROSINE RYAN,
+ Oat Meal,                    MRS. GEORGE HOXWORTH,
+ Brewis,                      MRS. FRANCIS E. HALE,
+ Sandwich Dressing,           MRS. MARIAM D. COOPER,
+ Oysters,
+ Bouillon,
+
+SOUP.
+
+ Amber Soup,                  CARRIE V. SHUMAN,
+ Mock-Turtle Soup,            MRS. BERIAH WILKINS,
+ Julienne Soup,               MRS. SUSAN R. ASHLEY,
+ Noodle Soup,                 MRS. FRONA EUNICE WAIT,
+ Corn Soup,                   MRS. M. D. THATCHER,
+ Celery Soup,                 MRS. ALICE B. CASTLEMAN,
+ Oyster Soup,                 MRS. HELEN C. BRAYTON,
+ Bisque of Crab or Crawfish,  MRS. BELLE 11. PERKINS,
+ Potato Puree,                MRS. JAMES R. DEANE,
+ Asparagus Soup,              MRS. LAURA P. COLEMAN,
+ Tomato Soup,                 MRS. IDA M. BALL,
+ Tomato Soup,                 MRS. E. J. P. HOWES,
+ Gumbo File,                  MRS. ANNA M. FOSDICK,
+ Gumbo Soup,                  MRS. VIRGINIA T. SMITH,
+ Chicken Gumbo with Oysters,  MRS. ALICE B. CASTLEMAN,
+ Okra Soup,                   MISS FLORIDE CUNINGHAM,
+ Black Bean Soup,             MRS. M. D. FOLEY,
+ Bean Soup,                   MRS. ANNE B. PATRICK,
+ Soup Regency,                MRS. ISABELLA BEECHER HOOKER,
+ Pea Soup,                    MRS. WHITING S. CLARK,
+ Clam Chowder,                MRS. CHARLES H. OLMSTEAD,
+ Clam Chowder,                MISS LIDA M. RUSSELL,
+
+FISH.
+
+ Soles or Smelts Cooked       MRS. JAMES R. DEANE,
+   with Maitre D'Hotel Sauce,
+ Baked Shad,                  MRS. MARY R. KINDER,
+ Cubion,                      MRS. ANNA M. FOSDICK,
+ Cod Fish Balls,              MRS. A. M. PALMER,
+ Salmon Croquettes,           MRS. GEORGE W. LAMAR,
+
+SHELL FISH.
+
+ Maryland Terrapins,          MRS. WILLIAM REED,
+ Terrapin White Stew,         MRS. JAMES R. DEANE,
+ White Stew of Terrapin,      MRS. GEORGE W. LAMAR,
+ Terrapin Croquettes,         MRS. W. W. KIMBALL,
+ Deviled Lobster,             MRS. JOSEPH C. STRAUGHAN,
+ Lobster Croquettes,          MRS. LOUISE L. BARTON,
+ Deviled Crabs,               MRS. CORA L. BARTLETT,
+ Deviled Crabs,               MRS. ANNA E. M. FARNUM,
+ Deviled Crabs,               MISS JENNIE TORREYSON,
+ Soft Shell Crabs             MRS. GEORGE W. LAMAR
+ Frog Legs                    MRS. ELLA RAY MILLER,
+ Pannee Oysters,              MRS. ALICE B. CASTLEMAN,
+ Creamed Oysters,             MRS. MIRA B. F. LADD,
+ "Little Pigs In Blankets,"   MRS. ISABELLA LANING CANDEE,
+ Escalloped Oysters,          MISS META TELFAIR MCLAWS,
+ Creamed Shrimps,             MRS. M. D. FOLEY,
+
+SAUCES.
+
+ Sauce Mousseline,            MRS. WILSON PATTERSON,
+ Tartar Sauce,                MRS. MYRA BRADWELL,
+ Boiled Egg Sauce,            MRS. JAKES R. DOOLITTLE,  JR.,
+
+MEATS.
+
+ Filet of Beef,               MRS. GOVERNOR OGLESBY,
+ Roast Beef,                  MRS. MATILDA B. CARSE,
+ Yorkshire Pudding,           MRS. HARRIET A. LUCAS,
+ Roulards,                    MRS. RALPH TRAUTMANN,
+ Beef Loaf,                   MRS. CARRINGTON MASON,
+ Hash                         MRS. ANNIE L. Y. ORFF,
+ Mutton Chops,                MISS MARY B. HANCOCK,
+ Roast Lamb,                  MRS. ROBT. B. MITCHELL,
+ Lamb Chops,                  MRS. HESTER A. HANBACK,
+ Potted Tongue,               MRS. FRANK H. DANIELL,
+ Veal Croquettes,             MRS. ISABELLA BEECHER HOOKER,
+ Veal Croquettes,             MISS KATHARINE L. MINOR,
+ Veal Pot Pie,                MISS SUSAN W. BALL,
+ Casselettes de Veau,         MRS. JAMES R. DEANE,
+ Veal Fricassee,              MRS. T. J. BUTLER,
+ Veal Loaf,                   MRS. WHITING S. CLARK,
+
+SWEETBREADS.
+
+ Sweet-Bread Croquettes,     MRS. SCHUYLER COLFAX,
+ Sweetbreads and Oysters,    SENORA TERESA A. DE SYMINGTON,
+ Sweetbreads and Mushrooms,  MRS. P. B. WINSTON,
+ Sweetbreads en Coquille,    MISS JENNIE TORREYSON,
+ Sweetbread Patties,         MISS WILHELMINE REITZ,
+
+POULTRY.
+
+ Boiled Chicken,             MRS. EDWIN C. BURLEIGH
+ Jambolaya,                  MISS KATHARINE L. MINOR,
+ Chicken Livers, en          MRS. COL. JAMES A. MULLIGAN,
+   Brocuhette, with Bacon,
+ Pollo con Arroz,            SENORA DON MANUEL CHAVES,
+ Pollo con Tomates,          SENORA DON MANUEL CHAVES,
+ Tamales de Chile,           SENORA DON MANUEL CHAVES,
+ Coquilles de Voloille,      MISS JOSEPHINE SHAKSPEARE,
+ Croquettes                  MRS. L. C. GILLESPIE,
+ Chicken Croquettes,         MRS. SARAH H. BIXBY,
+ Curry of Chicken in Puffs,  SENORA TERESA A. DE SYMINGTON,
+ Pilauf,                     MISS FLORIDE CUNNINGHAM,
+ Fricassee Chicken,          MRS. HELEN C. BRAYTON,
+ A Good Roast Turkey,        MRS. HELEN A. PECK,
+ Dressing for Turkey.        MRS. W. H. FELTON,
+ How to Cook Chestnuts,      MISS ELOISE L. ROMAN,
+
+GAME.
+
+ Wild Duck in Maryland,      MRS. WILLIAM REED,
+ Snipe and Woodcock Broiled  MRS. RUFUS S. FROST,
+   on Toast,
+ Prairie Chicken,            MRS. E. S. THOMSON,
+
+VEGETABLES.
+
+ Vegetable Oyster,           MRS. GOVERNOR BAGLEY,
+ Cauliflower with Tartar     MRS. MYRA BRADWELL,
+   Sauce,
+ Scalloped Potatoes,         MRS. BERIAH WILKINS,
+ Escalloped Sweet Potatoes,  MRS. P. B. WINSTON,
+ Potato Puff,                MRS. H. F. BROWN,
+ Potato Croquettes,          MRS. FRANCES P. BURROWS,
+ Potatoes--Mashed,           MRS. E.J.P. HOWES,
+ Boston Baked Beans,         MRS. ELIZABETH C. LANGWORTHY,
+ Lima Beans,                 MRS. MARIAM D. COOPER,
+ Baked Tomatoes,             MRS. GOVERNOR RICKARDS,
+ Baked Tomatoes,             MRS. AUGUSTA TRUMAN,
+ Stewed Tomatoes,            MISS MARY H. KROUT,
+ Beets,                      MRS. GOVERNOR JOHN M. STONE,
+ Parsnips--Stewed,           MRS. M. R. LEE,
+ Stuffed Green Peppers,      MRS. ALICE B. CASTLEMAN,
+ Corn Oysters,               MRS. JOHN S. BRIGGS,
+ Fried Egg Plant,            MRS. LILY ROSECRANS TOOLE,
+ Macaroni--Good,             MRS. SAM S. FIFIELD
+ Rice as a Vegetable,        MRS. CHARLES H. OLMSTEAD
+ Cranberries,                MRS. LANA A. BATES
+
+EGGS.
+
+ Plain Omelet with           MRS. L. BRACE SHATTUCK
+   Eight Eggs,
+ Green Corn Omelet,          MRS. FRANCES P. BURROWS
+ Omelet with Ham,            MRS. NAOMI T. COMPTON
+ Omelet--Plain,              MISS MARY E. BUSSELLE
+ Stuffed Eggs,               MRS. RALPH TRAUTMANN
+ Deviled Eggs for Luncheon   MRS. ISABELLA LANING CANDEE
+   or Picnics,
+ Escalloped Eggs,            MRS. HELEN A. PECK
+ How to Take Egg,            MRS. NAOMI T. COMPTON
+
+SALAD.
+
+ Lobster Salad,              MRS. CHARLES PRICE
+ Chicken Salad,              MRS. A. M. PALMER
+ Southern Chicken Salad,     MRS. CHARLES J. MCCLUNG
+ Chicken Salad,              MRS. MARGARET M. RATCLIFFE
+ Vegetable Salad,            MRS. FLORENCE H. KIDDER
+ String Bean Salad,          MRS. CAROLINE E. DENNIS
+ Excellent Potato Salad,     MRS. GENEVIEVE M. GUTHRIE
+ Tomato Salad,               MRS. MIRA B. F. LADD
+ Tomato Salad,               MISS MARY CREASE SEARS
+ Cabbage Salad,              MRS. THERESA J. COCHRAN
+ Fish Salad,                 MRS. MARY C. BELL
+ Salad Dressing,             MISS LORAINE PEARCE BUCKLIN
+
+DOUGHNUTS AND FRITTERS.
+
+ Famous Doughnuts,           MISS FRANCES E. WILLARD
+ Raised Doughnuts,           MRS. ELLEN M. CHANDLER
+ Doughnuts,                  MRS. LAURA E. HOWEY
+ Doughnuts,                  MISS ANNIE M. MAHAN
+ Callas,                     MRS. BELLE H. PERKINS
+ Apple Fritters,             MRS. M. P. HART
+ Corn Fritters,              MRS. E. V. MCCONNELL
+ Clam Fritters,              MRS. SALLIE S. COTTEN
+ White Corn Meal Cakes       MRS. SARAH S. C. ANGELL,
+   for Breakfast
+ Corn Griddle Cakes or Old   MISS LILY IRENE JACKSON
+   Virginia Slap Jacks,
+ Fried Mush,                 MRS. GEORGE HOXWORTH
+ Superior Waffles,           MRS. MARY B. P. BLACK
+ Mexican Enchiladas,         MRS. FRANC LUSR ALBRIGHT
+
+PRESERVES.
+
+ Tomato Conserve,            MRS. CAROLINE E. DENNIS
+ Orange Marmalade,           MRS. GOVERNOR OGLESBY
+ Compote of Apples,          MRS. HATTIE E. SLADDEN
+ Steamed Peaches,            MRS. W. NEWTON LINCH,
+ Quince Preserves,           MRS. M. P. HART,
+ Watermelon Preserves,       MRS. H. K. INGRAM,
+ Blackberry Jam,             MRS. MARY S. MCNEAL,
+ Canned Spiced Blackberries, MRS. H. J. PETO,
+ Spiced Green Grapes,        MRS. GEORGE A. MUMFORD,
+ Orange Jelly,               MRS. THERESA J. COCHRAN,
+ Currant Jelly,              MRS. M. P. H. BEESON,
+ Crab Apple Jelly,           MRS. GENEVIEVE M. GUTHRIE,
+
+PICKLES AND CATSUP.
+
+ Pickled Onions,             MRS. HARRIET A. LUCAS,
+ Oil Pickles,                MRS. IDA M. BALL,
+ Mixed Pickles,              MRS. SAM. S. FIFIELD,
+ Cucumber Pickles,           MRS. PARTHENIA P. RUE,
+ Green Cucumber Pickle,      MRS. CORA PAYNE JACKSON,
+ Ripe Cucumber Pickle,       MISS MARY ELLIOTT MCCANDLESS,
+ Gooseberry Catsup,          MRS. AMEY M. STARKWEATHER,
+ Cabbage Pickle,             MRS. CARRINGTON MASON,
+ Picalilly,                  MRS. ELLA KAY MILLER,
+ Sweet Pickled Peaches,      MRS. NELLIE B. PLUMER,
+ Chow-Chow Pickles,          MRS. H. K. INGRAM,
+ Mustard Chow-Chow,          MRS. ALICE B. CASTLEMAN,
+ Chow-Chow,                  MISS MARY ELLIOTT MCCANDLESS,
+
+CHEESE.
+
+ Cheese Fonda,               MISS HATTIE T. HUNDLEY,
+ Cheese Sticks,              MRS. MARGARET M. RATCLIFFE,
+
+PIES.
+
+ Lemon Pie,                  MRS. L. M. N. STEVENS
+ Ideal Lemon Pie,            MRS. IDA L. TURNER
+ Lemon Pie,                  MRS. VIRGINIA. C. MEREDITH
+ Lemon Pie,                  MISS LUCIA B. PEREA
+ Pumpkin Pie,                MRS. FRANCES C. HOLLEY
+ Apple Custard Pie,          MRS. ANNIE L. Y. ORFF
+ Cream Pie,                  MRS. M. K. LEE
+ Cream Pie,                  MRS. LOUISE CAMPBELL
+ Apple Pie,                  MRS. ALICE VINEYARD BROWN
+ Pie Crust,                  MRS. ANNIE L. Y. ORFF
+ Mince Meat,                 MRS. MARCIA LOUISE GOULD
+ Mince Meat,                 MRS. LAURA P. COLEMAN
+
+PUDDING.
+
+ Graham Christmas Pudding,   MRS. ROLLIN A. EDGERTON
+ Graham Pudding,             MRS. GEORGE A. MUMFORD
+ Lady Ross Fig Pudding,      MRS. WM. P. LYNDE
+ Alexandre Pudding,          MRS. M. D. THATCHER
+ Plum Pudding,               MRS. FLORENCE H. KIDDER
+ English Plum Pudding,       MRS. PHOEBE M. HARTPENCE
+ English Plum Pudding,       MRS. S. W. MCLAUGHLIN
+ Vegetable Plum Pudding,     MISS MARY E. BUSSELER
+ Plum Pudding,               MRS. HELEN C. BRAYTON
+ Christmas Plum Pudding,     MRS. ALICE J. WHALEN
+ Cherry Pudding,             MRS. LOUISE L. BARTON
+ Bread and Butter Pudding,   MRS. NANCY HUSTON BANKS
+ Delicate Indian Pudding,    MRS. S. W. MCLAUGHLIN
+ Baked Indian Pudding,       MRS. MARIAN D. COOPER
+ Prune Roll,                 MRS. CLARK WARING
+ Prune Pudding,              MRS. HATTIE E. SLADDEN
+ Prune Pudding,              MRS. MARY S. MCNEAL
+ Prune Pudding,              MRS. JOHN R. WILSON
+ Bread Pudding,              MRS. KATE CANTHON MCDANIEL
+ Chocolate Pudding,          MISS MARY B. HANCOCK
+ Danish Pudding,             MISS MARY B. HANCOCK
+ Delicious Pudding,          MRS. ELIZABETH C. LANGWORTHY
+ Suet Pudding,               MRS. HELEN M. BARKER
+ Suet Pudding,               MRS. LEANDER STONE
+ Queen Pudding,              MRS. L. C. GILLESPIE
+ Steam Pudding,              MRS. JOHN S. BRIGGS
+ Steam Pudding,              MRS. CLARA L. MCADOW
+ Baked Huckleberry Pudding,  MRS. NELLIE B. PLUMER
+ Minnie's Lemon Pudding,     MRS. H. J. PETO
+ Cup Pudding,                MRS. MARIE J. GASTON
+ Italian Roll,               MRS. F. H. DANIELL
+ Chaperone Pudding,          MRS. ANNIE L. Y. ORFF
+ Apple Pudding,              MRS. IDA L. TURNER
+ Baked Apple Dumpling,       MRS. SCHUYLER COLFAX
+ Foam Sauce,                 MRS. CARRINGTON MASON
+
+CAKE.
+
+ Sponge Cake,                MRS. ISABELLA BEECHER HOOKER
+ Sponge Cake,                MRS. MARTHA A. GRIGGS
+ Sponge Cake,                MRS. MARIE J. GASTON
+ North Dakota Sponge Cake,   MRS. ALICE VINEYARD BROWN
+ Chaperone Sponge Cake,      MRS. ANNIE L. Y. ORFF
+ New Engl'd Raised           MISS FRANCES S. IVYS
+   Loaf Cake,
+ French Loaf Cake,           MRS. MARTHA A. GRIGGS
+ Grandmother's Bread Cake,   MRS. MARY C. BELL
+ Old Virginia Bread Cake,    MRS. KATHERINE S. G. PAUL
+ Bread Cake,                 MRS. CLARA L. MCADOW
+ Corn Starch Cake,           MRS. CLARA L. MCADOW
+ Exposition Orange Cake,     MRS. S. E. VERDENAL
+ Orange Cake,                MRS. FRANCES WELLES SHEPARD
+ Angel Food,                 MRS. MARY C. HARRISON
+ Angel Cake,                 MRS. DANIEL HALL
+ Sunshine Cake,              MRS. DANIEL HALL
+ Election Cake,              MRS. HELEN C. BRAYTON
+ Connecticut Election Cake,  MRS. VIRGINIA T. SMITH
+ Almond Cream Cake,          MRS. FLORA BEALL GINTY
+ Velvet Cake,                MRS. SALLIE S. COTTEN
+ Caramel Cake,               MRS. JAMES R. DOOLITTLE, JR.
+ A Caramel Cake,             MRS. FRANC LUSE ALBRIGHT
+ Roll Jelly Cake,            MRS. FLORA BEALL GINTY
+ Chocolate Cake,             MRS. RALPH TRAUTMANN
+ Georgia's Cake,             MRS. CLARE WARING
+ Chess Cake,                 MRS. CARRINGTON MASON
+ Fruit Cake,                 MRS. A. K. DELANEY,
+ English Fruit Cake,         MRS. PHOEBE M. HARTPENCE,
+ Fruit Cake,                 MRS. M. P. H. BEESON,
+ Fruit Cake,                 MRS. HESTER A. HANBACK,
+ Sally White Cake,           MRS. FLORENCE H. KIDDER,
+ Delicate Cake,              MRS. JOHN A. LOGAN,
+ Delicate Cake,              MRS. HARRIET T. UPTON,
+ White Cake,                 MRS. GOVERNOR JOHN M. STONE,
+ Walnut Cake,                MRS. FRANCKS C. HOLLEY,
+ Nut Cake,                   MISS JOSEPHINE SHAKSPEARE,
+ Nut Cake,                   MRS. MINNA G. HOOKER,
+ Nut Cake,                   MRS. ALICE HOUGHTON,
+ Pecan Cake,                 MRS. RUSSELL B. HARRISON,
+ Cake Made with Cream,       MRS. SARAH H. BIXBY,
+ Cream Frosting,             MRS. MARY PAYTON,
+ Almond Icing,               MRS. LANA A. BATES,
+ Soft Gingerbread,           MRS. IDA M. BALL,
+ Columbian Ginger Cake,      MRS. S. E. VERDENAL,
+ Gingerbread,                MRS. SAM. S. FIFIELD,
+ Soft Gingerbread,           MRS. MARY K. KINDER,
+ Loaf Ginger Cake,           MRS. A. K. DELANEY,
+
+COOKIES.
+
+ Hermits or Fruit Cookies,   MRS. SUSAN G. COOKE,
+ Cookies,                    MISS LILY IRENE JACKSON,
+ "Corinita" Cookies,         MISS LUCIA B. PEREA,
+ Cookies,                    MRS. ROBT. B. MITCHELL,
+ Ginger Cookies,             MRS. CLARA I. MCADOW,
+ Ginger Snaps,               MRS. SAM. S. FIFIELD,
+ French Jumbles,             MRS. E, S. THOMPSON,
+ Sand Tarts,                 MISS ELOISE L. ROMAN,
+ Lady Fingers,               MRS. M. D. OWINGS,
+
+DESSERTS.
+
+ Pineapple Sponge,           MRS. MATILDA B. CARSE,
+ Pineapple Soufflé,          MRS. JAMES K. DEANE,
+ Peach Sponge,               MRS. JOSEPH C. STRAUGHAN,
+ Hamburg Cream,              MRS. IDA M. BALL,
+ Chocolat Moussé,            MISS JOSEPHINE SHAKSPEARE,
+ Chocolat Soufflé,           MRS. ALICE HOUGHTON,
+ Chocolat Meringue,          MRS. KATHERINE S. G. PAUL,
+ Bavarian Cream,             MRS. ALICE J. WHALEN,
+ Gelatine Cream,             MISS MARY ELLIOTT MCANDLESS,
+ Nob Hill Pudding,           MISS LIDA M. RUSSELL,
+ Apple Charlotte,            MRS. JOHN A. LOGAN,
+ Charlotte de Russe,         MRS. CHARLES PRICE,
+ Charlotte Russe,            MRS. MARCIA LOUISE GOULD,
+ Charlotte Russe,            MRS. SUSAN W. BALL,
+ Charlotte Russe,            MRS. GEORGE W. LAMAR,
+ Strawberry Blanc Mange,     MRS. BENEDETTE B. TOBIN,
+ Snow Pudding,               MRS. SUSAN G. COOKK,
+ Wine or Gelatine Jelly,     MRS. CABRINGTON MASON,
+ Fruit Jelly,                MISS WILHELMINE REITZ,
+ A Dainty Dessert,           MRS. SOLOMON THATCHER,  JR.,
+ Tamales de Dolce,           SEÑORA DON MANUEL CHAVES,
+ A Cheap Dessert,            MRS. KATY CANTHON MCDANIEL,
+ Bananas in Jelly,           MRS. GOVERNOR RICKARDS,
+ Almond Blanc Mange,         MRS. BENEDETTE B. TOBIN,
+ Floating Island,            MRS. ROSINE RYAN,
+ Boiled Custard,             MRS. CHARLES I. MCCLUNG,
+ Snow Balls,                 MRS. NANCY HUSTON BANKS,
+ Lemon Custard,              MRS. IDA M. BALL,
+
+ICE CREAM.
+
+ Fruit Cream,                MRS. H. F. BROWN,
+ Caramel Ice Cream,          MRS. LILY ROSENCRANS TOOLE,
+ Tutti Frutti Ice Cream,     MRS. J. MONTGOMERY SMITH,
+ Vanilla Ice Cream,          MRS. MARY C. HARRISON,
+ Maraschino Ice Cream,       MISS MARY ELLIOTT MCCANDLESS,
+
+CANDY.
+
+ Chocolate Caramels,         MRS. CARRINGTON MASON,
+ Fudges,                     MRS. J. MONTGOMERY SMITH,
+ Cream Candy,                MRS. MARY PAYTON,
+
+PUNCH.
+
+ Romaine,                    MRS. POTTER PALMER,
+ Roman Punch,                MRS. JOHN R. WILSON.
+ Kirsch Punch,               CARRIE V. SHUMAN,
+ Apricot Sorbet,             MRS. M.D. OWINGS,
+ Pineapple Sherbet,          MRS. GOVERNOR EDWIN C. BURLEIGH,
+ Orange Water Ice,           MRS. THEO. F. ARMSTRONG,
+ Orange Frappée,             MISS ANNIE M. MAHAN,
+
+BEVERAGES.
+
+ Egg Nogg,                   MRS. W. W. KIMBALL,
+ Our Grandmother's Syllabub, MRS. SARAH S. C. ANGELL,
+ Claret Punch,               MRS. FRONA EUNICE WAIT,
+ Beef Tea for Children,      MRS. IDA M. BALL,
+
+CHAFING DISH.
+
+ Lobster à la Newburg,       MISS MARY CREASE SEARS,
+ Omelet,                     MRS. MARY S. LOCKWOOD,
+ Welsh Rarebit,              MRS. COL. JAMES A. MULLIGAN,
+ Shrimp à la Newburg,        MRS. HARRIET T. UPTON,
+ Chicken with Currie,        MRS. I. L. REQUA,
+ Fresh Mushrooms à la Crème, MRS. FRANCIS B. CLARKE,
+ Mock Terrapin,              MRS. MARGARET BLAINE SALISBURY,
+
+
+
+
+
+
+End of the Project Gutenberg EBook of Favorite Dishes, by Carrie V. Shuman
+
+*** END OF THE PROJECT GUTENBERG EBOOK FAVORITE DISHES ***
+
+This file should be named 6703.txt or 6703.zip
+
+Produced by Steve Schulze, Charles Franks
+and the Online Distributed Proofreading Team.
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